Italian Gnocchi and Veggie Soup.


This soup is filled with HOMEMADE gnocchi! It contains these soft, pillow-like,  potato dumplings along with herbs, veggies, and broth. One of my favorite things about making soups or stews is that you can change just about anything you want. You can take out or swap different herbs or even add meat! Italian sausage would be delicious in this recipe! Give it a try and enjoy!

Ingredients: Gnocchi

3 boiled  (or microwaved if you’re crunching on time)  peeled potatoes

2 eggs

1-2 cups AP flour

Salt & Pepper

Ingredients: Soup

3-4 cups of Spinach ( it will wilt down to nothing so I add a lot)

1 pack of sliced mushrooms (Use any kind you would like!)

Several cups ( I didn’t measure, just added until my pot was a little over half full) of chicken broth( Use vegetable broth for vegetarian!)

1 cup sliced or shredded carrots

1/2 diced onion

1 tbsp chopped garlic

2 tbsp thyme

1 tbsp basil



  1. First I boiled or microwaved the potatoes until they were fork tender. Once peeled, if not already, I mashed them down with a fork until really soft and no lumps.
  2. I made a well in the middle of the mashed potatoes and cracked two eggs. Whisk the eggs by themselves and slowly incorporate the potatoes while whisking.Add S&P.
  3. Once fully combined add 1 cup of flour. I recommend mixing by hand. Once it begins to form slowly keep adding flour until you get a dough consistency.
  4. Take it out of the bowl and knead on floured surface for about two minutes.
  5. Cut it into four triangular pieces. I usually freeze one or two pieces and only put about half into the soup.
  6. Now start cutting and forming the dough into thick logs like the picture above. Once I get the thickness I want I them cut about 1/2 inch pieces with a knife until I go through all the dough.


Soup directions:

  1. Put the dumplings into the fridge while you make the soup.
  2. In a pot turned on medium heat add olive oil, garlic, and onion.Add S&P. Let cook for 2-3 minutes.
  3. Now add carrots and cook for 5 more minutes. Now add your mushrooms and spinach. If you are using any other veggies add now.
  4. Let cook until spinach wilts. Now time to add your herbs!
  5. I used dried thyme and basil because that’s what I had on hand. Stir this occasionally for maybe 7 minutes.


6. Now add in your chicken broth. I shamefully didn’t measure this, but honestly when it comes to soup it just depends on how much you’re making. I filled it up to about 3/4 full.

7. Lets this some to a boil. 10 minutes.

8. Get your gnocchi out of the fridge and set aside.

9. Slowly drop in each dumpling and be careful not to let the hot broth splash you…like it did me.

10. Once they float to the top they are done! Let the soup simmer on low for 10-15 minutes and serve!






2 thoughts on “Italian Gnocchi and Veggie Soup.

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