Soups

Vegan Gnocchi Soup

Vegan Gnocchi Soup - 1

Prep

10 minutes

Cook

30 minutes

Yield

4

🧑‍🍳 Move over, Olive Garden! This vegan gnocchi soup features pillowy potato dumplings swimming in a silky, mushroom-packed broth that’s so buttery and creamy, you’ll never believe it’s completely plant-based – ready in just 40 minutes!

Move over, Olive Garden. I’ve been inspired to put a vegan spin on a classic dish and created this creamy spinach and mushroom vegan gnocchi soup. It’s so buttery and flavorful I don’t even know where to start.

My creamy spinach and mushroom vegan gnocchi soup is silky, smooth, and delicious. Yes, that may be the only accurate way to describe it. It’s hearty, nourishing, will warm you up, and inspired by the classic Olive Garden Gnocchi Soup! But in Classic FoodbyMaria fashion – I MADE IT VEGAN! BOOM!

❤️ Why You’ll Love This Vegan Gnocchi Soup

  • Buttery: There are no words to describe the gnocchi in this soup other than BUTTERY. The best part – other than the melting gooeyness of gnocchi in your mouth- is that this recipe is simple and only takes 40 minutes to make.
  • Veggie-Packed: Loaded with powerful-tasting veggies like mushroom and spinach that add both nutrition and incredible flavor.
  • Restaurant-Quality: T his soup rivals anything you’d find at a restaurant but is made completely plant-based in your own kitchen.
A vibrant kitchen scene showcases a wooden cutting board surrounded by bowls of sliced mushrooms, fresh spinach, diced celery, gnocchi for a vegan soup, chopped onions, grated cheese, garlic paste, and small bowls of salt, pepper, and olive oil on a white tiled surface. - 2

🍲 Ingredients

Gnocchi – These pillowy potato dumplings are the star of this vegan gnocchi soup. Go for a good quality gnocchi, ideally from your local market – the fresher the better! When cooked in the soup, they become perfectly tender and literally melt in your mouth with each bite, absorbing all the incredible flavors of the broth.

Coconut Milk – The secret to creating that silky creaminess without dairy in this vegan gnocchi soup. Make sure you use a high-fat coconut milk – this will help take on the role of the traditional cream that is usually used. Don’t worry, the coconut flavor doesn’t overpower; instead, it adds a subtle sweetness that complements the savory elements perfectly.

A creamy vegan gnocchi soup in a white bowl, featuring sliced mushrooms, spinach leaves, and herbs. Drizzles of olive oil add a glossy finish to the inviting texture, blending savory flavors with delightful warmth. - 3

👩‍🍳 How to Make Vegan Gnocchi Soup

  1. To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  2. To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
  3. Once your mushrooms have reduced by almost half, add the flour and stir till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
  4. Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!
A close-up of sliced mushrooms, diced celery, and onions in a white pan. As they sauté, the delightful medley of browns, whites, and greens sets the perfect foundation for a hearty vegan gnocchi soup. - 4

🗒 Tips and Tricks

  • Flavor Building: Be patient while sautéing the onions and celery – this is where you develop the foundational flavor.
  • Mushrooms: Allow mushrooms to fully release their water for maximum flavor concentration.
  • Coconut Milk: Add this at the end to prevent separation during long cooking.
  • Parmesan: PARMESAN CHEESE! Yes, caps lock is needed. This is non-negotiable; it completely transforms the dish!

🗒 Substitutions

  • Greens: Swap spinach for kale, Swiss chard, or even arugula for different flavor profiles.
  • Mushrooms: Any variety works – cremini, shiitake, or portobello all bring unique flavors.
  • Milk Alternative: Unsweetened cashew cream or oat cream can replace coconut milk.
  • Parmesan: Regular parmesan works if you’re not vegan. For vegans, Violife’s Prosociano Wedge is excellent.
A creamy vegan gnocchi soup in a white bowl, topped with mushrooms, herbs, and a drizzle of olive oil. A textured cloth napkin is partially visible to the left. Two additional bowls with the same delightful soup are partially visible on the right. - 5

🗒 Best served with

  • Italian Chopped Salad
  • Quick and Easy Focaccia Bread
  • Apple Caprese Sandwich
  • Roasted Butternut Squash Risotto
A person holds a bowl of creamy vegan gnocchi soup filled with vibrant vegetables and herbs, savoring it with a spoon. Two more bowls of this delightful soup rest on the table, alongside textured cloth and decorative dried flowers, in a bright and inviting setting. - 6

👝 How to Store Leftovers

I always recommend that any soup with noodles or gnocchi should have these components stored separately so the soup base doesn’t just get absorbed. Store the broth in an airtight container for up to 5 days, with the gnocchi separate. Reheat gently on the stovetop.

