For me, there’s just something about gnocchi that I can’t resist. I love how soft and sort of squishy it is and how it tends to just melt in your mouth. I first tried it when I was studying abroad in Germany and have had a bit of a love affair with it ever since. Since gnocchi is so filling, it always seems like the perfect cold-weather food to me so I decided to make a soup with it. For my soup, I decided to combine gnocchi and sweet potatoes. I was lucky to have some sweet potatoes in the house because our normal grocery store doesn’t carry them. Its not that they’re hard to find over here in Switzerland, its more that sweet potatoes are just not such a big part of the diet, especially compared to the US!
This gnocchi and sweet potato soup is a wonderfully hearty meal and perfect for a cold winter day and I really like how the nutty flavor of the sweet potatoes and mushrooms complement the gnocchi. My husband and I both really liked how this soup came out. I added some chicken breast to mine because my husband likes to have meat in his dinner, but its still quite delicious and filling without the chicken and would work really well as a vegetarian meal. This soup also reheats pretty well in the microwave, but it does get pretty thick and solid in the refrigerator so you have to be careful to reheat it thoroughly.
- 1.5 lbs (24 oz) gnocchi
- 2 small sweet potatoes (about 12 oz)
- 3 tbsp flour
- 3 tbsp butter
- 2 cups (16 oz) chicken or vegetable stock
- 3/4 cup milk
- 2 chicken breasts, optional
- 1 small onion
- 4 oz frozen spinach or 2 oz fresh spinach
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
- 3 small mushrooms, finely diced
- Peel and dice the potatoes into approximately 1/2 to 1 in cubes then boil for about 10 minutes to cook.
- Meanwhile, cut the chicken into cubes and cook in olive oil, salt, and pepper.
- While the potatoes and chicken are cooking, cook the gnocchi.
- Dice the onions and cook them in a large stock pot until they become translucent and begin to brown.
- Measure your milk and stock and have it ready. Once the onions start to brown, melt the butter in the same pan with the onions, but don't let it burn or start to brown! As soon as the butter has melted, add the flour and quickly whisk together. As soon as the butter and flour are combined, add the milk and stock and stir to combine.
- Add the thyme, oregano, garlic powder, salt, and pepper to the pot and stir. At this point, your gnocchi, chicken, and potatoes should be cooked. If they are add them to the pot, if not, its ok for it to simmer on low to medium heat until they are ready.
- While your soup simmers, cook your spinach and mushrooms. If you are using fresh spinach, blanch it by boiling it for about 30 seconds then dousing in an ice bath. If you are using frozen spinach, cook it in a skillet with some olive oil and the mushrooms until it is defrosted.
- Add the cooked mushrooms and spinach to the soup pot.
- Let the soup simmer uncovered on medium heat for at least 10 minutes. You can let it simmer much longer if you want covered on low heat until ready to serve. The soup will thicken more the longer you let it simmer.