Creamy Gnocchi Soup with Rosemary Bacon
A creamy and comforting gnocchi soup with savory bacon and aromatic rosemary, perfect for chilly fall evenings.
Ingredients
For the Soup
- 1 package 16 ounces of potato gnocchi
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 cups of chicken or vegetable broth Use vegetable broth for a vegetarian option.
- 1 cup of heavy cream Substitute coconut milk for a dairy-free version.
- 1 cup of fresh spinach, chopped
- 1 tablespoon of fresh rosemary, chopped Or use 1 teaspoon dried.
- Salt and pepper to taste
- Optional: grated Parmesan cheese for topping
Instructions
Cooking
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and drain on a paper towel, leaving the fat in the pot.
- In the same pot with the bacon fat, add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and chopped rosemary, cooking for an additional minute or until fragrant.
- Pour in the chicken (or vegetable) broth, and bring it to a simmer. Add the gnocchi and cook according to the package instructions, usually about 2-3 minutes.
- Once the gnocchi is cooked, reduce the heat and stir in the heavy cream. Add the chopped spinach and cooked bacon back into the pot. Stir to combine and heat until the spinach wilts.
- Taste the soup and add salt and pepper as needed. Serve hot, optionally topped with grated Parmesan cheese.
Notes
For thicker soup, reduce broth or increase cream. Use fresh ingredients for better flavor. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 15gFat: 25gSaturated Fat: 12gSodium: 900mgFiber: 2gSugar: 3g
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