🤔 Common Questions

Absolutely! While fresh market gnocchi is wonderful, a good quality packaged gnocchi works perfectly well in this recipe.

Not at all. The savory elements in this vegan gnocchi soup completely balance out any coconut flavor, leaving just the creaminess.

Adding white beans or chickpeas would increase the protein content and make this vegan gnocchi soup even more substantial.

Yes! Make the soup base completely, but add the gnocchi, spinach, and vegan parmesan just before serving. This ensures perfect texture.

A crusty bread for dipping is perfect. A simple side salad with a light vinaigrette also complements the richness of the soup beautifully.

A bowl of creamy vegan gnocchi soup with mushrooms and spinach, garnished with herbs. A spoon rests in the bowl. Pieces of cheese alternatives are scattered nearby. A cloth napkin is placed beside the bowl on a light-colored surface. - 7

Vegan Gnocchi Soup

Video

YouTube video - 8

Ingredients1x2x3x

  • 1 tbsp. extra-virgin olive oil
  • 1 medium-sized white onion finely chopped
  • 3 medium-sized celery sticks finely chopped
  • 3 large cloves of garlic finely chopped or pressed
  • 2 cups sliced cremini mushrooms
  • 1 tbsp. all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp fresh cracked pepper
  • 5 cups vegetable stock or 5 cups hot water and 1 tbsp. vegetable stock paste
  • 1 lb (454 grams) potato gnocchi
  • 400 ml can unsweetened coconut milk – full fat
  • 2 cups packed fresh kale or baby spinach
  • 1 cup vegan parmesan
  • See notes below for non-vegan ingredient swaps!

Instructions

  • To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  • To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
  • Once your mushrooms have reduced by almost half, add the flour and stir till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
  • Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!

Notes

Nutrition

Post A CommentCancel reply

A person serves a fresh salad with tomatoes, greens, and shredded chicken from a large bowl, surrounded by ingredients, lemon slices, water, and smaller salad serving on a marble countertop. - 9

Viral Costco Chicken 🐔

Three large shawarma wraps filled with sliced meat, pickles, red cabbage, and vegetables are arranged on a white plate, garnished with parsley, on a patterned blue tablecloth. - 10

Homemade Doner Kebab Recipe 🍢 (Viral)

A clear glass mug is being filled with yellow juice. Another mug of juice, a plate with yellow cubes, lemons, and a beige cloth are on a light-colored surface in the background. - 11

Frozen Lemon Ginger Cubes 🍋

A plate of food with meat and sauce. - 12

Arayes (Middle Eastern Meat-Stuffed Pita)

A bowl of creamy vegan gnocchi soup with mushrooms and spinach, garnished with herbs. A spoon rests in the bowl. Pieces of cheese alternatives are scattered nearby. A cloth napkin is placed beside the bowl on a light-colored surface. - 13

Vegan Gnocchi Soup

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 medium-sized white onion finely chopped
  • 3 medium-sized celery sticks finely chopped
  • 3 large cloves of garlic finely chopped or pressed
  • 2 cups sliced cremini mushrooms
  • 1 tbsp. all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp fresh cracked pepper
  • 5 cups vegetable stock or 5 cups hot water and 1 tbsp. vegetable stock paste
  • 1 lb (454 grams) potato gnocchi
  • 400 ml can unsweetened coconut milk - full fat
  • 2 cups packed fresh kale or baby spinach
  • 1 cup vegan parmesan
  • See notes below for non-vegan ingredient swaps!

Instructions

  • To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  • To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
  • Once your mushrooms have reduced by almost half, add the flour and stir till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
  • Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!

