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Creamy Gnocchi Soup with Rosemary Bacon Recipe
Ben Carraoli

Creamy Gnocchi Soup with Rosemary Bacon

The first time I made Creamy Gnocchi Soup with Rosemary Bacon, I immediately knew it would become a staple in my home. Each spoonful felt like a comforting hug, with soft potato gnocchi swimming in a luscious broth and the irresistible crunch of rosemary bacon as the finishing touch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • 4 slices thick-cut bacon chopped: Crisps up beautifully and infuses the soup with smoky, savory flavors.
  • 1 tbsp fresh rosemary chopped: Adds earthiness and a fragrant touch to the crispy bacon.
  • 2 tbsp olive oil: Helps sauté the vegetables and brings richness to the dish.
  • 1 yellow onion chopped: Forms the flavor base of the soup.
  • 6 carrots chopped: Provides a subtle sweetness to balance the savory broth.
  • 4 celery stalks chopped: Adds crunch and enhances the base flavors.
  • 2-4 cloves garlic minced: Packs a punch of aromatic goodness.
  • 2 tbsp fresh thyme leaves: Brings depth to the broth with a hint of herbal freshness.
  • 1 tbsp dried basil: Adds to the Italian-inspired herbaceous flavor.
  • 2 tsp fennel seeds: Their subtle licorice taste gives the soup a gourmet edge.
  • 1 pinch crushed red pepper flakes: For the tiniest kick of heat.
  • Salt and pepper to taste: Enhances all the flavors in the soup.
  • 2 tbsp salted butter: Helps create the creamy roux.
  • 2 tbsp all-purpose flour: Thickens the base for a luscious texture.
  • 4-6 cups low-sodium vegetable broth: Forms the warm and hearty base of the soup.
  • 4-6 cups kale roughly chopped: Adds a vibrant pop of color and nutrients.
  • 1½ cups coconut milk heavy cream, or whole milk: Gives the soup its creamy, indulgent finish.
  • ½ cup grated Parmesan or Asiago cheese: Melts into the base adding a rich, cheesy layer of flavor.
  • 1 lb potato gnocchi: The star of the soup! Soft pillowy dumplings that soak up all the flavors beautifully.

Method
 

  1. Begin by heating a large Dutch oven over medium heat. Add the chopped bacon and cook slowly, allowing the fat to render out and the pieces to turn golden and crisp. Toss in the fresh rosemary during the last minute for a fragrant touch. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot for extra flavor.
  2. Add olive oil to the bacon drippings and reduce the heat slightly. Sauté the onion, carrots, and celery for about 5 minutes until they start to soften and become aromatic. Stir in the garlic, thyme, basil, fennel seeds, red pepper flakes, salt, and pepper, cooking for another minute to toast the spices and enhance their flavor.
  3. Sprinkle in the butter and flour, stirring continuously to form a smooth roux. Slowly pour in the vegetable broth, stirring well to avoid lumps. Bring the mixture to a gentle simmer and cook for 10-15 minutes to develop that rich, savory base.
  4. Add the kale to the simmering soup, followed by the milk or cream. Stir in the grated cheese until melted and velvety. Finally, drop in the gnocchi and cook for another 5-7 minutes until they are soft and fluffy.
  5. Ladle the soup into bowls, topping each serving with the crispy bacon and extra Parmesan if desired. Add a side of crusty bread, and you’re ready to dig into pure comfort!