"Trust me, you want this gnocchi soup recipe in your weeknight rotation. Ready in just 30 minutes, it's quick and cozy. The tender, pillowy gnocchi float in a rich, creamy broth that's seasoned with aromatic veggies, fragrant herbs, and a touch of tangy Dijon mustard. Served with a drizzle of olive oil on top and crusty bread on the side, it's pretty much my ideal fall dinner."
"You can also make homemade potato gnocchi, though for this recipe, I recommend using store-bought. It's sturdy enough to simmer in the soup, thickening the broth as it cooks. If you were to use homemade gnocchi here, I'd boil it on its own, then add it to the soup just before serving. It's more delicate than the store-bought kind, so it would fall apart if you cooked it in the soup."
"If you've eaten gnocchi soup before, there's a good chance you had it at Olive Garden-their chicken gnocchi soup is fairly famous at this point! I wouldn't call this recipe a copycat (you won't find any chicken here, for starters), but if you love the soup at Olive Garden, I think you'll be a fan of this one too. It's just as comforting, and thanks to all the fresh ingredients, it has an even deeper flavor."
Ready in 30 minutes, the soup features tender gnocchi in a rich, creamy broth seasoned with onion, carrot, celery, fragrant herbs, and a touch of Dijon mustard. Aromatic vegetables are sautéed to build flavor before simmering the gnocchi, which help thicken the broth as they cook. Store-bought gnocchi is recommended for direct simmering; homemade gnocchi should be boiled separately and added just before serving to avoid falling apart. The soup delivers comforting, deep flavor and pairs well with a drizzle of olive oil and crusty bread for an ideal fall or winter weeknight meal.
Read at Love and Lemons
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