Video

Notes

Nutrition

FoodbyMaria.com

Soups

Vegan Gnocchi Soup

Vegan Gnocchi Soup - 14

Prep

10 minutes

Cook

30 minutes

Yield

4

🧑‍🍳 Move over, Olive Garden! This vegan gnocchi soup features pillowy potato dumplings swimming in a silky, mushroom-packed broth that’s so buttery and creamy, you’ll never believe it’s completely plant-based – ready in just 40 minutes!

Move over, Olive Garden. I’ve been inspired to put a vegan spin on a classic dish and created this creamy spinach and mushroom vegan gnocchi soup. It’s so buttery and flavorful I don’t even know where to start.

My creamy spinach and mushroom vegan gnocchi soup is silky, smooth, and delicious. Yes, that may be the only accurate way to describe it. It’s hearty, nourishing, will warm you up, and inspired by the classic Olive Garden Gnocchi Soup! But in Classic FoodbyMaria fashion – I MADE IT VEGAN! BOOM!

❤️ Why You’ll Love This Vegan Gnocchi Soup

  • Buttery: There are no words to describe the gnocchi in this soup other than BUTTERY. The best part – other than the melting gooeyness of gnocchi in your mouth- is that this recipe is simple and only takes 40 minutes to make.
  • Veggie-Packed: Loaded with powerful-tasting veggies like mushroom and spinach that add both nutrition and incredible flavor.
  • Restaurant-Quality: T his soup rivals anything you’d find at a restaurant but is made completely plant-based in your own kitchen.
A vibrant kitchen scene showcases a wooden cutting board surrounded by bowls of sliced mushrooms, fresh spinach, diced celery, gnocchi for a vegan soup, chopped onions, grated cheese, garlic paste, and small bowls of salt, pepper, and olive oil on a white tiled surface. - 15

🍲 Ingredients

Gnocchi – These pillowy potato dumplings are the star of this vegan gnocchi soup. Go for a good quality gnocchi, ideally from your local market – the fresher the better! When cooked in the soup, they become perfectly tender and literally melt in your mouth with each bite, absorbing all the incredible flavors of the broth.

Coconut Milk – The secret to creating that silky creaminess without dairy in this vegan gnocchi soup. Make sure you use a high-fat coconut milk – this will help take on the role of the traditional cream that is usually used. Don’t worry, the coconut flavor doesn’t overpower; instead, it adds a subtle sweetness that complements the savory elements perfectly.

A creamy vegan gnocchi soup in a white bowl, featuring sliced mushrooms, spinach leaves, and herbs. Drizzles of olive oil add a glossy finish to the inviting texture, blending savory flavors with delightful warmth. - 16

👩‍🍳 How to Make Vegan Gnocchi Soup

  1. To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  2. To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
  3. Once your mushrooms have reduced by almost half, add the flour and stir till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
  4. Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!
A close-up of sliced mushrooms, diced celery, and onions in a white pan. As they sauté, the delightful medley of browns, whites, and greens sets the perfect foundation for a hearty vegan gnocchi soup. - 17

🗒 Tips and Tricks

  • Flavor Building: Be patient while sautéing the onions and celery – this is where you develop the foundational flavor.
  • Mushrooms: Allow mushrooms to fully release their water for maximum flavor concentration.
  • Coconut Milk: Add this at the end to prevent separation during long cooking.
  • Parmesan: PARMESAN CHEESE! Yes, caps lock is needed. This is non-negotiable; it completely transforms the dish!

🗒 Substitutions

  • Greens: Swap spinach for kale, Swiss chard, or even arugula for different flavor profiles.
  • Mushrooms: Any variety works – cremini, shiitake, or portobello all bring unique flavors.
  • Milk Alternative: Unsweetened cashew cream or oat cream can replace coconut milk.
  • Parmesan: Regular parmesan works if you’re not vegan. For vegans, Violife’s Prosociano Wedge is excellent.
A creamy vegan gnocchi soup in a white bowl, topped with mushrooms, herbs, and a drizzle of olive oil. A textured cloth napkin is partially visible to the left. Two additional bowls with the same delightful soup are partially visible on the right. - 18

🗒 Best served with

  • Italian Chopped Salad
  • Quick and Easy Focaccia Bread
  • Apple Caprese Sandwich
  • Roasted Butternut Squash Risotto
A person holds a bowl of creamy vegan gnocchi soup filled with vibrant vegetables and herbs, savoring it with a spoon. Two more bowls of this delightful soup rest on the table, alongside textured cloth and decorative dried flowers, in a bright and inviting setting. - 19

👝 How to Store Leftovers

I always recommend that any soup with noodles or gnocchi should have these components stored separately so the soup base doesn’t just get absorbed. Store the broth in an airtight container for up to 5 days, with the gnocchi separate. Reheat gently on the stovetop.

