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Easy Gnocchi Soup with Spinach

Yields 6 servings.

Note: For a quick version, use store-bought gnocchi.

Ingredients:

  • 2 large potatoes, peeled
  • 1 tablespoon olive oil
  • 1/3 cup diced onion
  • 3 cups chicken broth
  • 4 cups tomato juice
  • 1/3 cup fresh basil, or 1 teaspoon dried
  • 2 cups stemmed raw spinach or chopped kale
  • 1-1/4 cups flour
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 1 large egg
  • 2 cups Italian cheese blend, divided, plus more for garnish
  • Crusty bread, grated Parmesan cheese, and parsley, for garnish

Directions:

  1. In a large saucepan, cover potatoes with water and boil, whole, until tender, about 20 minutes.
  2. While potatoes are cooking, heat oil in a stockpot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chicken broth, tomato juice, and basil, and bring to a light boil. Cover, reduce heat to low, and simmer for 10 minutes.
  3. Increase heat to medium, and bring soup back to a boil. Add spinach, and cook for 2 to 3 minutes. Remove stockpot from heat and let sit, covered, while you prepare the gnocchi.
  4. In a large bowl, stir together flour, salt, and nutmeg.
  5. While potatoes are still warm, grate them with a food processor, box grater, or ricer. Add grated potato, egg, and 1 cup Italian cheese blend to flour mixture, and mix thoroughly with your hands.
  6. Lightly flour a work surface. Dump potato mixture onto work surface, and knead until smooth. Divide dough into 6 equal balls, and roll each ball out with your hands to make a small rope about 12 inches long by 1 inch in diameter. Cut ropes into 1-inch-long pieces.
  7. Return stockpot to stove and bring soup to a boil over medium-high heat. Drop in gnocchi pieces. Cook for 2 to 3 minutes, or until gnocchi floats, indicating it’s done. Add remaining 1 cup Italian cheese blend, and stir until melted.
  8. Serve immediately, garnished with parsley, freshly grated Parmesan cheese, and crusty bread.

For more Seasonal Soup Recipes, check out Winter Soups to Warm You Up.


Valerie Boese is a fourth-generation chicken keeper, and the owner of TarBox Hollow Poultry.

Published on Dec 2, 2019

Grit Magazine

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