Creamy Gnocchi Soup

During this fall-type weather in May of 2020, soup hit the spot. This Creamy Gnocchi Soup is broth-based and if full of carrots and celery, chopped kale (from our spring garden), turkey and homemade butternut-potato gnocchi; a ladle full of leftover white sauce imparts the creaminess.

Spinach could be exchanged for the kale, commercial potato gnocchi could be used, heavy cream could be added near the end rather than using white sauce as a thickener or leave out the thickener for a totally broth-based soup. Chicken or sausage could replace the turkey, or make it meatless if preferred. For a vegan variation, use vegetable broth, both in the white sauce and the soup. 

Creamy Gnocchi Soup

About 2 tablespoons olive oil

1 cup onion diced

Click here for White sauce recipe.

1/2 cup celery diced

1 cup diced carrots

1 tablespoon fresh thyme

2 garlic cloves minced

1 quart+ of  turkey broth or stock

1 cup+ diced cooked turkey 

1 cup fresh kale or spinach leaves, chopped

White sauce 

About 16 ounces butternut-potato or potato gnocchi 

Salt and pepper to taste

1. In a large pot heat olive oil over medium-high heat. Add and sauté onion and celery until tender; add the garlic and thyme near the end.
   
2. Add about 3 cups of broth, thyme, carrots, turkey, and kale. If desired or time allow, simmer for at least 20 or 30 minutes to soften kale. 
   
3. Add the last cup of the broth and a ladle or two of white sauce;  bring soup to a boil and add the gnocchi. Adjust heat to medium and cook until gnocchi floats and is tender – I continued to cook for awhile until gnocchi were pillowy soft. Taste soup and season with additional salt and pepper if needed.
   

Recipe without photos . . .

Creamy Gnocchi Soup

About 2 tablespoons olive oil

1 cup onion diced

1/2 cup celery diced

1 cup diced carrots

1 tablespoon fresh thyme

2 garlic cloves minced

1 quart+ of turkey broth or stock

1 cup+ diced cooked turkey 

1 cup fresh kale or spinach leaves, chopped

White sauce 

About 16 ounces butternut-potato  or potato gnocchi 

Salt and pepper to taste

1. In a large pot heat olive oil over medium-high heat. Add and sauté onion and celery until tender; add the garlic and thyme near the end.
2. Add about 3 cups of broth, thyme, carrots, turkey, and kale. If desired or time allow, simmer for at least 20 or 30 minutes to soften kale. 
3. Add the last cup of the broth and a ladle or two of white sauce;  bring soup to a boil and add the gnocchi. Adjust heat to medium and cook until gnocchi floats and is tender – I continued to cook for awhile until gnocchi were pillowy soft. Taste soup and season with additional salt and pepper if needed.