Creamy Vegetable & Gnocchi Soup
  • 3 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 1 yellow onion, finely chopped
  • 1 ½ tsp garlic powder
  • ¼ cup all purpose flour
  • 3 cups whole milk or half & half
  • 1 cup shredded carrots
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 4 cups vegetable broth
  • 16 oz gnocchi pasta
  • ¾ cup frozen green peas
  • 2 cups fresh spinach, coarsely chopped
  1. In a large pot over medium heat, melt the butter with the oil. Add in the chopped onions and garlic powder, and cook until the onions are soft and starting to brown, about 10 minutes.
  2. Stir in the flour. Cook for about 5 minutes to cook off the raw flour flavor.
  3. Slowly add the milk, stirring until smooth, and cook for three minutes. Mix in the carrots, thyme, salt, and pepper. Cook over medium-high heat for 5-7 minutes or until thickened.
  4. Stir in the broth, and heat on high to bring soup to a boil. Turn heat down to low to simmer the soup for 15-20 minutes.
  5. Stir in the gnocchi and frozen peas, cooking about 3 minutes, or according to package directions for the pasta.
  6. Stir in the spinach leaves and cook until everything is heated through and the spinach wilts, about 3 or 4 minutes. Taste for salt and pepper.
Recipe by LeMoine Family Kitchen at