Ingredients

3 Tbsp unsalted butter (divided)

16 oz. sliced mushrooms

1 cup diced white onions

½ cup chopped celery

½ cup shredded carrots

2 tsp minced garlic

⅓ cup all-purpose flour

2 cups half-and-half

2 cups low-sodium chicken broth

1 tsp dried thyme

½ tsp black pepper

1 16-oz. package potato gnocchi

1 cup fresh spinach (chopped)

Optional garnish: chopped parsley

Instructions

Step 1: Using a large pot or Dutch oven, add 1 tablespoon of butter and place over medium heat.

Step 2: Once the butter has melted, add the mushrooms. Sauté for 3-4 minutes without stirring, then flip mushrooms over and cook for another 3-4 minutes without stirring. Remove mushrooms from the pot and set aside.

Step 3: In the same pot, add the remaining 2 tablespoons of butter, onions, celery, carrots, and garlic. Stir to combine and sauté, stirring occasionally, for 4-5 minutes or until vegetables have softened.

Step 4: Sprinkle the flour over the vegetables and stir well to combine.

Step 5: Gradually stir in the half-and-half, chicken broth, dried thyme, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and cook for 2-3 minutes.

Step 6: Add the gnocchi and chopped spinach to the pot. Stir until well combined and continue cooking on medium-low heat, stirring often, for 4-5 minutes until the gnocchi are tender.

Step 7: Return the sautéed mushrooms to the pot. Continue cooking and stirring frequently for another 4-5 minutes to blend the flavors.

Step 8: Optionally, garnish with chopped parsley before serving.

Tips & Variations

For a vegetarian version, substitute the chicken broth with vegetable broth.

Add a pinch of nutmeg to enhance the creamy flavor.

Use fresh thyme instead of dried for a brighter herb taste.

If you prefer a thinner soup, add more broth or half-and-half to reach desired consistency.

For extra richness, stir in a handful of grated Parmesan cheese just before serving.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the gnocchi from sticking or breaking apart. The soup may thicken upon cooling; add a splash of broth or half-and-half while reheating if needed.

FAQs

Can I use frozen gnocchi instead of fresh?

Yes, frozen gnocchi works well in this recipe. Add them directly to the soup without thawing, and cook a little longer until they float and are tender.

Is it possible to make this soup dairy-free?

To make a dairy-free version, replace the half-and-half with full-fat coconut milk or a dairy-free creamer, and use olive oil instead of butter for sautéing.