Gnocchi and Parmesan soup is a true culinary masterpiece that combines delicate potato dumplings with rich creamy broth and aromatic Parmesan cheese. This dish became popular thanks to the Olive Garden restaurant chain, but the homemade version can surpass the restaurant version in taste and freshness of ingredients. Gnocchi soup has been so successful that it has won the hearts of millions of foodies around the world, and making it at home is becoming increasingly popular.
This dish is perfect for cold fall and winter evenings when you want something truly cozy and nutritious. Gnocchi soup is thick enough to fill you up with just one bowl, but not too heavy on the stomach.
Content
What are gnocchi and why are they perfect for soup?
Gnocchi (or gnocchi) are traditional Italian potato dumplings that are not technically pasta, although they are often associated with it. Unlike classic pasta, which is made from wheat flour and eggs, gnocchi are made mainly from potatoes, a small amount of flour, and eggs, which makes them more like a type of dumpling.
These small dumplings have a unique delicate texture that perfectly absorbs the flavors of broth and sauces. In soup, they not only add nourishment, but also naturally thicken the dish thanks to the starch released during cooking. When the gnocchi are ready, they float to the surface—this is the most reliable way to determine their readiness.
For soup, it is better to use ready-made dry gnocchi in vacuum packaging, which are usually found in the pasta section of the supermarket. They hold their shape better than fresh or frozen ones and thicken the soup perfectly. However, if you want to add a special charm to your dish, you can make gnocchi yourself.
Detailed recipe for gnocchi and Parmesan soup
Ingredients (for 6 servings)
For the base of the gnocchi soup:
- 2 tablespoons of butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 medium carrots, diced or julienned
- 2-3 stalks of celery, finely chopped
- 3-4 cloves of garlic, minced
- ¼ cup flour
- 4 cups chicken or vegetable broth
- 2 cups of milk (preferably whole milk)
- 1 cup heavy cream (33% fat)
- 450 g potato gnocchi
Seasonings and additives:
- 1 teaspoon dried thyme
- ½ teaspoon Italian herbs
- ½ teaspoon mustard powder (optional)
- Salt and freshly ground black pepper to taste
- 2-3 cups of fresh spinach
- ¾ cup grated Parmesan cheese, plus extra for serving
- A piece of Parmesan rind (if available)
Optional:
- 200-300 g boiled chicken, cut into cubes
- Red pepper flakes for spiciness
- Fresh herbs (parsley, basil)
Step-by-step preparation of gnocchi soup
Step 1: Preparing the vegetable base
In a large saucepan or pot, heat the butter and olive oil over medium heat. When the butter has melted and begins to sizzle, add the chopped onion, carrot, and celery. Sauté the vegetables for 5-7 minutes, stirring regularly, until the onion becomes translucent and the vegetables are slightly softened.
This combination of vegetables is called “mirepoix” in French cuisine or “soffrito” in Italian cuisine—it is a classic aromatic base for soups and sauces that creates depth of flavor.
Step 2: Adding garlic and flour
Add the chopped garlic to the vegetables and fry for another 1-2 minutes until it releases its characteristic aroma. Be careful not to burn the garlic, otherwise it will give the soup a bitter taste.
Sprinkle the vegetables with flour, stir thoroughly, and continue cooking for another 1-2 minutes. This will create a roux, which is the base for thickening the soup. It is important to cook the flour long enough to get rid of the raw flour taste, but not to let it burn.
Step 3: Adding liquid
Now for the most important part: slowly pour in the chicken broth in small portions, stirring constantly. This technique helps prevent lumps from forming and ensures that the flour dissolves evenly in the liquid. Once all the broth has been added, pour in the milk and cream in the same way.
If you have a Parmesan rind, add it at this stage—it will dissolve in the broth and give the soup a deep umami flavor. Bring the soup to a gentle boil over medium-high heat, then reduce the heat to a moderate boil.
Step 4: Seasonings
Add thyme, Italian herbs, mustard powder (if using), salt, and pepper to taste. Keep in mind that the Parmesan cheese you will add later also contains salt, so it is best not to add too much salt at this stage.
If you are using chicken, add it now. You can use boiled chicken, grilled chicken from the store, or boil raw chicken breasts directly in the soup for 15-20 minutes, then remove, slice, and return to the soup.
