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One-Pot Gnocchi Soup Recipe

This one-pot gnocchi soup is a must-try for any Italian food lover. With hearty potato gnocchi, flavorful tomato broth, and savory parmesan cheese, it's the perfect comfort food to warm you up on a chilly night.
Prep Time15 minutes
Cook Time15 minutes
Servings: 6
Author: Emily Richter

Ingredients

  • 3 tablespoons olive oil
  • ½ large white onion
  • 2 teaspoons sea salt separated
  • 8 oz. white mushrooms roughly chopped
  • 5 cloves garlic minced
  • ⅓ cup dry red wine we used pinot noir
  • 15 oz. diced tomatoes
  • 15 oz. tomato sauce
  • ½ cup vegetable broth or water
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1.5 teaspoons dried thyme
  • ½ teaspoon ground black pepper
  • 16 oz. mini gnocchi we used the Dellano brand
  • 2.5 oz. fresh spinach chopped into small pieces
  • ½ cup freshly grated parmesan cheese +more for topping
  • Red pepper flakes for topping

Instructions

  • Heat olive oil in a large, deep skillet over high heat.* When the olive oil is fragrant, add the onion, mushrooms, garlic and 1 teaspoon salt. Saute for 3-4 minutes.
  • Deglaze the pan with red wine, scraping the bottom for any brown bits.
  • Add the diced tomatoes, tomato sauce, broth, garlic powder, onion powder, dried thyme, black pepper, and remaining salt and stir. Bring to a gentle boil.
  • Add the gnocchi and stir it into the sauce. Turn the heat to medium and allow the gnocchi to cook in the sauce for 3-4 minutes, stirring occasionally.
  • Fold in the spinach and cover the pot until the spinach has wilted.
  • Remove the pan from heat and slowly stir in parmesan cheese. Sprinkle about ¼ cup of parmesan over the gnocchi and quickly stir the parmesan until it has melted. Repeat until all the parmesan has been added. Do not add all of the parmesan cheese at the same time, or it will clump.
  • Top with more parmesan and cracked black pepper. Serve immediately.

Notes

  • We used a 14-inch, 6.5 qt. skillet. You can use a Dutch oven as well.
  • You can use any type and size of gnocchi for this recipe.
  • If you’d like to add a bit of heat to this dish, add red pepper flakes.
  • If the gnocchi isn’t cooking, add 2-3 tablespoons more broth at a time so the gnocchi has more liquid to soak up.