🤔 Common Questions

Absolutely! While fresh market gnocchi is wonderful, a good quality packaged gnocchi works perfectly well in this recipe.

Not at all. The savory elements in this vegan gnocchi soup completely balance out any coconut flavor, leaving just the creaminess.

Adding white beans or chickpeas would increase the protein content and make this vegan gnocchi soup even more substantial.

Yes! Make the soup base completely, but add the gnocchi, spinach, and vegan parmesan just before serving. This ensures perfect texture.

A crusty bread for dipping is perfect. A simple side salad with a light vinaigrette also complements the richness of the soup beautifully.

A bowl of creamy vegan gnocchi soup with mushrooms and spinach, garnished with herbs. A spoon rests in the bowl. Pieces of cheese alternatives are scattered nearby. A cloth napkin is placed beside the bowl on a light-colored surface. - 20

Vegan Gnocchi Soup

Video

YouTube video - 21

Ingredients1x2x3x

  • 1 tbsp. extra-virgin olive oil
  • 1 medium-sized white onion finely chopped
  • 3 medium-sized celery sticks finely chopped
  • 3 large cloves of garlic finely chopped or pressed
  • 2 cups sliced cremini mushrooms
  • 1 tbsp. all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp fresh cracked pepper
  • 5 cups vegetable stock or 5 cups hot water and 1 tbsp. vegetable stock paste
  • 1 lb (454 grams) potato gnocchi
  • 400 ml can unsweetened coconut milk – full fat
  • 2 cups packed fresh kale or baby spinach
  • 1 cup vegan parmesan
  • See notes below for non-vegan ingredient swaps!

Instructions

  • To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  • To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
  • Once your mushrooms have reduced by almost half, add the flour and stir till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
  • Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!

Notes

Nutrition

Post A CommentCancel reply

A person serves a fresh salad with tomatoes, greens, and shredded chicken from a large bowl, surrounded by ingredients, lemon slices, water, and smaller salad serving on a marble countertop. - 22

Viral Costco Chicken 🐔

Three large shawarma wraps filled with sliced meat, pickles, red cabbage, and vegetables are arranged on a white plate, garnished with parsley, on a patterned blue tablecloth. - 23

Homemade Doner Kebab Recipe 🍢 (Viral)

A clear glass mug is being filled with yellow juice. Another mug of juice, a plate with yellow cubes, lemons, and a beige cloth are on a light-colored surface in the background. - 24

Frozen Lemon Ginger Cubes 🍋

A plate of food with meat and sauce. - 25

Arayes (Middle Eastern Meat-Stuffed Pita)

Soups

Vegan Gnocchi Soup

Vegan Gnocchi Soup - 26

Prep

10 minutes

Cook

30 minutes

Yield

4

🧑‍🍳 Move over, Olive Garden! This vegan gnocchi soup features pillowy potato dumplings swimming in a silky, mushroom-packed broth that’s so buttery and creamy, you’ll never believe it’s completely plant-based – ready in just 40 minutes!

Move over, Olive Garden. I’ve been inspired to put a vegan spin on a classic dish and created this creamy spinach and mushroom vegan gnocchi soup. It’s so buttery and flavorful I don’t even know where to start.

My creamy spinach and mushroom vegan gnocchi soup is silky, smooth, and delicious. Yes, that may be the only accurate way to describe it. It’s hearty, nourishing, will warm you up, and inspired by the classic Olive Garden Gnocchi Soup! But in Classic FoodbyMaria fashion – I MADE IT VEGAN! BOOM!

