Creamy Gnocchi Soup with Spinach & Crispy Onions

Creamy Gnocchi Soup

with Spinach & Crispy Onions

15 MIN
$18.99 2 Servings
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From the Test Kitchen

This rich, comforting soup features pillowy gnocchi cooked in a creamy chicken broth, then finished with a stir-in of hearty spinach and served with a sprinkle of crispy onions.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Creamy Gnocchi Soup with Spinach & Crispy Onions
Title
  • 1 cup Chicken Bone Broth
  • ⅓ cup Mirepoix
  • ¾ lb Gnocchi
  • ½ cup Cream
  • 1 oz Garlic & Herb Spreadable Butter
  • 3 oz Baby Spinach
  • ⅓ cup Crispy Onions
  • 2 Tbsps All-Purpose Flour
  • 1 Tbsp Sherry Vinegar
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Wash and dry the spinach.   In a large measuring cup or bowl, combine the broth, cream, and 1/2 cup of water.

Make the roux
2 Make the roux

In a medium pot, heat the softened butter and mirepoix on medium-high until the butter is melted. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste immediately).

Start the soup
3 Start the soup

Slowly whisk in about 1/4 of the cream-broth mixture until smooth. Working in batches, continue to slowly add the remaining cream-broth mixture, constantly whisking out any clumps, until thoroughly combined and smooth. Heat to boiling on high. Once boiling, add the gnocchi and vinegar. Stir to combine. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi are tender and float to the top of the pot.

Finish the soup & serve your dish
4 Finish the soup & serve your dish

Working in batches if necessary, add the spinach to the pot; stir until wilted and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup garnished with the crispy onions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Wash and dry the spinach.   In a large measuring cup or bowl, combine the broth, cream, and 1/2 cup of water.

2 Make the roux

In a medium pot, heat the softened butter and mirepoix on medium-high until the butter is melted. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste immediately).

Make the roux
Start the soup
3 Start the soup

Slowly whisk in about 1/4 of the cream-broth mixture until smooth. Working in batches, continue to slowly add the remaining cream-broth mixture, constantly whisking out any clumps, until thoroughly combined and smooth. Heat to boiling on high. Once boiling, add the gnocchi and vinegar. Stir to combine. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi are tender and float to the top of the pot.

4 Finish the soup & serve your dish

Working in batches if necessary, add the spinach to the pot; stir until wilted and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup garnished with the crispy onions. Enjoy!

Finish the soup & serve your dish
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