Creamy Gnocchi Soup that is plant-based friendly using pre-made gnocchi. A warm and hearty soup perfect for winter. For a non-vegan option, you can substitute the non-dairy milk for cream and the gnocchi for another brand that uses egg as the binder.

Ingredients

Serves: 4 Time: 30 minutes

Creamy Gnocchi Soup

• 1 package of pre-made gnocchi
• 1/2 yellow onion, diced
• 1/3 cup carrot, finely diced
• 1/2 cup peas
• 2-3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 2 cups plain, unsweetened oat milk (or other non-dairy substitute)
• 1 Tbs cornstarch
• Salt to taste
• 1/2 tsp black pepper, or to taste
• 2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1 tsp dried thyme
• 1-2 Tbs non-dairy butter

Directions

1. Prepare your vegetables and measure out your flour, cornstarch, non-dairy milk, and vegetable broth.
2. In a large pot, add the non-dairy butter on medium-high heat.
3. Whisk the cornstarch into the milk and set aside.
4. Once melted, begin sautéing your onion and stir for 3 minutes.
5. Then, add the carrots, peas, and garlic. Stir for another 2-3 minutes.
6. Next, combine the flour with the vegetables until fully covered, about 1 minute.
7. Then, stir in the cornstarch/milk mix and the vegetable broth.
8. Continue stirring and add the seasonings.
9. Reduce heat to medium-low and simmer for about 10 minutes, stirring continuously while the soup thickens.
10. Next, add the gnocchi, reduce heat to low, cover the pot with a lid, and allow it to simmer for 10-15 minutes or until the gnocchi is soft and the soup is the desired taste and texture.
11. Remove from heat once done.
12. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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