Vegetarian Gnocchi Soup Recipe

Vegetarian Gnocchi Soup is a hearty, comforting hug in a bowl that’s perfect for a cozy weeknight dinner! It’s both rich and satisfying.

• Ingredients You’ll Need
• How To Make Gnocchi Soup
• My Tried and True Tips
• Vegetarian Gnocchi Soup Recipe

There’s something uniquely comforting about a warm bowl of soup, and when you combine a creamy, savoury broth with pillowy potato gnocchi and a medley of fresh vegetables, you get pure magic.

My version of gnocchi soup focuses on building a deep, complex vegetarian base that’s both rich and satisfying. It is inspired by the Tuscan style soup featuring a luscious tomato-infused broth, pasta, and hearty vegetables.

Why You’ll Fall in Love with This Soup Recipe

• Hearty & Filling: It is a satisfying main course, not just an appetizer.
• Veggie-Packed: Load up the soup with a classic mirepoix (onion, carrot, zuchini, celery) and fresh greens for nutrition.
• Easy to Make: It’s a one-pot wonder that comes together in about 30 minutes , making it an ideal meal for busy evenings.
• Customizable: You can easily swap in your favorite vegetables/meat/chicken/bacon or dairy/non-dairy alternatives.

Looking for comforting soup recipes?

Ingredients You’ll Need

• Gnocchi (shelf stable or frozen) is a bite size pasta made with potatoes and flour. I am using readymade batch of vegetarian gnocchi I got from the supermarket. They come handy for busy nights to quickly toss in basil pesto or a creamy pumpkin sauce.
• Vegetables : Carrot, Zucchini, Spinach
• Tomato Paste and Sun dried Tomatoes soaked in oil.
• Aromatics : Garlic, Celery, Onion, Thyme (fresh or dried), Bay Leaf
• Seasoning: Oregano, Chilli Flakes, Salt, Vegetable Stock
• Olive Oil to saute the aromatics.
• Cooking Cream and Grated Parmesan for the luscious, creamy mouthfeel.
• Fresh Parsley for garnish

How To Make Gnocchi Soup

1)Sauté the Aromatics:

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add all the aromatics and saute for 1 – 2 minutes, stirring occasionally, to release their aroma.

2)Build the Flavour Base:

• Add the sun dried tomato, tomato paste, vegetables, and saute for 30 – 40 seconds.

3)Add Liquids & Gnocchi:

• Slowly pour in the vegetable stock, stirring constantly.
• Reduce the heat and simmer for about 5 minutes to allow the flavours to meld and the broth to thicken slightly.

• Carefully add the potato gnocchi to the simmering soup. Cook for 10 minutes covered or until the gnocchi float to the surface, indicating they are cooked through and tender.

Tip: Be careful not to overcook the gnocchi, or they can become mushy!

4)Finishing Touch:

• Reduce the heat to lowest setting.
• Stir in the cooking cream, spinach and grated Parmesan cheese (if using). Mix and simmer soup for 2 – 3 minutes over low heat. Turn off the heat.
• Taste and adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls. Garnish with fresh chopped parsley or basil, a little extra cracked black pepper, and a sprinkle of Parmesan.

Serve gnocchi soup with crusty Italian bread, garlic knots , or a focaccia to dip into the soup and absorb all the flavoursome broth. A simple, zesty salad is the most popular pairing to cut through the richness of the gnocchi.

My Tried and True Tips

• For a Truly Vegan Soup: Ensure your gnocchi is egg/dairy-free (most shelf-stable varieties are, but always check the label!). Swap cooking cream for unsweetened plant-based milk (like coconut or cashew) and omit the cheese.
• Thicker Soup : If you prefer a very thick, creamy soup, blend about a cup of the soup with an immersion blender or in a regular blender before adding the gnocchi. The blended vegetables will add incredible creaminess!
• Consistency: After adding gnocchi the soup becomes slightly thick especially after a few hours and the pasta absorbs a lot of liquid. Hence, add the liquids accordingly.

What other vegetarian Italian recipes you are looking for? Try my Minestrone , Fusilli Pasta Caprese , Basil Pesto , or Pasta with Cherry Tomatoes .

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Ingredients

• ▢ 400 gram gnocchi
• ▢ 2 tablespoon light olive oil
• ▢ 2 sprigs thyme
• ▢ 1 celery stalk, finely chopped
• ▢ 1 tablespoon minced garlic
• ▢ 1 small size onion, finely chopped
• ▢ 1 tablespoon tomato paste
• ▢ 4 – 5 sun dried tomato, finely chopped
• ▢ 1 medium size carrot, finely chopped
• ▢ 1 small size zucchini, finely chopped
• ▢ 3 Cup vegetable stock or bouillon powder
• ▢ ⅓ teaspoon salt or to taste
• ▢ ½ teaspoon oregano
• ▢ ¼ teaspoon chilli flakes (optional)
• ▢ ⅓ Cup cooking cream
• ▢ 2 Cup baby spinach leaves
• ▢ ⅛ Cup grated parmesan cheese
• ▢ Handful of parsley, chopped