❤️ Why You’ll Love This Vegan Gnocchi Soup

  • Buttery: There are no words to describe the gnocchi in this soup other than BUTTERY. The best part – other than the melting gooeyness of gnocchi in your mouth- is that this recipe is simple and only takes 40 minutes to make.
  • Veggie-Packed: Loaded with powerful-tasting veggies like mushroom and spinach that add both nutrition and incredible flavor.
  • Restaurant-Quality: T his soup rivals anything you’d find at a restaurant but is made completely plant-based in your own kitchen.
A vibrant kitchen scene showcases a wooden cutting board surrounded by bowls of sliced mushrooms, fresh spinach, diced celery, gnocchi for a vegan soup, chopped onions, grated cheese, garlic paste, and small bowls of salt, pepper, and olive oil on a white tiled surface. - 27

🍲 Ingredients

Gnocchi – These pillowy potato dumplings are the star of this vegan gnocchi soup. Go for a good quality gnocchi, ideally from your local market – the fresher the better! When cooked in the soup, they become perfectly tender and literally melt in your mouth with each bite, absorbing all the incredible flavors of the broth.

Coconut Milk – The secret to creating that silky creaminess without dairy in this vegan gnocchi soup. Make sure you use a high-fat coconut milk – this will help take on the role of the traditional cream that is usually used. Don’t worry, the coconut flavor doesn’t overpower; instead, it adds a subtle sweetness that complements the savory elements perfectly.

A creamy vegan gnocchi soup in a white bowl, featuring sliced mushrooms, spinach leaves, and herbs. Drizzles of olive oil add a glossy finish to the inviting texture, blending savory flavors with delightful warmth. - 28

👩‍🍳 How to Make Vegan Gnocchi Soup

  1. To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  2. To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
  3. Once your mushrooms have reduced by almost half, add the flour and stir till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
  4. Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!
A close-up of sliced mushrooms, diced celery, and onions in a white pan. As they sauté, the delightful medley of browns, whites, and greens sets the perfect foundation for a hearty vegan gnocchi soup. - 29

🗒 Tips and Tricks

  • Flavor Building: Be patient while sautéing the onions and celery – this is where you develop the foundational flavor.
  • Mushrooms: Allow mushrooms to fully release their water for maximum flavor concentration.
  • Coconut Milk: Add this at the end to prevent separation during long cooking.
  • Parmesan: PARMESAN CHEESE! Yes, caps lock is needed. This is non-negotiable; it completely transforms the dish!

🗒 Substitutions

  • Greens: Swap spinach for kale, Swiss chard, or even arugula for different flavor profiles.
  • Mushrooms: Any variety works – cremini, shiitake, or portobello all bring unique flavors.
  • Milk Alternative: Unsweetened cashew cream or oat cream can replace coconut milk.
  • Parmesan: Regular parmesan works if you’re not vegan. For vegans, Violife’s Prosociano Wedge is excellent.
A creamy vegan gnocchi soup in a white bowl, topped with mushrooms, herbs, and a drizzle of olive oil. A textured cloth napkin is partially visible to the left. Two additional bowls with the same delightful soup are partially visible on the right. - 30

🗒 Best served with

  • Italian Chopped Salad
  • Quick and Easy Focaccia Bread
  • Apple Caprese Sandwich
  • Roasted Butternut Squash Risotto
A person holds a bowl of creamy vegan gnocchi soup filled with vibrant vegetables and herbs, savoring it with a spoon. Two more bowls of this delightful soup rest on the table, alongside textured cloth and decorative dried flowers, in a bright and inviting setting. - 31

👝 How to Store Leftovers

I always recommend that any soup with noodles or gnocchi should have these components stored separately so the soup base doesn’t just get absorbed. Store the broth in an airtight container for up to 5 days, with the gnocchi separate. Reheat gently on the stovetop.

🤔 Common Questions

Absolutely! While fresh market gnocchi is wonderful, a good quality packaged gnocchi works perfectly well in this recipe.

Not at all. The savory elements in this vegan gnocchi soup completely balance out any coconut flavor, leaving just the creaminess.

Adding white beans or chickpeas would increase the protein content and make this vegan gnocchi soup even more substantial.

Yes! Make the soup base completely, but add the gnocchi, spinach, and vegan parmesan just before serving. This ensures perfect texture.

A crusty bread for dipping is perfect. A simple side salad with a light vinaigrette also complements the richness of the soup beautifully.

