Description
Creamy Gnocchi Soup with Rosemary Bacon is a comforting, hearty soup featuring crispy rosemary-infused bacon, tender potato gnocchi, and a medley of fresh vegetables simmered in a creamy broth. This versatile recipe can be made on the stovetop, slow cooker, or Instant Pot, offering a rich blend of flavors with fresh herbs and a touch of heat from red pepper flakes. Perfect for a cozy meal and served best with crusty bread.
Ingredients
Scale
Bacon and Herbs
- 4 slices thick cut bacon, chopped
- 1 tablespoon fresh chopped rosemary
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2-4 cloves garlic, minced or grated
Herbs and Spices
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil (or 1 teaspoon dried)
- 1-2 teaspoons fennel seeds, to taste
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper, to taste
Soup Base
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 4-6 cups low sodium vegetable broth
- 4-6 cups roughly chopped kale
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan or asiago cheese, plus more for serving
Main Ingredient
- 1 pound fresh potato gnocchi
Instructions
- Cook the Bacon and Rosemary: In a large Dutch oven or suitable pot, cook the chopped bacon over medium heat until crisp, approximately 5 minutes. During the last minute of cooking, add the fresh chopped rosemary to infuse the bacon with aromatic flavor. Remove the bacon with a slotted spoon and set aside. Drain excess bacon grease, leaving about 1 tablespoon in the pot.
- Sauté Aromatics and Vegetables: Add 2 tablespoons of extra virgin olive oil and chopped onion to the pot. Cook for about 5 minutes until the onion becomes golden and translucent. Then add chopped carrots, celery, minced garlic, fresh thyme, dried basil, fennel seeds, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Stir and cook another 5 minutes until very fragrant.
- Create the Roux and Add Broth: Stir in 2 tablespoons of salted butter and 2 tablespoons of all-purpose flour into the vegetable mixture. Cook this mixture for about 1 minute to form a roux which will thicken the soup. Gradually add 4 cups of low sodium vegetable broth stirring continuously to avoid lumps.
- Simmer Soup: Bring the soup to a simmer over medium heat and cook for about 20 minutes or until the carrots are tender.
- Add Kale, Cream, Cheese, and Gnocchi: Approximately 10 minutes before serving, stir in the roughly chopped kale, 1 1/2 cups of your choice of canned coconut milk, heavy cream, or whole milk, 1/2 cup grated parmesan or asiago cheese, and 1 pound of fresh potato gnocchi. If the soup appears too thick, supplement with additional broth to reach desired consistency. Continue to cook just until the kale has wilted and gnocchi is tender, about 10 minutes.
- Serve: Ladle the soup into bowls and top each serving with the crispy rosemary bacon and an extra sprinkling of parmesan cheese. Serve warm, ideally with a crusty piece of bread to complement the creamy texture.
Notes
- You can use either canned coconut milk, heavy cream, or whole milk depending on your preferred creaminess and dietary preferences.
- If you prefer spicier soup, adjust the amount of crushed red pepper flakes to your taste.
- Fresh herbs add the best flavor, but dried herbs can be substituted as noted in the ingredients.
- Gnocchi can be fresh or pre-packaged; adjust cooking times accordingly to avoid overcooking.
- This recipe provides stove-top, slow cooker, and Instant Pot options, choose based on convenience and available equipment.
- Enjoy with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
