Creamy Cauliflower Gnocchi Soup
Creamy Cauliflower Gnocchi Soup
- 3 tablespoons butter
- 1 small yellow onion, finely chopped
- 3 carrots, peeled and diced
- 1 celery stalk, chopped
- 4 garlic cloves, finely chopped
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 medium head fresh cauliflower, chopped
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon nutmeg
- 1 cup water, optional
- 12- ounce bag store-bought Gnocchi
- 6- ounce bag fresh baby spinach, de-stemmed
- 1 teaspoon kosher salt, plus more if needed
- ½ teaspoon black pepper, plus more if needed
- 1/3 cup grated fontina, for topping
Add the butter to a large soup pot or Dutch oven over medium heat. Once the butter has melted, add the onion, carrots, and celery. Cook for about 4-5 minutes, stirring occasionally. Add garlic and sauté 20-30 seconds.
Sprinkle the flour and stir for about 2 minutes. Slowly whisk in the chicken broth, stir, then slowly whisk in the milk and stir again until mixture is creamy and combined. Add cauliflower, fresh thyme, and nutmeg. Bring to a simmer and cook for 20 minutes. If the soup is too thick, thin out with water by adding ½ cup at a time until desired consistency is reached.
Add in the prepared gnocchi and spinach. Cook 3-4 minutes until the gnocchi is fork-tender and the spinach has wilted. Season with salt and pepper, and top with grated fontina. Enjoy!
