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When making One-Pot Creamy Pesto Gnocchi Soup, you need a few simple ingredients. This soup is quick to prepare and full of flavor. Here’s what you'll need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups baby spinach - 1 cup cherry tomatoes, halved - 1 package (16 oz) gnocchi (fresh or shelf-stable) - 1 cup heavy cream or coconut milk for a lighter option - ⅓ cup basil pesto (store-bought or homemade) - Salt and pepper to taste - Grated Parmesan cheese, for serving (optional) - Fresh basil leaves, for garnish Each ingredient plays a key role in making the soup rich and creamy. The olive oil adds a nice flavor base. The onion and garlic bring warmth and depth. Vegetable broth gives the soup its heartiness. Baby spinach and cherry tomatoes add freshness and color. Gnocchi makes it filling, while heavy cream or coconut milk contributes creaminess. The basil pesto elevates the flavor, making every spoonful delightful. Finally, a sprinkle of Parmesan cheese and fresh basil adds a gourmet touch. Gather these ingredients, and you're ready to create a cozy meal that warms the soul. 1. Sautéing onion and garlic Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion. Sauté it for about 5 minutes. You want it softened, not browned. Next, add 3 minced garlic cloves. Cook for another minute. This makes your kitchen smell amazing. 2. Adding broth and gnocchi Pour in 4 cups of vegetable broth. Bring this mixture to a gentle simmer. Once it bubbles, add 1 package of gnocchi. Follow the cooking time on the package, usually about 3-5 minutes. The gnocchi should be tender and fluffy. 3. Incorporating vegetables Once the gnocchi is done, stir in 2 cups of baby spinach and 1 cup of halved cherry tomatoes. Let the spinach wilt. This will take about 2 minutes. You’ll see bright colors and fresh flavors emerging. 4. Finishing with cream and pesto Reduce the heat to low. Stir in 1 cup of heavy cream or coconut milk for a lighter touch. Add ⅓ cup of basil pesto. Mix everything well until you see a creamy blend. Taste and season with salt and pepper as needed. If the soup feels thick, add a bit more broth to get your desired consistency. Now your One-Pot Creamy Pesto Gnocchi Soup is ready to serve! Enjoy it hot with grated Parmesan cheese and fresh basil on top. - Ensuring gnocchi is tender To make sure your gnocchi is soft, add it to the pot when the broth is boiling. Cook it for just 3-5 minutes. Overcooking can make it mushy. Stir gently to avoid breaking the gnocchi. - How to achieve the perfect creaminess For a rich and creamy texture, use heavy cream or coconut milk. Stir it in after cooking the gnocchi and veggies. If you want it lighter, coconut milk works well. Keep the heat low to maintain creaminess. - Seasoning adjustments for best flavor Taste your soup after adding cream and pesto. Adjust salt and pepper based on your preference. If it feels bland, add more pesto or a squeeze of lemon for brightness. - Best sides to serve with the soup This soup pairs well with crusty bread or a fresh salad. A simple arugula salad adds a nice peppery crunch. Garlic bread also complements the creamy flavors. - Garnishes to elevate the dish Fresh basil leaves brighten the soup and add color. A sprinkle of grated Parmesan cheese adds a savory touch. You can also drizzle a bit of olive oil for extra richness. {{image_2}} You can easily change the soup to fit your needs. For a dairy-free option, use coconut milk instead of heavy cream. It gives a nice creaminess without dairy. When it comes to pesto, I love making my own. Homemade pesto tastes fresh and bright. However, store-bought is quick and still tasty. Choose what works for you. Need to add protein? You can toss in cooked chicken or shrimp. They will make the soup heartier. Just add them in step six, letting them warm through. Want to boost the flavor? Try adding spices like red pepper flakes or Italian seasoning. They can give the soup a nice kick. You can also mix in different vegetables. Consider zucchini, carrots, or bell peppers. These add color and nutrition. Just chop them small, so they cook in time. To keep your One-Pot Creamy Pesto Gnocchi Soup fresh, store it in an airtight container. Place it in the fridge if you plan to eat it within a few days. The soup stays good for about 3 to 4 days. If you want to keep it longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top for expansion as it freezes. This way, you can enjoy it up to 3 months later. When you are ready to enjoy your soup again, reheating is simple. The best way to reheat is on the stove. Pour the soup into a pot over low to medium heat. Stir often to keep it from sticking. If the soup seems too thick, add a splash of broth or water. You can also microwave it in a microwave-safe bowl. Heat it in short bursts, stirring in between, until it's hot. This keeps the flavors bright and the texture creamy. Yes, this soup is already vegetarian! It uses vegetable broth and fresh veggies. You can swap the heavy cream for coconut milk if you want a lighter option. If you want a thicker soup, try adding more heavy cream or coconut milk. You can also mash some of the gnocchi in the soup to help it thicken. Another tip is to add a bit of cornstarch mixed with water. You can add cooked chicken, shrimp, or beans for protein. Other veggies like zucchini or bell peppers work well, too. Feel free to mix in some herbs like thyme or oregano for extra flavor. The soup stays fresh in the fridge for about three days. Store it in an airtight container. If you want to keep it longer, you can freeze the soup for up to three months. This blog covered a delightful soup recipe featuring gnocchi and fresh vegetables. We discussed key ingredients like olive oil, garlic, and pesto, along with simple preparation steps. I shared tips to ensure perfect texture and flavor. You learned about variations, including dairy-free options and protein additions. Plus, I covered storage practices and answered common questions. You can now confidently make this soup your own. Enjoy your cooking and the warm, tasty results!

One-Pot Creamy Pesto Gnocchi Soup

Warm up with a delicious bowl of One-Pot Creamy Pesto Gnocchi Soup that's ready in just 25 minutes! This easy recipe combines flavorful ingredients like fresh spinach, cherry tomatoes, and a creamy basil pesto sauce for a comforting meal perfect for any day. Whether you're cooking for yourself or family, this soup is sure to impress. Click through to discover the full recipe and make this cozy dish tonight!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

2 cups baby spinach

1 cup cherry tomatoes, halved

1 package (16 oz) gnocchi (fresh or shelf-stable)

1 cup heavy cream or coconut milk for a lighter option

⅓ cup basil pesto (store-bought or homemade)

Salt and pepper to taste

Grated Parmesan cheese, for serving (optional)

Fresh basil leaves, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Pour in the vegetable broth and bring the mixture to a gentle simmer.

        Add the gnocchi to the pot and cook according to package instructions (usually about 3-5 minutes) until the gnocchi is tender.

          Once the gnocchi is cooked, stir in the baby spinach and halved cherry tomatoes. Allow the spinach to wilt, which should take about 2 minutes.

            Reduce the heat to low and stir in the heavy cream and basil pesto. Mix until well combined and creamy.

              Season with salt and pepper to taste, adjusting as needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.

                Serve the soup hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4