It’s definitely fall here in Virginia. We’ve had two real freezes so it’s time for comfort food! And for me, comfort food definitely means soup. I’ve been making a variation of this Chicken and Gnocci Soup for a while now, and it is so damn delicious! Given how much I’ve taken on recently though, I thought maybe it was time to try it as a slow cooker recipe. I subbed in evaporated milk for the half-and-half, and I think this turned out just as good as usual!
As I’m sure I’ve mentioned before, since different batches and brands of vegetable broth can differ so much, it’s important to match the broth to the recipe. For this recipe, I highly recommend No Chicken broth from Imagine Organic. It’s lighter in color and in flavor, so it won’t overpower the other flavors.
Cream Slow-Cooker Gnocchi Soup
- Olive oil
- 1/2 onion, diced
- 3 garlic cloves, minced
- Handful of julienne carrots
- One rib of celery, chopped
- Two handfuls of spinach, chopped
- Tablespoon fresh thyme
- 4 cups vegetable broth (I used No Chicken broth from Imagine Organic)
- 2 cups evaporated milk
- 1 16-oz package gnocchi
Saute the onion, garlic, celery, and carrots in the olive oil. If you have a regular slow cooker, then you’ll do this in a small saucepan. But I have the glory that is the Cuisinart Multicooker, so I don’t have two pans to wash!
Either dump this in the slow-cooker, or switch your multicooker to slow-cook mode. Now dump everything else in! Give it a quick stir.
Cook for 4 hours on low heat.
I forgot to take a picture of a pretty bowl of this, because I ate it all!
I mean, not at one sitting or anything. This isn’t a binging confessional.
