Mushroom Gnocchi Soup

Budget Recipes

Make a batch of simple, dumpling-like gnocchi pasta. This recipe for gnocchi is made with Parmesan and potato and makes a double-batch. Serve some in this savory soup, and use the rest as a pasta dish along with your favorite sauce.

Gnocchi Soup
  • 1 large russet potato, peeled and cubed
  • 1 egg + 1 egg yolk, beaten
  • ½ cup Parmesan cheese, grated + more for garnish
  • 1 cup flour + more for dusting
  • 1 tsp garlic salt
  • ½ tsp nutmeg
  • 12 crimini mushrooms, sliced
  • 2 Tbsp butter
  • ½ onion, diced
  • 2 Tbsp flour
  • 3 cloves garlic, minced
  • 1 Tbsp oregano
  • 4 cups chicken or vegetable broth

Gnocchi Instructions:

Boil potato under tender; drain. Place in food processor and pulse just until mashed. Transfer to a bowl and add eggs, Parmesan, flour, salt and nutmeg. Gently mix to for a soft dough. Divide into 4 pieces and roll out into a 24” long rope. Press the tines of a fork gently down the length of the rope, to create ridges on one side. Cut rope into 1” pieces and place on a baking sheet. When completed, sprinkle gnocchi with flour. Bring a pot of water to boil. Cook about ¼ of the gnocchi at a time, until the bath has all floated to the surface. Remove with a slotted spoon and place in a colander to drain.

Soup Instructions:

Sauté onion and mushrooms until tender. Add garlic, oregano and cook 1 minute. Sprinkle with flour and stir to coat. Cook another minute, then add broth and bring to a simmer. Add gnocchi and heat gently. Serve with additional grated Parmesan.