Instant Pot Gnocchi Soup is packed full of fluffy gnocchi, tender vegetables and a creamy broth that will have you returning for seconds. We love this Instant Pot Gnocchi Soup all year long but especially as the leaves start to fall and frost blankets the grass each morning, there is truly nothing quite like this cozy, soul warming soup to give you that food hug we all long for.
- 2 packs of 16 oz Potato Gnocchi
- 3 1/2 cups chopped fresh Spinach
- 2 cups Carrots, diced
- 1 Cup Celery, diced
- 1 large Onion, diced
- 2 tsp dried Thyme
- 2 tsp Italian Seasoning
- 1 tsp Black Pepper
- 2 tsp Salt
- 2 tsp minced Garlic
- 3 Tbsp Butter
- 2 cups Heavy Whipping Cream (half and half if you want it lighter)
- 6 cups Chicken or Vegetable broth
- 2 Bay Leaves
- (optional) a pinch of crushed red pepper for a little extra kick
Start by placing your diced carrots, onions, celery and butter into the Instant Pot and press Saute. While Sautéing add in the minced garlic, dried thyme, black pepper, salt, Italian seasoning and bay leafs. Continue to sauté until the onions are translucent.
Then add in the broth and potato gnocchi; stir and seal. Pressure cook on High for 1 minute followed by a Quick Release.
Carefully remove the lid and add stir in the heavy cream and chopped spinach. Place the Instant Pot back onto Sauté while stirring for 1-2 minutes until the spinach goes limp but not soggy. Remove from heat and enjoy.
We love to serve our Instant Pot Gnocchi Soup next to our Hawaiian Sweet Bread.