Creamy Gnocchi Soup with Bacon and Herbs
A rich and filling gnocchi soup with bacon, vegetables, fresh herbs, and cream. Comforting and creamy, it’s an ideal winter dish with a gentle Italian touch.
Ingredients
- 1 large onion finely chopped
- 5-6 slices of bacon cut into thin strips
- 3 cloves of garlic finely chopped
- 5 carrots sliced
- 100 ml white wine
- 1 l vegetable stock
- 3-4 celery stalks cut into thick pieces
- 2 tbsp thyme finely chopped
- 1 tbsp rosemary finely chopped
- ¼ cup basil leaves finely chopped
- 1 pinch of crushed red pepper
- 2 tbsp all-purpose flour
- 500 g gnocchi
- 200 ml cream
- salt
- Freshly ground black pepper to taste
- extra virgin olive oil
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the onion and bacon for 1–2 minutes, until the onion softens and the bacon releases its fat.
- Add the garlic and carrots and cook for another minute, stirring frequently. Deglaze with the white wine and allow it to reduce until the alcohol evaporates.
- Pour in the vegetable stock, then add the celery, thyme, rosemary, crushed red pepper, salt, and pepper. Simmer over medium-low heat until the vegetables are tender.
- Stir in the chopped basil and cream, and cook for 2 more minutes.
- In a small bowl, whisk the flour with a little cold water to form a smooth slurry. Add it gradually to the soup, stirring constantly to slightly thicken the broth.
- Add the gnocchi and simmer gently until they are cooked through, according to the package instructions. Avoid boiling.
- Remove from the heat and serve the soup hot.
Notes
Chef's Tip: After adding the gnocchi, avoid overboiling the soup to prevent them from falling apart.
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