This Gnocchi Soup is made in Instant Pot and is the coziest way to warm up this season! It is filled with Potato dumplings called gnocchi, and veggies all in a creamy, flavorful and comforting soup!
This is one of the best soups on the planet! It makes for the perfect dinner any day of the week and it’s definitely one of those recipes which no-one will say no!
The best part is that it is so easy to make! It comes together in less than 15 minutes.
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What is Gnocchi?
Gnocchi means “lumps” in Italian. They are small dumplings made with potatoes and flour.
Cooked potatoes are mashed and combined with flour to create a dough.
Then it is formed into small pieces for boiling.
These are a pasta alternative that transforms into melt-in-your-mouth, light, and fluffy pillows.
We love gnocchi. My favorite way is, tossed with pesto or marinara sauce!
There are all kinds of gnocchi available in the market these days.
The traditional one is, of course, potato gnocchi but you can even find cauliflower gnocchi at grocery stores now!
While gnocchi can be made from scratch, they are widely available in stores fresh, frozen, or dried.
I just buy the shelf-stable gnocchi that you can find in the pasta aisle in most major grocery stores.
We can make may dish from the gnocchi. One way of using gnocchi is to make soup.
The gnocchi cooks right in the soup and the starch released from the potatoes helps to thicken it up and makes the soup smooth and hearty.
This gnocchi soup is creamy with the addition of heavy cream.
I also add fresh thyme and Italian seasoning to flavor it up.
This is one of those meals which you can quickly put together in your Instant Pot on busy weeknights.
Gnocchi cooks very fast so I did cook this soup in Instant Pot for 1 minute on high pressure with quick-release pressure. I don’t like all gummy gnocchi.
Cooking for 1 minute in instant pot, It actually retained its texture pretty well. The pot does take time to come to pressure since there’s a lot of liquid and that time is more than enough.
Why I love this Soup?
It’s
- one pot
- comes together quickly
- hearty
- filling
- has great flavor
- comforting
- creamy
- vegetarian
You guys are going to love this incredibly creamy and rich soup. It is flavored with the perfect amount of seasonings.
Ingredients needed –
- Potato Gnocchi
- Spinach
- Carrots
- Celery
- Garlic
- Onion
- Thyme
- Black pepper powder
- Heavy cream
- Butter
- Vegetable broth
- Salt and black pepper powder
- Italian seasoning
How to make Instant Pot Creamy Gnocchi Soup? Step by step process –
Press the saute button on the Instant Pot. Once it displays hot, add butter. (Photo 1)
Then add the garlic, bay leaf, celery, onion, and saute for 2 minutes until onion is soft and translucent. (Photo 2)
Add a tablespoon of water and de-glaze the pot making sure there are no burnt bits stuck at the bottom.
Now add carrots, potato gnocchi, seasoning, vegetable broth, and thyme. DO NOT stir but press slightly so that gnocchi is underwater. (Photo 3 to 7)
Close the lid. Turn off the IP from saute mode and Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position. (photo 8)
Once cooking time is done, a quick release of the pressure.
Open the pot, take out the bay leaf and thyme. and press the saute button again. (Photo 9)
Add chopped spinach and heavy cream. (Photo 10 and 11)
Stir and let the soup simmer for 2 minutes. You can add extra stock here if you want to thin out the soup further. (Photo 12)
Transfer soup to serving bowls.
Notes and pro-tips
- Couldn’t find gnocchi? Substitute diced fresh potatoes for gnocchi (they’ll need to cook longer).
- Sneak in an extra vegetable like peas, zucchini, bell peppers or asparagus.
- Use half n half if you want to make a little lighter version.
- Don’t cook for more than 1 minute.
- You can add cheese to make it cheesy.
Quick FAQs
Can you freeze this soup?
Yes, you can freeze this soup. The soup stays well in the freezer for a couple of months when stored in an air-tight container.
For fridge – Store leftovers in the fridge in an air-tight container for 5-7 days. When reheating, you may need to add water as the gnocchi can soak up some of the broth while in the fridge.
Can you make this on a stovetop?
Sure you can.
- Heat butter in a large pot over medium heat. Add garlic, bay leaf, onion, celery, and carrots and sauté until veggies are softened (approx. 10 minutes).
- Add veggie broth, thyme, and seasoning to veggies. Bring to a boil.