Instructions

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add all the aromatics and saute for 1 – 2 minutes, stirring occasionally, to release their aroma.
• Add the sun dried tomato, tomato paste, vegetables, and saute for 30 – 40 seconds. Slowly pour in the vegetable stock, stirring constantly.
• Reduce the heat and simmer for about 5 minutes to allow the flavours to meld and the broth to thicken slightly.
• Carefully add the potato gnocchi to the simmering soup. Cook for 10 minutes covered or until the gnocchi float to the surface, indicating they are cooked through and tender.
• Reduce the heat to lowest setting. Stir in the cooking cream, spinach and grated Parmesan cheese (if using). Mix and simmer soup for 2 – 3 minutes over low heat. Turn off the heat. Taste and adjust seasoning with salt and pepper as needed.
• Ladle the soup into bowls. Garnish with fresh chopped parsley.
• Serve gnocchi soup with crusty Italian bread, garlic knots , or a focaccia.

Recipe Notes:

• Be careful not to overcook the gnocchi, or they can become mushy!
• Gnocchi will continue to soak up the broth as it sits. If you have leftovers, you may need to add a splash of extra broth or cream when reheating.
• Leftovers will be much thicker the next day. Simply add a splash of extra broth or milk/cream when reheating on the stovetop to thin it back out to your desired consistency.
• Do Not Freeze As-Is: Freezing the finished soup is not recommended, as the gnocchi will become mushy and the creamy base may separate when thawed. Freeze the soup base before adding the gnocchi and cream.

Nutrition

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Vegetarian Gnocchi Soup Recipe

Equipment

• stockpot or saucepan

Ingredients

• 400 gram gnocchi
• 2 tablespoon light olive oil
• 2 sprigs thyme
• 1 celery stalk, finely chopped
• 1 tablespoon minced garlic
• 1 small size onion, finely chopped
• 1 tablespoon tomato paste
• 4 - 5 sun dried tomato, finely chopped
• 1 medium size carrot, finely chopped
• 1 small size zucchini, finely chopped
• 3 Cup vegetable stock or bouillon powder
• ⅓ teaspoon salt or to taste
• ½ teaspoon oregano
• ¼ teaspoon chilli flakes (optional)
• ⅓ Cup cooking cream
• 2 Cup baby spinach leaves
• ⅛ Cup grated parmesan cheese
• Handful of parsley, chopped

Instructions

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add all the aromatics and saute for 1 – 2 minutes, stirring occasionally, to release their aroma.
• Add the sun dried tomato, tomato paste, vegetables, and saute for 30 – 40 seconds. Slowly pour in the vegetable stock, stirring constantly.
• Reduce the heat and simmer for about 5 minutes to allow the flavours to meld and the broth to thicken slightly.
• Carefully add the potato gnocchi to the simmering soup. Cook for 10 minutes covered or until the gnocchi float to the surface, indicating they are cooked through and tender.
• Reduce the heat to lowest setting. Stir in the cooking cream, spinach and grated Parmesan cheese (if using). Mix and simmer soup for 2 – 3 minutes over low heat. Turn off the heat. Taste and adjust seasoning with salt and pepper as needed.
• Ladle the soup into bowls. Garnish with fresh chopped parsley.
• Serve gnocchi soup with crusty Italian bread, garlic knots , or a focaccia.

Notes

• Be careful not to overcook the gnocchi, or they can become mushy!
• Gnocchi will continue to soak up the broth as it sits. If you have leftovers, you may need to add a splash of extra broth or cream when reheating.
• Leftovers will be much thicker the next day. Simply add a splash of extra broth or milk/cream when reheating on the stovetop to thin it back out to your desired consistency.
• Do Not Freeze As-Is: Freezing the finished soup is not recommended, as the gnocchi will become mushy and the creamy base may separate when thawed. Freeze the soup base before adding the gnocchi and cream.

Nutrition

Methi Matar Malai is a creamy, mildly spicy Indian gravy with fresh methi leaves, green peas and mushrooms making it every vegetarian’s favourite.

Estimated reading time: 4 minutes

• Ingredients You’ll Need
• The White Gravy Paste
• How To Make Methi Matar Malai
• Serving Suggestion
• Mushroom Methi Matar Malai Recipe

Methi Matar Malai is a popular vegetarian Indian main course gravy . The word ‘malai’ indicates the creamy texture of the gravy and also symbolizes the presence of cream in the dish.

It is mainly prepared during winter to celebrate fresh seasonal produce like fenugreek leaves (methi) and green peas (matar). The creaminess of mushrooms, the crunchiness of fresh green peas, and the bitterness of fenugreek leaves create a delectable flavour profile.

I love methi matar malai so much that I included a fusion version of the dish with kale, in my debut cookbook – The 100 Indian Curry Recipes .