A bowl of creamy vegan gnocchi soup with mushrooms and spinach, garnished with herbs. A spoon rests in the bowl. Pieces of cheese alternatives are scattered nearby. A cloth napkin is placed beside the bowl on a light-colored surface. - 32

Vegan Gnocchi Soup

Video

YouTube video - 33

Ingredients1x2x3x

  • 1 tbsp. extra-virgin olive oil
  • 1 medium-sized white onion finely chopped
  • 3 medium-sized celery sticks finely chopped
  • 3 large cloves of garlic finely chopped or pressed
  • 2 cups sliced cremini mushrooms
  • 1 tbsp. all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp fresh cracked pepper
  • 5 cups vegetable stock or 5 cups hot water and 1 tbsp. vegetable stock paste
  • 1 lb (454 grams) potato gnocchi
  • 400 ml can unsweetened coconut milk – full fat
  • 2 cups packed fresh kale or baby spinach
  • 1 cup vegan parmesan
  • See notes below for non-vegan ingredient swaps!

Instructions

  • To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  • To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
  • Once your mushrooms have reduced by almost half, add the flour and stir till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
  • Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!

Notes

Nutrition

Post A CommentCancel reply

A person serves a fresh salad with tomatoes, greens, and shredded chicken from a large bowl, surrounded by ingredients, lemon slices, water, and smaller salad serving on a marble countertop. - 34

Viral Costco Chicken 🐔

Three large shawarma wraps filled with sliced meat, pickles, red cabbage, and vegetables are arranged on a white plate, garnished with parsley, on a patterned blue tablecloth. - 35

Homemade Doner Kebab Recipe 🍢 (Viral)

A clear glass mug is being filled with yellow juice. Another mug of juice, a plate with yellow cubes, lemons, and a beige cloth are on a light-colored surface in the background. - 36

Frozen Lemon Ginger Cubes 🍋

A plate of food with meat and sauce. - 37

Arayes (Middle Eastern Meat-Stuffed Pita)

Soups

Vegan Gnocchi Soup

Vegan Gnocchi Soup - 38

Prep

10 minutes

Cook

30 minutes

Yield

4

🧑‍🍳 Move over, Olive Garden! This vegan gnocchi soup features pillowy potato dumplings swimming in a silky, mushroom-packed broth that’s so buttery and creamy, you’ll never believe it’s completely plant-based – ready in just 40 minutes!

Move over, Olive Garden. I’ve been inspired to put a vegan spin on a classic dish and created this creamy spinach and mushroom vegan gnocchi soup. It’s so buttery and flavorful I don’t even know where to start.

My creamy spinach and mushroom vegan gnocchi soup is silky, smooth, and delicious. Yes, that may be the only accurate way to describe it. It’s hearty, nourishing, will warm you up, and inspired by the classic Olive Garden Gnocchi Soup! But in Classic FoodbyMaria fashion – I MADE IT VEGAN! BOOM!

❤️ Why You’ll Love This Vegan Gnocchi Soup

  • Buttery: There are no words to describe the gnocchi in this soup other than BUTTERY. The best part – other than the melting gooeyness of gnocchi in your mouth- is that this recipe is simple and only takes 40 minutes to make.
  • Veggie-Packed: Loaded with powerful-tasting veggies like mushroom and spinach that add both nutrition and incredible flavor.
  • Restaurant-Quality: T his soup rivals anything you’d find at a restaurant but is made completely plant-based in your own kitchen.
A vibrant kitchen scene showcases a wooden cutting board surrounded by bowls of sliced mushrooms, fresh spinach, diced celery, gnocchi for a vegan soup, chopped onions, grated cheese, garlic paste, and small bowls of salt, pepper, and olive oil on a white tiled surface. - 39

🍲 Ingredients

Gnocchi – These pillowy potato dumplings are the star of this vegan gnocchi soup. Go for a good quality gnocchi, ideally from your local market – the fresher the better! When cooked in the soup, they become perfectly tender and literally melt in your mouth with each bite, absorbing all the incredible flavors of the broth.

Coconut Milk – The secret to creating that silky creaminess without dairy in this vegan gnocchi soup. Make sure you use a high-fat coconut milk – this will help take on the role of the traditional cream that is usually used. Don’t worry, the coconut flavor doesn’t overpower; instead, it adds a subtle sweetness that complements the savory elements perfectly.

