🌱 Creamy Vegan Gnocchi Soup 🥣
This Creamy Vegan Gnocchi Soup is the cozy bowl everyone wants on a cold night. Soft potato gnocchi simmer in a dairy-free cream broth with spinach and sun-dried tomatoes. It’s rich, garlicky, and ready in one pot — no heavy cream, no cheese, still completely comforting.
I love how the gnocchi turn pillowy in the soup and the sun-dried tomatoes add little bursts of savory flavor. Serve it with bread and you’ve got dinner. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Gnocchi Soup
- 🌱 Completely dairy-free
- 🥣 One-pot comfort food
- 🥔 Soft pillowy gnocchi
- 🍅 Sun-dried tomatoes
- 🥬 Fresh spinach
- ⏱️ Ready in about 30 minutes
The Secret to a Creamy Dairy-Free Broth
Coconut milk or unsweetened plant cream gives you that velvety texture. Sauté garlic and onion first so the soup tastes deep instead of flat. Add the gnocchi near the end so they stay tender, not mushy. Sun-dried tomatoes and black pepper are what make it taste like a restaurant bowl.
Frequently Asked Questions ❓
Will it taste like coconut? 🥥
Not much if you use garlic, sun-dried tomatoes, and nutritional yeast. Cashew cream is a good swap if you want zero coconut flavor.
Can I use frozen gnocchi? 🧊
Yes. Add them straight to the simmering soup and cook until they float.
How do leftovers keep? 🕒
Refrigerate for up to 3 days. The gnocchi will soften as they sit, so add a splash of broth when reheating.
Creamy Vegan Gnocchi Soup
Ingredients 🛒
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk or 1½ cups unsweetened plant cream
- 1 lb (450 g) potato gnocchi
- ⅓ cup sun-dried tomatoes, sliced
- 3 cups baby spinach or chopped kale
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon salt, plus more to taste
- Juice of ½ lemon
Instructions 👩🍳
- Heat the olive oil in a large pot. Cook the onion for 4 minutes, until softened.
- Add the garlic, Italian seasoning, and black pepper. Cook for 30 seconds.
- Pour in the broth and coconut milk. Bring to a gentle simmer.
- Add the gnocchi and sun-dried tomatoes. Cook for 3–5 minutes, until the gnocchi float and are tender.
- Stir in the spinach, nutritional yeast, and salt. Cook just until the greens wilt.
- Finish with lemon juice, taste, and serve hot.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 390 |
| Protein | 8g |
| Net carbohydrates | 46g |
| Total carbohydrates | 49g |
| Fiber | 3g |
| Total fat | 18g |
| Sodium | 780mg |
Estimates based on potato gnocchi, coconut milk, spinach, and sun-dried tomatoes. Exact numbers may vary by gnocchi brand.
Notes & Tips 💡
- Don’t boil the soup hard after adding the gnocchi or they can fall apart.
- A handful of vegan parmesan on top is excellent.
- If the soup is too thick, add more broth. If it’s thin, simmer uncovered for a few minutes.
- White beans make this extra hearty without changing the creamy flavor.
This Creamy Vegan Gnocchi Soup is rich, cozy, and weeknight-easy. A comfort bowl you’ll want on repeat. 🥣🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
