Try this Instant pot Gnocchi Soup recipe, or contribute your own.
Suggest a better descriptionInstructions
Press the saute button on the Instant Pot. Once it displays hot, add butter.
Then add the garlic, bay leaf, celery, onion, and saute for 2 minutes until onion is soft and translucent.
Add a tbsp of water and de-glaze the pot making sure there are no burnt bits stuck at the bottom.
Now add carrots, potato gnocchi, salt, black pepper powder, Italian seasoning, vegetable broth, and thyme. DO NOT stir but press slightly so that gnocchi is underwater.
Close the lid. Turn off the IP from saute mode and Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position.
Once cooking time is done, a quick release of the pressure.
Open the pot, take out the bay leaf and thyme. and press the saute button again.
Add chopped spinach and heavy cream.
Stir and let the soup simmer for 2 minutes. You can add extra stock here if you want to thin out the soup further.
Transfer soup to serving bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (9g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3488.2mg | 120 % | |
Potassium 0.7mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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