Step 5: Preparing the gnocchi
Add the gnocchi to the boiling soup. This is a critical moment: gnocchi cook very quickly—only 2–5 minutes, depending on the manufacturer. Cook according to the instructions on the package, but the main indicator of readiness is when the gnocchi float to the surface.
Important: Do not add the gnocchi too early, otherwise they will overcook and become soggy and doughy. It is better to add them 5-10 minutes before serving.
Step 6: Final touches
Reduce the heat to low. Add the fresh spinach and stir—it will wilt in just 1-2 minutes. Remove the pan from the heat (this is important!) and add the grated Parmesan, stirring constantly until it is completely melted. Adding the Parmesan off the heat prevents it from overheating and forming lumps.
If the soup is too thick, add a little broth or milk to achieve the desired consistency. Keep in mind that the soup will continue to thicken as it cools, as the gnocchi absorb liquid.
Remove the Parmesan rind (if used) and serve the soup hot, sprinkled with additional grated Parmesan.
Secrets of the perfect gnocchi soup
Choosing the right ingredients
Gnocchi: Dry potato gnocchi in vacuum packaging from DeLallo or Trader Joe’s are best suited for soup. They hold their shape better and do not fall apart during cooking. Fresh chilled or frozen gnocchi contain more moisture and do not thicken the soup as effectively.
Parmesan: Use real Parmigiano-Reggiano or a high-quality substitute. Freshly grated cheese melts much better than pre-grated cheese from a bag. A large piece of Parmesan rind added during cooking will give the soup an unmatched depth of flavor.
Broth: Using high-quality homemade or store-bought broth with low sodium content gives you more control over the saltiness of the dish. Premium brands such as Kettle & Fire provide a rich flavor.
Preparation technique
Do not overcook the gnocchi: This is the most common mistake. Once the gnocchi float to the surface, they are ready. Even 1-2 extra minutes can turn them into a sticky mess.
The right order: Adding the ingredients in the right order is super important. Flour first, then liquid bit by bit, gnocchi at the end, Parmesan off the heat—this order gives you the perfect texture.
Adjust the consistency: Keep extra broth on hand. The soup naturally thickens during cooking and after cooling, so you can thin it to the desired consistency.
Tempering cream: If using cold cream, allow it to warm to room temperature before adding, or add it slowly to avoid separation.
Preventing common problems
Flour lumps: Mix thoroughly when adding flour to vegetables, and add liquid gradually, stirring constantly.
Parmesan sticks to the spoon: Grate the cheese as finely as possible (ideally using a microplane), remove the pan from the heat before adding the Parmesan, and add it gradually, stirring constantly. Some chefs recommend blending the grated Parmesan cheese in a blender until it becomes powdery for better dissolution.
The soup separates: This can happen if the temperature is too high or dairy products are added too quickly. Cook over moderate heat and add cream and milk gradually.
Recipe variations
With meat
With chicken: The most classic option. Use 300-500 g of boiled chicken breast or thighs, cut into cubes. Store-bought grilled chicken is a great option to save time.
With sausage: Add 300-450 g of Italian sausage (mild, sweet, or spicy). First, fry the sausage until browned, remove with a slotted spoon, and cook the vegetables in the remaining fat. This will give the soup extra spice and depth of flavor.
With pancetta or bacon: Fry 150-200 g of diced pancetta or bacon until crispy, remove, and then use as a topping for the soup. This adds a delicious salty and smoky accent.
With turkey: A great way to use up leftovers after a holiday dinner. Simply replace the chicken with sliced turkey.
Vegetable variations
With mushrooms: Add 200-300 g of sliced cremini or champignon mushrooms. Fry them together with the vegetables until the liquid has evaporated.
With sun-dried tomatoes: Chopped sun-dried tomatoes (½ cup) add a sweet and tangy flavor and beautiful color.
Tuscan version: Add white beans (1 can, rinsed) and replace the spinach with Tuscan kale for a more rustic, hearty soup.
With artichokes: Pickled or canned artichokes, chopped, add a Mediterranean touch.
With broccoli: Small broccoli florets make the soup even more nutritious.
Variations of the sauce base
Tomato version: Add ½-1 cup of chopped tomatoes or tomato paste to create a pink creamy broth with tomato notes.
