If you love cream of mushroom soup then you are going to love this roasted mushroom and gnocchi soup with kale. The base of the soup is very similar to cream of mushroom, but rather than blending the soup into a puree, this recipe leaves the mushrooms sliced and adds fresh kale and gnocchi for a fun spin on a classic.
Gnocchi
For the gnocchi, I made homemade ricotta gnocchi using this recipe from the New York Times. However, any gnocchi will suffice. My favorite premade gnocchi is either the cult classic Cauliflower gnocchi from Trader Joes, or Capello’s gnocchi. Feel free to use whatever you can find in stores and just cook the gnocchi according to thepackage instructions.
Cooking Roasted Mushroom Gnocchi Soup with Kale
I like to sautee my gnocchi and kale in a little bit of garlic before adding them to the soup. The consitency of the gnocchi is delicious with a bit of a browned egde. I also love the flavor of kale when it has been infused with garlic, but this step is completely optional. If you want to skip this step, but still add the kale, then at the end add the kale first and cook for about 4-5 minutes until it wilts. After the kale has wilted, add the gnocchi and then serve immediately.
One more thing to note, this recipe can be made completely dairy free. To do so, simply use olive or avocado oil for cooking the mushrooms, and use coconut milk in place of cream. It is possible that another non-dairy milk could also be used in place of coconut milk. I have not tested any other diary-free milks though.
Roasted Mushroom Gnocchi Soup
Ingredients
- 2 cups Cooked gnocchi
- 16 oz Fresh mushrooms - sliced
- 4 tbsp Butter OR olive oil
- 1 large Shallot - chopped
- 4-5 cloves Garlic - chopped
- 1 tbsp Thyme - chopped
- 1/2 tsp Ground nutmeg
- 1 tsp Garlic salt
- Fresh cracked black pepper to taste
- Sea salt to taste
- 1/3 cup Dry white wine
- 3 cups Chicken broth OR Vegetable broth
- 1/2-1 cup Cream or Coconut Cream
Roasted garlicky kale
- 5-6 leaves Kale - leaves chopped and stem removed (opt.)
- 1 clove Garlic - chopped (opt.)
- 1 tbsp olive oil (opt.)
Instructions
- Start by preparing your gnocchi according to the package instructions or the recipe
- Add the butter or olive oil to a large pot over medium heat
- Add the shallot and sauté for about 4-5 minutes until the shallots have softened
- Add the mushrooms and garlic and cook on medium heat for about 10-12 minutes until the mushrooms have caramelized and released all their liquid
- Add the thyme, nutmeg, garlic salt, and sea salt & black pepper to taste. Allow to sauté for 1 minute
- Add the white wine and cook for about 5 minutes until the boozy smell has cooked out and the liquid is reduced
- Add the broth and bring to a boil for about 5 minutes. Then reduce the heat and let cook for another 5-10 minutes
- Meanwhile, if you are using the kale, heat the additional 1 tablespoon of olive oil over medium-low heat
- Add the garlic, kale, and the gnocchi to pan and sauté until the gnocchi has developed a slight crisp and the kale has wilted, about 5 minutes.
- Add the kale and gnocchi to the soup and stir to incorporate
- Serve with a little drizzle of olive oil on top and some fresh cracked black pepper