Creamy Pesto Gnocchi Soup with Zucchini and Peas
Equipment
- Large Dutch oven or soup pot This is your main tool. A heavy-bottomed pot distributes heat evenly and prevents scorching the garlic or gnocchi.
- Sharp chef’s knife For chopping onions, garlic, and zucchini smoothly.
- Cutting board Preferably wooden or plastic, with enough space to prep everything in one go.
- Wooden spoon or silicone spatula For sautéing and stirring without scratching your cookware.
- Measuring cups and spoons Accuracy matters, especially for balancing the pesto and cream.
- Ladle A deep ladle makes serving the gnocchi and broth easy and mess-free.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 4 cups vegetable broth or use chicken broth for a non-vegan version
- 1 cup full-fat coconut milk or heavy cream for extra creaminess
- ½ cup prepared basil pesto homemade or store-bought
- Salt and pepper to taste
- Pinch of red pepper flakes optional, for heat
Vegetables & Gnocchi
- 2 small zucchini diced into half moons
- 1 cup frozen peas no need to thaw
- 1 pound potato gnocchi shelf-stable, refrigerated, or homemade
- Juice of ½ lemon to brighten at the end
- 2 tablespoons fresh parsley or basil chopped (optional garnish)
Instructions
Sauté the Aromatics
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Add the Broth and Zucchini
- Pour in the vegetable broth and bring to a gentle boil. Add the zucchini and let it simmer for about 5-7 minutes, until slightly tender but not mushy.
Stir in Pesto and Cream
- Lower the heat to medium-low. Stir in the basil pesto and coconut milk (or cream), mixing well to combine. The soup will turn a beautiful light green. Add salt, pepper, and a pinch of red pepper flakes if using. Let this simmer gently for 3-4 minutes.
Add Gnocchi and Peas
- Toss in the potato gnocchi and frozen peas. Stir and let the soup simmer for another 4-5 minutes, until the gnocchi floats and the peas are warmed through. Gnocchi cooks fast, so keep an eye on it—they’re done when they float to the surface like little dumplings.
Finish and Serve
- Turn off the heat. Add a squeeze of lemon juice to brighten the soup and stir in fresh parsley or basil if desired. Taste and adjust seasoning as needed. Ladle into bowls and serve immediately with crusty bread or a simple green salad.