Pesto variation: Omit the cream and Parmesan cheese in the traditional recipe and add 2-3 tablespoons of pesto at the final stage.
Lemon version: Add 2-3 thin slices of lemon while cooking the soup and 1 tablespoon of lemon juice at the end for a bright citrus accent.
Dairy-free: Replace milk and cream with unsweetened coconut milk or cashew milk, and Parmesan with nutritional yeast for a vegan version.
Sharp variations
Add a pinch of red pepper or Calabrian chili paste for spice. Starting with fresh jalapeño, sautéed along with the vegetables, also works wonderfully.
Homemade gnocchi: recipe from scratch
Although ready-made gnocchi are convenient, homemade ones are on a whole other level. They are lighter, more delicate, and have an unbeatable taste.
Ingredients for homemade gnocchi
- 1 kg potatoes (preferably Russet or Yukon Gold)
- 150-200 g flour (plus a little extra for dusting)
- 1 egg or 2 egg yolks
- 1 teaspoon salt
- Grated nutmeg (optional)
How to prepare
- Bake the potatoes in the oven at 200°C for an hour until completely soft. Baking is better than boiling because the potatoes absorb less moisture.
- Pass the warm, peeled potatoes through a potato ricer or ricer. This creates a perfectly smooth texture without lumps. Allow to cool slightly.
- Knead the dough: Make a well in the potato mixture, add the egg yolks and salt, and gradually add the flour. Carefully knead into a soft, slightly sticky dough. Do not overmix, as this will make the gnocchi rubbery.
- Form the gnocchi: Divide the dough into pieces. Roll each piece into a rope about 2 cm thick. Cut into pieces 1.5-2 cm long. Optionally, roll each piece over a gnocchi board or fork to create ridges.
- Freeze or cook: Fresh gnocchi can be cooked immediately (2-3 minutes after floating) or frozen on a baking sheet sprinkled with flour.
Secrets of perfect homemade gnocchi
- Use as little flour as possible—the less you use, the more tender the gnocchi will be.
- Work with warm, but not hot potatoes.
- Do not overmix the dough – this develops gluten and makes the gnocchi tough.
- For the lightest gnocchi, use only egg yolks, not whole eggs.
- Tipo 00 flour (Italian fine grind) creates the most delicate texture
Tips for serving
With bread: Gnocchi soup goes well with crispy ciabatta, baguette, or garlic bread for dipping.
Toppings: In addition to extra Parmesan cheese, try:
- Crispy pancetta or bacon
- Fresh herbs (basil, parsley, thyme)
- A drop of high-quality olive oil
- Red pepper flakes
- Grated lemon zest for freshness
With salad: A crisp Caesar salad or a simple green salad with lemon dressing balances the richness of the soup.
Serving size: This soup is very filling, so one large bowl is enough for a full dinner.
Storage and reheating
Storage in the refrigerator
Chilled gnocchi soup can be stored in an airtight container in the refrigerator for 3-5 days. It is important to allow the soup to cool completely to room temperature before storing to avoid condensation.
Important tip: The soup will thicken significantly after cooling, as the gnocchi continue to absorb liquid. This is normal – when reheating, add a little broth or milk to restore the desired consistency.
Freezing
Freezing cream soup is a delicate matter. Dairy products can separate after thawing, and gnocchi lose their texture.
The best method for freezing:
- Prepare the soup until you are ready to add the gnocchi, cream, and spinach.
- Cool completely
- Pour into freezer containers
- Freeze for up to 2-3 months
- Defrost in the refrigerator overnight.
- Heat on the stove, then add fresh gnocchi, cream, and spinach.
If you have frozen ready-made soup with all the ingredients, be prepared for the texture to change. When reheating, stir vigorously or add a little fresh cream to re-emulsify the mixture.
Warm-up
On the stove: The best method. Heat over low or medium heat, stirring constantly. Add broth or milk to thin if necessary.
In the microwave: Heat in 30-45 second intervals, stirring between intervals for even heating.
Important: Do not overcook – this will make the gnocchi even more soggy.
