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Roasted Mushroom Gnocchi Soup

A roasted mushroom soup featuring gnocchi and fresh kale
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Lunch, Soup
Cuisine: American, Italian
Keyword: Cream of mushroom, Gnocchi, Kale, Mushrooms, soup
Servings: 4 people

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