Indulge in this decadent creamy spinach mushroom gnocchi soup recipe Perfectly rich and comforting for any season Try it today
Ingredients
Scale
1 pound Potato Gnocchi
4 cups Fresh Spinach
8 ounces Mushrooms
1 medium Onion, diced
4 cloves Garlic, minced
4 cups Vegetable Broth
1 cup Heavy Cream
2 tablespoons Olive Oil
Salt, to taste
Pepper, to taste
Parmesan Cheese, for serving
Instructions
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the Mushrooms: Stir in the sliced mushrooms and season with salt and pepper. Cook for about 5-7 minutes, until they are golden brown and have released their moisture.
Pour in the Broth: Once the mushrooms are ready, pour in the vegetable broth and bring the mixture to a boil.
Add the Gnocchi: Reduce the heat to a simmer, then add the potato gnocchi to the pot. Cook for about 3-5 minutes, or until the gnocchi float to the top, indicating they are cooked through.
Stir in Spinach and Cream: Lower the heat and add the fresh spinach and heavy cream. Stir until the spinach wilts and the soup becomes creamy. Adjust seasoning with additional salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and your choice of herbs.
