Mushroom Gnocchi Soup – A Weeknight Warmer

This mushroom gnocchi soup has quietly become one of my most-made recipes. It’s the thing I turn to when I want comfort but don’t want fuss, when I need something that feels like I’ve tried without actually requiring much effort at all.

This mushroom gnocchi soup has become my default when I want something that ‘s somewhere between pasta and a soup, but doesn’t require me to think or indeed cook too hard. It’s thick, almost stew-like by the time the gnocchi have plumped up and released their starch into the broth.

There’s this moment, maybe twenty minutes into making this, where the mushrooms have finally given up their water and started to caramelise, and the smell of garlic and thyme fills the kitchen like a warm fog.

That’s when I know I’ve made the right decision. Even if that decision was born purely from staring into the fridge at a pack of gnocchi that needed using and some mushrooms on their last legs.

The texture is what gets me every time. The gnocchi bob around like little pillows, soft and tender, soaking up all that mushroomy, garlicky goodness.

Here’s What Gets Me Excited About This Mushroom Gnocchi Soup.

The magic happens in the browning of the mushrooms. This is not optional, this is not negotiable! This is where the entire flavour of the soup is built. You need to give them space in the pan, don’t crowd them or they’ll steam instead of sear and you need to leave them alone long enough to actually develop colour.

I used a mix this time, chestnut mushrooms for their bite and earthiness, king oyster mushrooms for their meaty texture, and a handful of mixed exotics because they looked too good to pass up.

The variety is what makes it interesting, different textures, different depths of flavour, all melding together into something properly rich and complex.

Let’s Talk About the Gnocchi

Fresh gnocchi is lovely if you can get it, but honestly the shelf-stable stuff works brilliantly. I always have a pack or two in the cupboard for exactly this sort of situation when I need something comforting but can’t be bothered with actual effort in making it from scratch.

When you drop the gnocchi into the broth, they sink first, then float up as they cook. That’s your sign they’re done. It transforms from a thin broth into something much more substantial, something you eat with a big spoon and crusty bread for mopping up every last bit.

The soup thickens even more as it sits, by the next day it’s almost porridge-thick, so just add a splash of stock or cream when you reheat it. Though honestly, I find it even better the second day once all the flavours have had time to really meld together.

Serving Notes

I serve this in wide, shallow bowls because it’s just more pleasing that way, with a generous grating of parmesan over the top and a drizzle of really good olive oil. Extra thyme scattered over if I’ve got it. Buttered crusty bread on the side is absolutely essential, you need something to chase down every last bit of that creamy, mushroomy broth.

If you’re feeling fancy, try browning some butter in a small pan until it goes nutty and golden, then drizzle that over the soup instead of olive oil. It’s an extra step but it transforms the whole thing into something you’d happily serve at a dinner party.

Want to make it more substantial? Chuck in a handful of spinach at the end, it’ll wilt into the soup and add some green. Or crispy bacon bits if you’re not keeping it vegetarian. Both work beautifully.

The soup keeps for a few days in the fridge, though as I said, it thickens up significantly. Just thin it out with a bit of extra stock when you reheat it. I’ve been making a full pot on Sunday and eating it for lunch throughout the week, each time feeling pretty pleased with myself about having something this comforting ready to go!

If you like this sort of cosy, one-pot situation, you’ll probably love my Sweetcorn & Butter Bean Enchiladas – another keeper for when you want something properly comforting or maybe my Creamy King Prawn Tomato Risotto – another bowl of comfort!

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