Creamy Garlic Gnocchi Soup with Basil Oil brings me right back to the golden-orange evenings of fall. I first created this dish in a tiny Berlin kitchen, where the chill in the air begged for something warm, rich, and soul-soothing. After a long day in a street food stall, I’d pull together a pot of this creamy, garlicky comfort using pantry staples and herbs from a nearby market. What makes this soup so beloved is how it balances velvety indulgence with the brightness of fresh basil oil, and it’s surprisingly simple to make.
It’s no wonder this recipe has become a reader favorite on Fresh Leaf Rezepte. Whether you’re craving a one-pot meal or looking for something special for a weeknight dinner, this Creamy Garlic Gnocchi Soup with Basil Oil is a warm hug in a bowl. Let’s dive into the ingredients and all the steps to bring it to life.
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Creamy Garlic Gnocchi Soup with Basil Oil
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy Garlic Gnocchi Soup with Basil Oil brings together velvety comfort and herbaceous brightness in a bowl. Born in a chilly Berlin kitchen, this recipe has become a cozy favorite, simple to make, rich in flavor, and perfect for fall evenings or weeknight dinners. A true hug in a bowl.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp all-purpose flour
- 3½ cups vegetable broth
- 1½ cups whole milk or oat milk
- 1 cup heavy cream
- 500g gnocchi (store-bought or homemade)
- 2 cups baby spinach
- ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Optional: freshly grated parmesan for serving
- ½ cup fresh basil leaves
- ¼ cup olive oil
- Pinch of sea salt
Instructions
- In a large soup pot, heat olive oil and butter over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in garlic and cook for 1 more minute.
- Sprinkle flour over the mixture and stir constantly for 1–2 minutes to remove raw flour taste.
- Gradually whisk in vegetable broth. Add milk and cream, then bring to a gentle simmer.
- Add gnocchi and cook for 3–5 minutes until they float and are tender.
- Stir in baby spinach and dried thyme. Let greens wilt. Season with salt and pepper.
- In a blender, combine basil leaves, olive oil, and sea salt. Blend until smooth.
- Serve soup hot with a drizzle of basil oil and optional parmesan.
Notes
For a vegan or dairy-free version, use oat or cashew cream, skip butter and parmesan, and increase olive oil. Use gluten-free gnocchi and certified GF flour to make it gluten-free. Store up to 4 days in the fridge or freeze without spinach for 2 months. Reheat gently and avoid boiling if using oat milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European-Inspired
Ingredients List
This soup is built on a base of garlic-infused broth, pillowy gnocchi, and fresh greens. You’ll find everything at your local market.
For the Soup:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp all-purpose flour
- 3½ cups vegetable broth
- 1½ cups whole milk or oat milk
- 1 cup heavy cream
- 500g gnocchi (store-bought or homemade)
- 2 cups baby spinach
- ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Optional: freshly grated parmesan for serving
For the Basil Oil:
- ½ cup fresh basil leaves
- ¼ cup olive oil
- Pinch of sea salt
Tip: If you love the blend of creamy textures and comforting heat, you’ll also enjoy this tomato soup grilled cheese casserole or our one-pan chicken and chorizo, perfect for cool nights.
Step by Step Instructions
This Creamy Garlic Gnocchi Soup with Basil Oil comes together in under 30 minutes. Follow each step and you’ll have a rich, cozy bowl ready to serve.
Step 1: Sauté Aromatics
In a large soup pot, heat the olive oil and butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 2: Thicken the Base
Sprinkle the flour over the onions and garlic. Stir constantly for 1–2 minutes to cook out the raw flour taste.
Step 3: Add Liquids
Gradually pour in the vegetable broth while whisking to avoid lumps. Then add the milk and cream. Bring to a gentle simmer.
Step 4: Cook Gnocchi
Add the gnocchi to the simmering soup. Cook for 3–5 minutes or until the gnocchi float and become tender.
Step 5: Finish the Soup
Stir in the baby spinach and dried thyme. Let it wilt into the hot soup. Taste and season with salt and pepper as needed.
Step 6: Make the Basil Oil
While the soup finishes, blend the basil leaves, olive oil, and a pinch of salt until smooth. Drizzle over the soup just before serving.
Serving Suggestion: Pair it with crusty sourdough or serve in a bowl topped with cranberry brie puff pastry bites for a cozy dinner spread.
Tips for Soup Success
- Don’t rush the aromatics. Letting onions sweat builds a richer base.
- Use shelf-stable or fresh gnocchi. Both work well, but fresh will cook faster.
- Thicken as needed. If you prefer an ultra-thick soup, let it simmer uncovered for a few extra minutes.
- Herb boost: Add a pinch of nutmeg or crushed red pepper for deeper flavor.
- No blender? Finely chop basil and mix with warmed oil in a jar, then shake and strain.
If you’re into quick cozy meals, bookmark this bang bang chicken bites recipe, it’s another great weeknight go-to.
Recipe Variations to Try
Whether you’re cooking for dietary needs or just want to try a twist, here are some ideas.
Gluten-Free Option
Swap traditional gnocchi for a gluten-free version made from potato or cauliflower flour. Be sure your broth and flour are also certified gluten-free.
Dairy-Free or Vegan
Use a full-fat oat or cashew cream in place of milk and cream. Skip the butter and parmesan, and increase the olive oil. The result is still silky smooth!
Add Protein
Stir in shredded rotisserie chicken or sautéed mushrooms for an extra-filling bowl. Try this trick in neiman marcus chicken casserole too!
Extra Garnishes
Top with toasted pine nuts, fried sage, or a swirl of marry me dip for bold flavor.
Storage and Reheating Tips
This soup stores beautifully and reheats like a dream.
- Refrigerate: Let it cool, then store in airtight containers for up to 4 days.
- Freeze: Omit the spinach and freeze for up to 2 months. Add spinach after thawing and reheating.
- Reheat: Warm gently over low heat. Add a splash of broth or milk to loosen the texture.
Quick Note: Avoid boiling when reheating, especially if you’ve used oat milk, it can split under high heat.
For more cozy recipes that keep well, check out our giant peanut butter rice cake and gooey lava cookies to round out your meal prep.
FAQ: Creamy Garlic Gnocchi Soup with Basil Oil
What type of gnocchi works best?
Shelf-stable, refrigerated, or homemade gnocchi all work. Just follow package instructions for cooking time.
Can I make this ahead of time?
Yes! It holds up well in the fridge and tastes even better the next day.
How do I blend the basil oil without a blender?
Chop basil finely, then stir it into warm olive oil and steep. Strain before drizzling.
Is this soup spicy?
Not at all. For heat, add a pinch of chili flakes in Step 3.
Conclusion
There’s something deeply comforting about a hot bowl of Creamy Garlic Gnocchi Soup with Basil Oil, especially when it’s this easy to make. It’s cozy, rich, and full of fall flavor, perfect for any weeknight or a lazy Sunday at home. Whether you’re a beginner or an experienced home cook, this recipe brings satisfaction in every bite.
Try it once, and it might just become your new fall ritual. Don’t forget to explore more seasonal favorites on Fresh Leaf Rezepte, where easy meets incredible.