Gnocchi Vegetable Soup Recipes
GNOCCHI VEGETABLE SOUP
Make and share this Gnocchi Vegetable Soup recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large soup pot over medium low heat. Melt your butter, then add your celery, garlic, onion, and carrots.
- Cook for a few minutes until your veggies soften. Add your flour, one tablespoon at a time, stirring constantly so that it doesn't burn.
- add your thyme, then your stock very slowly, whisking the whole time.
- Bring your stock to a boil, then gently add your gnocchi, corn, and peas. Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper and red pepper flakes as needed.
Nutrition Facts : Calories 191.4, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 152.3, Carbohydrate 24.8, Fiber 4.4, Sugar 4.7, Protein 4.6
LOADED GNOCCHI SOUP
Think loaded baked potato soup, but with gnocchi and ready in 20 minutes...
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a soup pot over medium-high heat. Add onion and celery seed. Cook until onion is soft and translucent, about 4 minutes. Pour in broth and bring to a boil. Add gnocchi and cook for 3 minutes. Stir in half-and-half and 1/2 of the bacon. Remove from heat and stir in 3/4 of the Cheddar cheese until melted. Let sit to thicken, about 5 minutes.
- Ladle soup into bowls and top with remaining bacon, Cheddar cheese, and chives. Season with salt and pepper.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 19.9 g, Cholesterol 63.4 mg, Fat 24.6 g, Fiber 1.7 g, Protein 15.1 g, SaturatedFat 12.1 g, Sodium 911 mg, Sugar 2.9 g
GARDEN VEGETABLE GNOCCHI
When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.
Nutrition Facts : Calories 402 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 955mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.
GNOCCHI WITH VEGETABLES
I had a similar recipe at a local winery, I loved it so much I came home and invented it. This is pretty close. Everyone I have made it for liked it, a good meal or side dish. I found no extra spices were needed and the juice from the veggies made a good sauce.
Provided by Tara1183
Categories One Dish Meal
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Cook gnocchi according to package directions.
- Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
- Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
- Add cooked gnocchi, milk, Parmesan and salt and pepper.
- Serve sprinkled with a bit more Parmesan.
Nutrition Facts : Calories 247.8, Fat 17.3, SaturatedFat 7.2, Cholesterol 28.4, Sodium 266.2, Carbohydrate 17.7, Fiber 7.1, Sugar 7.3, Protein 9.1
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- After the soup has been cooking for about 20 minutes, get the gnocchi ready. Follow the directions on the package to boil water and cook the gnocchi in the boiling water until they float. Once they are done cooking, reserve a cup of the pasta water before straining.
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