Creamy Gnocchi Soup with Rosemary Bacon

There’s something about a warm bowl of soup that brings comfort and joy, especially when it’s rich, creamy, and packed with flavor. Creamy gnocchi soup with rosemary bacon is a delightful dish that combines soft, pillowy gnocchi with a luscious cream base and the aromatic touch of rosemary-infused bacon. Whether you’re looking for a cozy meal on a chilly night or an impressive dish to serve guests, this recipe is sure to satisfy.

What is Creamy Gnocchi Soup with Rosemary Bacon?

Creamy gnocchi soup with rosemary bacon is a hearty soup featuring gnocchi, which are small Italian dumplings made from potatoes. The soup is enriched with cream and flavored with crispy bacon and fresh rosemary, creating a dish that is both comforting and sophisticated.

The Appeal of This Dish

This soup is beloved for its combination of textures and flavors. The gnocchi are soft and tender, the cream base is rich and velvety, and the rosemary bacon adds a crispy, savory touch that elevates the entire dish. It’s perfect for a family dinner, a special occasion, or anytime you want to indulge in something truly delicious.

Preparation Steps

Prepping the Ingredients

1. Chop the bacon into small pieces.
2. Finely chop the onion and garlic.
3. If using, dice the carrots and celery.
4. Finely chop the fresh rosemary.
5. Chop the spinach and set aside.

Prepping the Bacon

1. Heat a large soup pot over medium heat.
2. Add the chopped bacon and cook until crispy.
3. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the pot.

Cooking Instructions

Making the Soup Base

1. In the same pot with the bacon fat, add the chopped onion, and cook until softened.
2. Add the garlic, rosemary, carrots, and celery, and cook for another 2-3 minutes.
3. Pour in the broth and bring to a simmer.

Cooking the Gnocchi

1. Once the broth is simmering, add the gnocchi.
2. Cook until the gnocchi float to the top, about 3-4 minutes.
3. Reduce the heat and stir in the heavy cream.

Adding the Bacon and Finishing Touches

1. Add the cooked bacon back to the pot.
2. Stir in the chopped spinach until wilted.
3. Season with salt and pepper to taste.
4. If desired, add grated Parmesan cheese for extra richness.

Tips for the Best Gnocchi Soup

Achieving the Perfect Creaminess

• Use heavy cream for a rich, velvety texture.
• For a lighter version, you can use half-and-half or milk, but the soup will be less creamy.

Flavor Enhancements

• Add a splash of white wine to deglaze the pot after cooking the vegetables.
• A pinch of red pepper flakes can add a nice kick if you like a bit of heat.

Variations and Substitutions

Vegetarian Options

• Skip the bacon and use a tablespoon of olive oil or butter to cook the vegetables.
• Use vegetable broth instead of chicken broth.

Vegan Options

• Substitute heavy cream with coconut milk or a plant-based cream.
• Use vegan bacon or smoked tofu for a similar smoky flavor.

Gluten-Free Options

• Ensure the gnocchi is gluten-free, as traditional gnocchi may contain wheat.

Serving Suggestions

Best Pairings

• Serve with a crusty bread or garlic bread.
• Pair with a simple side salad for a complete meal.

Meal Ideas

• This soup makes a great starter for an Italian-themed dinner.
• Serve as a main course with a side of roasted vegetables.

Nutritional Information

Caloric Breakdown

• Each serving of creamy gnocchi soup with rosemary bacon has approximately 400-450 calories.
• Includes carbohydrates from the gnocchi, protein from the bacon, and fats from the cream.

Nutrient Highlights

• Rich in vitamins A and C from the vegetables.
• Good source of calcium from the cream and cheese.

Common Mistakes to Avoid

Overcooking the Gnocchi

• Gnocchi cooks quickly, so keep an eye on them and remove from heat as soon as they float to the top.

Over-salting the Soup

• Remember that bacon and broth can be salty, so taste before adding additional salt.

Storing and Reheating

How to Store Leftovers

• Store in an airtight container in the refrigerator for up to 3 days.
• Freeze in individual portions for up to 1 month.

Best Reheating Methods

• Reheat in a pot over medium heat until warmed through.
• Use the microwave for individual servings, stirring occasionally.

Frequently Asked Questions

Can I Make Gnocchi Soup Ahead of Time?

Yes, you can make the soup base ahead of time and add the gnocchi and spinach when reheating to keep them fresh.

What Type of Gnocchi is Best?

Potato gnocchi is the traditional choice, but you can use other varieties like cauliflower gnocchi for a lower-carb option.

How Do I Thicken the Soup?

If you prefer a thicker soup, you can mix a tablespoon of cornstarch with cold water and stir it into the soup before adding the cream.

Can I Freeze Gnocchi Soup?

Yes, but it’s best to freeze the soup base without the gnocchi and spinach. Add them when reheating to keep the texture fresh.

Are There Healthier Alternatives?

You can make the soup healthier by using low-fat milk instead of cream, and adding more vegetables.

Conclusion

Creamy gnocchi soup with rosemary bacon is a delightful and comforting dish that’s perfect for any occasion. With its rich flavors, creamy texture, and hearty ingredients, it’s sure to become a favorite in your household. Give this recipe a try and enjoy the warmth and satisfaction it brings.

FAQs

1. Can I use store-bought gnocchi?
   • Yes, store-bought gnocchi works perfectly for this recipe and saves time.
2. What can I use instead of bacon?
   • You can use pancetta, prosciutto, or even omit the meat for a vegetarian version.
3. Is there a dairy-free option?
   • Yes, you can use coconut milk or another plant-based cream substitute.
4. How can I make the soup spicier?
   • Add red pepper flakes or a splash of hot sauce to the soup for extra heat.
5. Can I add other herbs besides rosemary?
   • Absolutely! Thyme, sage, or basil can also complement the flavors nicely.
     Yield: 6

     Creamy Gnocchi Soup with Rosemary Bacon

     

     Print

     There's something about a warm bowl of soup that brings comfort and joy, especially when it's rich, creamy, and packed with flavor. Creamy gnocchi soup with rosemary bacon is a delightful dish that combines soft, pillowy gnocchi with a luscious cream base and the aromatic touch of rosemary-infused bacon. Whether you're looking for a cozy meal on a chilly night or an impressive dish to serve guests, this recipe is sure to satisfy.

     Prep Time 15 minutes

     Cook Time 25 minutes

     Ingredients

     • 4 slices thick cut bacon, chopped
     • 1 tablespoon fresh chopped rosemary
     • 2 tablespoons extra virgin olive oil
     • 1 yellow onion, chopped
     • 6 carrots, chopped
     • 4 celery stalks, chopped
     • 2-4 cloves garlic, minced or grated
     • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
     • 1 tablespoon dried basil (or 1 teaspoon dried)
     • 1-2 teaspoons fennel seeds use to your taste
     • 1 pinch crushed red pepper flakes
     • kosher salt and black pepper
     • 2 tablespoons salted butter
     • 2 tablespoons all-purpose flour
     • 4-6 cups low sodium vegetable broth
     • 4-6 cups roughly chopped kale
     • 1 1/2 cups canned coconut milk, heavy cream, or whole milk
     • 1/2 cup grated parmesan or asiago cheese, plus more for serving
     • 1 pound fresh potato gnocchi

     Instructions

     STOVE-TOP

     1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

     2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.

     3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.

     4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.

     SLOW COOKER

     1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

     2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.

     4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.

     5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm

     INSTANT POT

     1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

     2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.

     3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes.

     4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.