- Add gnocchi and simmer on low for 10 minutes, stirring occasionally
- Now add spinach and heavy cream. Cook them for about 2 minutes and switch off the flame.
- Taste to adjust seasonings. Enjoy.
Can we make this vegan?
Yes!
Just substitute butter with oil and heavy cream with coconut cream.
What to Serve with this soup?
Serve the soup with crackers, crusty bread, or in a homemade bread bowl and you have the perfect cozy and comforting meal!
Put this on your list of must-try soups! You will not regret it.
More Instant Pot creamy Soups –
Instant Pot Cheese broccoli soup
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Instant Pot Gnocchi Soup
Ingredients
- 16 oz. – Potato Gnocchi shelf-stable the one that you find in pasta aisle in a grocery store
- 2 cups – Spinach chopped
- 1 cup – Carrots chopped into small pieces
- ½ cup – Celery
- 1 teaspoon – Garlic grated
- ¾ cup – Onion
- 3 strings Fresh Thyme
- ½ teaspoon – Black pepper powder
- 1 cup – Heavy cream
- 1 ½ tablespoon – Butter
- 3 cups – low sodium vegetable broth
- Salt to taste
- 1 – bay leaf
- 1 teaspoon – Italian seasoning
Instructions
- Press the saute button on the Instant Pot. Once it displays hot, add butter.
- Then add the garlic, bay leaf, celery, onion, and saute for 2 minutes until onion is soft and translucent.
- Add a tablespoon of water and de-glaze the pot making sure there are no burnt bits stuck at the bottom.
- Now add carrots, potato gnocchi, salt, black pepper powder, Italian seasoning, vegetable broth, and thyme. DO NOT stir but press slightly so that gnocchi is underwater.
- Close the lid. Turn off the IP from saute mode and Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position.
- Once cooking time is done, a quick release of the pressure.
- Open the pot, take out the bay leaf and thyme. and press the saute button again.
- Add chopped spinach and heavy cream.
- Stir and let the soup simmer for 2 minutes. You can add extra stock here if you want to thin out the soup further.
- Transfer soup to serving bowls.
Video
Notes
- Couldn’t find gnocchi? Substitute diced fresh potatoes for gnocchi (they’ll need to cook longer).
- This soup gets thicker as it cools. Adjust the consistancy by adding more/less vegetable stock.
- Adjust the spices according to your taste.
- To make it spicy, add red paper flakes.
- Sneak in an extra vegetable like peas, zucchini, bell peppers or asparagus.
- Use half n half if you want to make a little lighter version.
- Don’t cook for more than 1 minute.
- You can add cheese to make it cheesy.
- If you want to make this gluten-free, use gluten-free Gnocchi.
Quick FAQs
Can you freeze this soup? Yes, you can freeze this soup. The soup stays well in the freezer for a couple of months when stored in an air-tight container.For fridge – Store leftovers in the fridge in an air-tight container for 5-7 days. When reheating, you may need to add water as the gnocchi can soak up some of the broth while in the fridge. Can you make this on the stovetop? Sure you can.
- Heat butter in a large pot over medium heat. Add garlic, bay leaf, onion, celery, and carrots and sauté until veggies are softened (approx. 10 minutes).
- Add veggie broth, thyme, and seasoning to veggies. Bring to a boil.
- Add gnocchi and simmer on low for 10 minutes, stirring occasionally
- Now add spinach and heavy cream. Cook them for about 2 minutes and switch off the flame.
- Taste to adjust seasonings. Enjoy.
Just substitute butter with oil and heavy cream with coconut cream.
What to Serve with this soup?
Serve the soup with crackers, crusty bread, or in homemade bread bowls and you have the perfect cozy and comforting meal!Nutrition
Warm regards,
Dhwani.
I’m thinking of making this soup without the gnocchi… has anyone made the soup, but maybe put rotisserie chicken in it instead? Thank you!
Hi Shannon!
1. You can add Diced potatoes or pasta. Just increase the cooking time from 1 minute to minutes. It will taste great.
2. As I have never cooked chicken so have no idea about it. I am sorry.
I made this last night and it was amazing! Substituted chicken broth instead and ended up adding some extra Italian seasoning and a touch of poultry seasoning. Will definitely make again!
Hi Jenn!
