Vegetable Soup with Winter Squash Gnocchi Recipe

Name: Vegetable Soup with Winter Squash Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Simple Squash Puree; 1/2 cup all-purpose flour; 1 large egg, beaten; 3 tablespoons grated Parmesan cheese, plus shavings for garnish; 1/4 teaspoon ground nutmeg; Kosher salt; 1 tablespoon canola oil; 2 leeks, white and tender green parts, finely chopped; 1 small celery rib, finely chopped; 4 cups chicken broth; 1 plum tomatopeeled, seeded and finely diced; 2 tablespoons minced parsley; 1 teaspoon minced sage; Freshly ground pepper

Servings: persons

1 cup Simple Squash Puree
1/2 cup all-purpose flour
1 large egg, beaten
3 tablespoons grated Parmesan cheese, plus shavings for garnish
1/4 teaspoon ground nutmeg
Kosher salt
1 tablespoon canola oil
2 leeks, white and tender green parts, finely chopped
1 small celery rib, finely chopped
4 cups chicken broth
1 plum tomatopeeled, seeded and finely diced
2 tablespoons minced parsley
1 teaspoon minced sage
Freshly ground pepper

1
In a medium bowl, combine the Squash Puree with the flour, egg, Parmesan, nutmeg and 1/4 teaspoon of salt and stir until smooth.
2
Heat the oil in a large saucepan.
3
Add the leeks and celery and cook over moderate heat, stirring occasionally, until the leeks are softened.
4
Add the broth and tomato and bring to a boil.
5
Cut 1/2 inch off the corner of a sturdy plastic bag.
6
Spoon the gnocchi dough into the bag.
7
Gently squeeze the bag, cutting 1/2-inch lengths of dough into the simmering soup.
8
Cook until the gnocchi rise to the surface; stir once and cook for 1 minute more.
9
Add the parsley and sage and season with salt and pepper.
10
Serve the soup with the shaved Parmesan.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Simple Squash Puree, 1/2 cup all-purpose flour, 1 large egg, beaten, 3 tablespoons grated Parmesan cheese, plus shavings for garnish, and more.

Yes, Vegetable Soup with Winter Squash Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Soup with Winter Squash Gnocchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions