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