Preventing noki from rotting
The best way to avoid soggy gnocchi in leftovers is to prepare and store them separately from the soup. Store the broth separately and cook the gnocchi fresh each time you reheat a serving. This way, the soup will always taste as delicious as when it was freshly made.
Nutritional value
One serving (approximately 350-400 ml) of classic gnocchi and Parmesan soup contains approximately:
- Calories: 450-500 kcal
- Protein: 15-20 g
- Fats: 20-25 g
- Carbohydrates: 50-60 g
- Fiber: 3-5 g
The nutritional value can vary significantly depending on the recipe. The chicken version contains more protein, the vegetable and bean version contains more fiber, and the light version based on chicken broth with a limited amount of cream contains fewer calories.
Frequently Asked Questions (FAQ)
Can frozen gnocchi be used?
Yes, frozen gnocchi can be added directly to soup without defrosting. They will take 1-2 minutes longer to cook than fresh gnocchi. However, dry vacuum-packed gnocchi have a better texture and thicken the soup better.
How can you tell when the gnocchi are ready?
The gnocchi are ready when they float to the surface of the soup. This takes 2-5 minutes depending on the type. You can also cut one open to check – the inside should have a uniform soft texture with no hard core.
Why is my soup too thick?
Gnocchi release starch during cooking, which naturally thickens the soup. The soup also continues to thicken after cooling, as the gnocchi absorb liquid. Simply add a little broth, milk, or cream when reheating.
Can this soup be made vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and skip the meat. Add more vegetables (mushrooms, zucchini, beans) for extra nutrition and texture.
Is it necessary to cook gnocchi separately before adding them to the soup?
No, that’s one of the advantages of this recipe—the gnocchi are cooked directly in the soup. However, if you’re making the soup in advance and plan to store the leftovers, it’s wiser to cook the gnocchi separately and add them fresh each time you reheat the soup.
What should I do if my Parmesan cheese forms lumps?
Remove the pan from the heat before adding the Parmesan cheese. Add it gradually, one tablespoon at a time, stirring constantly. Use freshly grated cheese that has been finely ground for better dissolution.
How long does it take to prepare this soup?
From start to finish, it takes about 30-45 minutes. It’s a relatively quick dish, making it ideal for weekday evenings.
Can this soup be prepared in a multicooker?
Yes! Place all ingredients except the gnocchi, cream, and spinach in the multicooker. Cook on high for 4-5 hours or on low for 6-8 hours. Add the gnocchi, cream, and thickener (a mixture of cornstarch and water) 30-60 minutes before serving. Add the spinach a few minutes before serving.
What is Parmesan rind and is it necessary to use it?
Parmesan rinds are the hard outer part of a cheese wheel. They are not soft enough to eat, but they are perfect for cooking in soups, where they slowly dissolve, adding a deep umami cheese flavor. This is not essential, but highly recommended. Rinds can be stored in the freezer and added to various soups.
What type of flour is best to use for homemade gnocchi?
Regular wheat flour works well, but Italian Tipo 00 fine-ground flour makes the most delicate gnocchi. For a gluten-free version, use a gluten-free flour blend.
Why do my gnocchi fall apart in soup?
The most common reason is overcooking. Remove the gnocchi from the soup as soon as they float to the surface. If you are making homemade gnocchi, there may be too little flour in the dough or it may be too wet.
Is it possible to make this soup less caloric?
Yes! Replace the cream with extra milk or use milk with a lower fat content. Reduce the amount of butter and Parmesan cheese. Add more vegetables for volume without extra calories.
Conclusion
Gnocchi and Parmesan soup is the perfect balance of comfort, flavor, and satisfaction. Delicate potato dumplings in a rich creamy broth with the aroma of Parmesan create a dish that warms the soul on cold days. Despite its restaurant appearance, this soup is quite simple to prepare at home, and the result is sure to impress your family and guests.
The key to success is high-quality ingredients, the right order of addition, and attention to detail, especially when it comes to cooking gnocchi. Don’t be afraid to experiment with different variations: add your favorite vegetables, meat, or herbs to create your perfect version of this wonderful soup.
Make a big pot of this comforting soup the next time you’re craving something truly comforting, and enjoy every spoonful with crusty bread and a generous helping of freshly grated Parmesan cheese. Your home will be filled with incredible aromas, and your loved ones will ask for seconds again and again!