A creamy vegan gnocchi soup in a white bowl, featuring sliced mushrooms, spinach leaves, and herbs. Drizzles of olive oil add a glossy finish to the inviting texture, blending savory flavors with delightful warmth. - 40

👩‍🍳 How to Make Vegan Gnocchi Soup

  1. To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  2. To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
  3. Once your mushrooms have reduced by almost half, add the flour and stir till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
  4. Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!
A close-up of sliced mushrooms, diced celery, and onions in a white pan. As they sauté, the delightful medley of browns, whites, and greens sets the perfect foundation for a hearty vegan gnocchi soup. - 41

🗒 Tips and Tricks

  • Flavor Building: Be patient while sautéing the onions and celery – this is where you develop the foundational flavor.
  • Mushrooms: Allow mushrooms to fully release their water for maximum flavor concentration.
  • Coconut Milk: Add this at the end to prevent separation during long cooking.
  • Parmesan: PARMESAN CHEESE! Yes, caps lock is needed. This is non-negotiable; it completely transforms the dish!

🗒 Substitutions

  • Greens: Swap spinach for kale, Swiss chard, or even arugula for different flavor profiles.
  • Mushrooms: Any variety works – cremini, shiitake, or portobello all bring unique flavors.
  • Milk Alternative: Unsweetened cashew cream or oat cream can replace coconut milk.
  • Parmesan: Regular parmesan works if you’re not vegan. For vegans, Violife’s Prosociano Wedge is excellent.
A creamy vegan gnocchi soup in a white bowl, topped with mushrooms, herbs, and a drizzle of olive oil. A textured cloth napkin is partially visible to the left. Two additional bowls with the same delightful soup are partially visible on the right. - 42

🗒 Best served with

  • Italian Chopped Salad
  • Quick and Easy Focaccia Bread
  • Apple Caprese Sandwich
  • Roasted Butternut Squash Risotto
A person holds a bowl of creamy vegan gnocchi soup filled with vibrant vegetables and herbs, savoring it with a spoon. Two more bowls of this delightful soup rest on the table, alongside textured cloth and decorative dried flowers, in a bright and inviting setting. - 43

👝 How to Store Leftovers

I always recommend that any soup with noodles or gnocchi should have these components stored separately so the soup base doesn’t just get absorbed. Store the broth in an airtight container for up to 5 days, with the gnocchi separate. Reheat gently on the stovetop.

🤔 Common Questions

Absolutely! While fresh market gnocchi is wonderful, a good quality packaged gnocchi works perfectly well in this recipe.

Not at all. The savory elements in this vegan gnocchi soup completely balance out any coconut flavor, leaving just the creaminess.

Adding white beans or chickpeas would increase the protein content and make this vegan gnocchi soup even more substantial.

Yes! Make the soup base completely, but add the gnocchi, spinach, and vegan parmesan just before serving. This ensures perfect texture.

A crusty bread for dipping is perfect. A simple side salad with a light vinaigrette also complements the richness of the soup beautifully.

A bowl of creamy vegan gnocchi soup with mushrooms and spinach, garnished with herbs. A spoon rests in the bowl. Pieces of cheese alternatives are scattered nearby. A cloth napkin is placed beside the bowl on a light-colored surface. - 44

Vegan Gnocchi Soup

Video

YouTube video - 45

Ingredients1x2x3x

  • 1 tbsp. extra-virgin olive oil
  • 1 medium-sized white onion finely chopped
  • 3 medium-sized celery sticks finely chopped
  • 3 large cloves of garlic finely chopped or pressed
  • 2 cups sliced cremini mushrooms
  • 1 tbsp. all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp fresh cracked pepper
  • 5 cups vegetable stock or 5 cups hot water and 1 tbsp. vegetable stock paste
  • 1 lb (454 grams) potato gnocchi
  • 400 ml can unsweetened coconut milk – full fat
  • 2 cups packed fresh kale or baby spinach
  • 1 cup vegan parmesan
  • See notes below for non-vegan ingredient swaps!

Instructions

  • To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
  • To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
  • Once your mushrooms have reduced by almost half, add the flour and stir till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
  • Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil!

Notes

Nutrition

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