creamy mushroom and gnocchi soup recipe

Enjoy gnocchi in a new way – as little dumplings in this rich and savory lightened-up mushroom soup.


  1. Heat 1 tbsp. oil in saucepan set over medium-high heat; cook mushrooms for about 5 minutes or until moisture has evaporated and mushrooms are browned. Transfer to bowl.
  2. Heat remaining oil over medium-high heat; sauté garlic, onion, celery, rosemary and thyme for 3 to 5 minutes or until golden.
  3. Stir in flour and cook for 1 minute. Whisk in vegetable broth, 4 cups water, salt and pepper. Return mushrooms to pan, reserving 1 cup for garnish.
  4. Bring to boil; reduce heat, cover and simmer for 20 minutes. Using immersion blender, purée soup until smooth.
  5. Add gnocchi; simmer for 2 to 3 minutes or until tender and heated through. Stir in cream and heat through for 1 minute.
  6. Stir in reserved mushrooms, chives and lemon juice.


  • If mixed mushrooms are not available, use cremini or brown mushrooms.

Makes 8 servings. Per serving: 160 calories, 6 g fat, 1.5 g saturated fat, 10 mg cholesterol, 480 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g sugars, 6 g protein

A Pasta Fits original recipe.

Back to recipes

Scroll Up