Home Chef

Cozy Gnocchi Soup

WITH SPINACH AND PARMESAN

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

For a heartier soup, add cooked shredded chicken, salmon, or sirloin steak as listed in the recipe. Sautéing the gnocchi before adding to the soup gives extra flavor and a pleasant texture. Be sure to simmer the soup until slightly thickened for the best consistency and wilt the spinach right at the end to keep it vibrant.

Ingredients

2 tsp Minced Garlic and Parsley
4 tsp Mirepoix Broth Concentrate
1 oz Shredded Parmesan Cheese
0.5 tsp Poultry Seasoning
12 oz Par-Cooked Gnocchi
3 whole Thyme Sprig
4 oz Carrot and Celery Blend
4 fl oz Cream Sauce Base
1 oz All Purpose Flour
2 oz Baby Spinach
1.5 cup Water
0 Salt
0 Pepper
0 Olive Oil

Tools

Medium Non-Stick Pan
Medium Pot

Click anywhere to see instructions →

Home Chef

Cozy Gnocchi Soup

WITH SPINACH AND PARMESAN

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

2 tsp Minced Garlic and Parsley
4 tsp Mirepoix Broth Concentrate
1 oz Shredded Parmesan Cheese
0.5 tsp Poultry Seasoning
12 oz Par-Cooked Gnocchi
3 whole Thyme Sprig
4 oz Carrot and Celery Blend
4 fl oz Cream Sauce Base
1 oz All Purpose Flour
2 oz Baby Spinach
1.5 cup Water
0 Salt
0 Pepper
0 Olive Oil

Tools

Medium Non-Stick Pan Medium Pot

Mise en Place

Prepare vegetables and herbs

Coarsely chop 2 oz. of baby spinach. Stem and coarsely chop 3 thyme sprigs.

Pre-measure ingredients

Measure out 2 tsp. of minced garlic and parsley, 4 tsp. of mirepoix broth concentrate, 1 oz. of shredded Parmesan cheese (reserving half for garnish), ½ tsp. of poultry seasoning, 12 oz. of par-cooked gnocchi, 4 oz. of carrot & celery blend, 4 fl. oz. of cream sauce base, and AP flour (amount as listed).

Prepare cookware and ingredients for cooking

Get out a medium pot and a medium non-stick pan. Have olive oil, salt, and pepper ready for use.

Prepare protein if using

If using a protein option (such as 12 oz. boneless skinless chicken breast, sirloin steaks, or salmon fillets), pat dry and season as needed. Have 1 tsp. olive oil ready for searing protein before starting the main soup preparation.

Cooking Steps

Prepare the Ingredients

Coarsely chop 2 oz. baby spinach. Stem and coarsely chop 3 thyme sprigs.

Start the Soup

Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add 4 oz. carrot & celery blend to the hot pot. Stir often until softened, 5-6 minutes. Add 2 tsp. minced garlic and parsley and stir occasionally until fragrant, 30-60 seconds.

Finish the Soup

Add ½ tsp. thyme and flour (amount as required) to the hot pot. Stir until no dry flour remains. Stir in 1½ cups water, 4 fl. oz. cream sauce base, 4 tsp. mirepoix broth concentrate, ½ tsp. poultry seasoning, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, stir often until vegetables are tender and soup is slightly thickened, 6-8 minutes.

Brown the Gnocchi

Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add 12 oz. par-cooked gnocchi to hot pan and stir occasionally until tender and golden-brown, 5-7 minutes. Remove from burner.

Add Gnocchi, Spinach, and Cheese; Finish Dish

Add browned gnocchi, spinach, and half the 1 oz. shredded Parmesan cheese (reserve remaining for garnish) to hot pot with soup. Stir occasionally until combined and spinach is wilted, 1-2 minutes. Remove from burner.

Plate and Serve

Plate dish as desired, topping soup with remaining Parmesan cheese. Bon appétit!

← Click anywhere to see ingredients