It’s so buttery and flavourful I don’t even know where to start.
My creamy spinach and mushroom vegan gnocchi soup silky, smooth, and delicious. Yes, that may be the only accurate way to describe it. It’s hearty, nourishing, will warm you up, and inspired by the classic Olive Garden Gnocchi Soup! But in Classic FoodbyMaria fashion – I MADE IT VEGAN! BOOM!
Why you’ll love this vegan gnocchi soup:
Buttery: There are no words to describe the gnocchi in this soup other than BUTTERY (drooling emoji). The best part – other than the melting gooeyness of gnocchi in your mouth, is that this recipe is simple and only takes 40 minutes to make, and includes powerful tasting veggies like mushroom and spinach. Great Flavor: The key flavors in this recipe that really stand out are garlic and vegan parmesan cheese. Trust me when I say that parmesan cheese is a MUST in this recipe. If you’re not vegan you can use regular parmesan cheese, but if you are looking for a vegan alternative, Violife Foods has you covered with their Prosociano Wedge.
Ingredient Notes:
Gnocchi: Go for a good quality Gnocchi, ideally from your local market – the fresher the better! Coconut Milk: Make sure you use a high in fat coconut milk – this will help take on the role of the traditional cream that is usually used Cheese: PARMESAN CHEESE! Yes, a caps lock is needed. This is non-negotiable, it completely transforms the dish!
How to make vegan gnocchi soup:
To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.
To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
Once your mushrooms have reduced by almost half, add the flour and still till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.
Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil! Be Patient: Be patient while sautéing the onions and celery, this is where you get your flavor that sets the recipe up for HUGE success Storage: I always recommend that any soup with noodles or gnocchi to keep them stored separately so the soup base doesn’t just absorb into them.
Other comforting recipes to try:
Easy Vegan Potato Leek Soup Vegetable Soup with Vegan Dumplings Winter Vegan Pot Pie Vegan Broccoli Cheese Soup
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