So glad to know this. Thanks for the feedback 🙂
This is absolutely delicious, originally made it a few days ago and then my husband asked for it for lunch today so I’d say it’s a hit in my.house
Thanks, Lisa! I am so glad ro know that you and your husband enjoyed this recipe. 😊
Wonderful soup!!!
Thanks for the feedback, Nettie!
This soup was so easy to make, and absolutely delicious. It is thick and creamy and was perfect for the cold winter night. It was a crowd pleaser both husband and 8 year old daughter loved it.
Hi Heather,
So glad to read your comment. Thanks much 🙂
Made this tonight really good but I’d like it a little bit more creamy! What do you suggest.
So glad to know. To make this soup extra creamy, add some more cream and 1/2 cup of shredded cheddar cheese. Hope this helps.
Made this tonight but doubled the entire recipe and added mushrooms and rotisserie chicken. It was amazing. Did have to thicken it a little with cornstarch but the taste was great
Thanks for the feedback, Lauren!
With adding the chicken how much time did you cook it for?
Sorry Paula, I have never tried this recipe with chicken as I am vegetarian.
I added cooked chicken and didn’t add any time.
Really good. 🙂
Thanks 🙂
Wondering if anyone has used frozen gnocchi?
Awesome and easy recipe! Thank you!
Thanks a lot!
This soup was absolutely amazing! My kids and hubby loved it…and I don’t even think he realized there was no meat in it! Will definitely be making this often in our house
Hi, Janine!
Thanks for your valuable feedback. So glad to know that your family enjoyed this soup.
If I double the liquid in this do I need to pressure cook it longer than the 1 minute?
No, you dont need to increase the time.
Just FYI, if you ONLY increase the liquid, the soup wont be creamy and thick.
I don’t have fresh thyme. Can I use dried thyme seasoning? Thank you
Yes Meera, you can.
This soup was amazing! Make sure you use 2 packages of gnocchi. I used half n half. It would make an impressive company dinner served with some hearty crusty bread. And so much fun to cook!
Thank you for your valuable feedback 🙂
Trying to convert to Keto.
Has anyone tried using the frozen cauliflower gnocchi?
Hi,
One of our Instagram followers tried it with cauliflower gnocchi and it worked fine.
Can frozen spinach be used?
Yes!
Yum. I made this tonight last minute and substituted fresh green beans as I didn’t have spinach and used half block of cream cheese in place of half and half. I did add some chopped up chicken. This was delicious thank you.
So glad to know. Thanks much. 🙂
This was soooo yummy. I sauteed mushrooms with the onions and added rotisserie chicken at the end. I also added about a tablespoon of chicken Better than bullion. It was amazing!
I am glad to know that you enjoyed this soup. Thanks for the feedback.
We made this tonight. Easy directions to follow & really yummy. Very versatile to change things up if like. Makes for a great quick warm you up on a cold night soup. My husband & I did add a few things. We added garlic powder & onion powder with the other seasonings. Then after we cooked everything as instructed. We added 1 tbsp cornstarch & 1 tbsp water slurry to thicken just a bit. We also added a couple drops of tabasco & more pepper & drizzled a little olive oil over the top. Served with Texas Toast. Husband liked so much that this is now in his top 5 instant pot recipes. He enjoyed even with no meat. Thanks for the great recipe.
so glad to hear! thanks.
🙂
Has anyone used Frozen Tortilni? I couldn’t find gnocchi in the pasta, I did find frozen, but it was made with cauliflower, and wasn’t sure I’d like that.
It works fine.
This was the first time I ever ate gnocchi and this soup was so good it won’t be the last! 🙂 I added mushrooms and since I didn’t have heavy cream or whole milk, I whisked some full fat sour cream into unsweetened almond milk (about 50/50 to make one cup). I mixed a bit of the hot broth into the sour cream mixture before adding it to the pot to reduce the risk of curdling. It worked very well and we didn’t miss the heavy cream! Definitely adding this to my list of fall/winter soup recipes.
That is so good to hear. Thanks 🙂
This was delicious but I would only pressure cook for 0 minutes next time or make it on the stove top just be safe because the gnocchi was really soft (baby food soft) and that texture for gnocchi is really off putting for me. I used Italian De Cecco shelf stable potato gnocchi.
I will totally make this again!
Thanks 🙂