Ingredients You’ll Need

• Mushroom: Use button mushrooms or any other easy-to-cook mushrooms available.
• Methi: Use fresh fenugreek leaves and not dried ones, especially do not use kasuri methi.
• Matar: As methi matar malai is a winter delicacy, use fresh green peas for traditional dishes like matar ghugni . If they are not available, then add frozen green peas .
• Malai: I add fresh milk cream . But you can use light or heavy cream for making this sabji.
• Cashews: They give a creamy texture and rich taste to the gravy.
• Spices: Green Cardamom, Bay Leaf, Cumin, Cumin Powder, Garam Masala , Black Pepper Powder
• Oil: I use flavourless light vegetable or refined oil. You can use ghee or butter instead of refined oil.
• Onion, Ginger, Garlic, Green Chilli, Salt, Water

Love Indian Curry?

The White Gravy Paste

The soul of my mushroom methi matar malai is the white gravy paste. It is simple to make, easy to store and used to make various Indian gravy dishes.

• What You Need: Onion, Garlic, Ginger, Green Chilli, Cashew, Green Cardamom, and Hot Water.
• How To Make: Soak the ingredients mentioned above in hot water for 15 minutes. Blend them to a smooth paste using hot water.

Transfer to a bowl, store it in the refrigerator or use it immediately.

How To Make Methi Matar Malai

Step 1) Prepare the white gravy paste as explained. Keep it aside.

Step 2) Heat oil in a kadhai or casserole. Once hot, add cumin seeds and bay leaf. Fry for 20 seconds ( image 1 ).

Step 3) Add the white gravy paste prepared earlier. Fry the paste for a few minutes over low heat or until the oil separates from the masala.

Step 4) Add diced button mushrooms, green peas, salt, and saute for a few minutes ( image 3 ).

Step 5) Add water, and stir to combine. Cover and cook the gravy over low heat till the mushroom and peas are fully cooked.

Step 6) Open the lid, add garam masala, cumin powder, black pepper powder, cream (malai), and fresh fenugreek leaves. Stir to combine.

Step 7) Simmer the methi matar malai over low heat for the fenugreek leaves to soften and cook. Garnish and serve.

Serving Suggestion

Mushroom Methi Matar Malai is an Indian Main course dish. Serve it with side dishes like naan , paratha, tandoori roti, chapati, or jeera rice . It tastes delicious with plain basmati rice also.

Store the leftover gravy in the refrigerator in an air-tight container. You can store it for 2 – 3 days. While reheating, add two tablespoons of milk or water to get the right consistency.

Do you love fresh green peas? I’d love you to try this Creamy Green Peas Soup , Crispy Matar Kachori , or the restaurant style Matar Ka Nimona .

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Ingredients

Ingredients For White Gravy Paste

• ▢ ½ Cup chopped onion
• ▢ 2 tablespoon cashews (kaju)
• ▢ 1 tablespoon chopped ginger
• ▢ 6 garlic cloves
• ▢ 1 chopped green chili
• ▢ 4 green cardamom (elaichi)
• ▢ ½ Cup boiling hot water

Other Ingredients For Gravy

• ▢ 2 tablespoon refined oil
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 200 gram chopped button mushroom
• ▢ ½ Cup green peas (fresh or frozen )
• ▢ 1 Cup fresh fenugreek leaves, chopped
• ▢ 1 teaspoon cumin powder (jeera powder)
• ▢ 1 teaspoon Garam Masala ( get recipe )
• ▢ ½ teaspoon black pepper powder
• ▢ 1 ¼ teaspoon salt or to taste
• ▢ ¼ Cup cream (malai or fresh cream)

Instructions

• To make white gravy paste, soak diced onion, ginger, garlic, cashew, and green cardamom in hot water for 15 minutes. Later, blend them to a smooth paste using hot water.
• Heat oil in a kadhai or casserole. Once hot, add cumin seeds and bay leaf. Fry for 20 seconds
• Add the white gravy paste prepared earlier. Fry the paste for 2 – 3 minutes over low heat or until the oil separates from the masala Keep stirring while frying the masala.
• Add diced button mushrooms, green peas, salt, and saute for a minute. Add 1 Cup of water, and stir to combine.
• Cover and cook the gravy over low heat till the mushroom and peas are fully cooked. This usually takes less than 10 minutes.
• Open the lid, add garam masala, cumin powder, black pepper powder, cream (malai), and fresh fenugreek leaves. Stir to combine.
• Simmer the methi matar malai over low heat for the fenugreek leaves to soften and cook. Do not cook for more than 5 – 6 minutes.
• Serve mushroom methi matar malai with naan or jeera rice .

Recipe Notes:

• Ensure to cook the mushrooms and green peas before adding the fenugreek leaves because fresh green peas takes little longer to get fully cooked.
• After adding cream and methi leaves do not cook the gravy for too long. Simmer it over low heat for 5 – 6 minutes.
• You can add turmeric powder or red chilli powder to the curry.

Nutrition

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