Vegan Gnocchi Soup

Yield

4–6 servings

Total Time

40–45 minutes

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Ingredients

Base

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2 medium carrots, thinly sliced

• 2 celery stalks, diced

• 3 cloves garlic, minced

Seasoning

• 1 teaspoon dried thyme

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

Broth & Body

• 4 cups vegetable broth

• 1 cup unsweetened full-fat coconut milk OR 1 cup cashew cream

• 1 tablespoon nutritional yeast (optional, for depth)

Add-ins

• 16 oz shelf-stable or refrigerated vegan potato gnocchi

• 2 cups chopped fresh spinach or kale

Thickener (Optional, for thicker soup)

• 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)

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Equipment

• Large soup pot or Dutch oven

• Wooden spoon

• Ladle

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Step-by-Step Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery.
Cook 5–7 minutes until softened.

Add garlic and cook 30 seconds until fragrant.

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2. Add Seasoning

Stir in thyme, basil, oregano, salt, and pepper.
Cook 30 seconds to bloom the herbs.

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3. Add Broth

Pour in vegetable broth.
Bring to a gentle boil.

Reduce heat and simmer 8–10 minutes until carrots are tender.

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4. Add Gnocchi

Stir in vegan gnocchi.

Simmer according to package instructions (usually 3–5 minutes).
They are done when they float to the top and become tender.

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5. Make It Creamy

Reduce heat to low.

Stir in:

• Coconut milk or cashew cream

• Nutritional yeast (if using)

Simmer gently 3–5 minutes. Do not boil vigorously after adding plant milk.

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6. Add Greens

Stir in spinach or kale.

Cook 2–3 minutes until wilted.

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7. Adjust Thickness (Optional)

For a thicker soup:

Mix cornstarch and cold water to create a slurry.
Stir into simmering soup and cook 1–2 minutes until thickened.

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Taste & Adjust

Add more salt, pepper, or a splash of lemon juice to brighten flavor.

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Storage

• Refrigerate up to 4 days

• Gnocchi will absorb broth over time; add extra broth when reheating

• Not ideal for freezing (texture may change)

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Flavor Variations

Tuscan Style

Add:

• ½ teaspoon red pepper flakes

• ½ cup sun-dried tomatoes

• ½ cup white beans

Protein Boost

Add:

• 1 cup cooked white beans or chickpeas

Ultra Creamy Version

Blend 1 cup of the soup (without gnocchi) and return to pot before adding cream.