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Creamy Vegan Gnocchi Soup with Oat Milk

Name: Creamy Vegan Gnocchi Soup with Oat Milk
Prep time: 50 min
Cook time: 80 min
Total time: 130 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 tsp Fine table salt; 6 cups Vegetable broth; 2 cups Unsweetened oat milk; 1 medium Yellow onion; 2 medium Carrots; 3 stalks Celery; 5 oz Baby spinach; 3 cloves Garlic; 2 Tbsp Olive oil; 4 sprigs Fresh thyme; 1/2 tsp Ground black pepper

Choose plain, unsweetened oat milk for savory cooking. Even a lightly sweetened carton can change the balance of a vegetable soup.

type: Potato · Eggless · Vegan · Soup
sauce: Broth · Vegetables · Spinach

Time and servings

Prep: 50 min
Cook: 80 min
Total: 130 min
Servings: 4

Nutrition per serving

Calories: about 410
Protein: 10 g
Fat: 9 g
Carbs: 75 g

Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with 1/2 tsp3 g of the salt and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Sweat the soup vegetables
Finely dice the onion, carrots, and celery. Heat the olive oil in a soup pot and cook the vegetables until the onion is translucent; thinly slice the garlic and add it for the final minute.
Simmer the broth
Add the vegetable broth, thyme, and black pepper. Maintain a gentle simmer until the carrots and celery are tender, 12 to 15 minutes, then remove the thyme stems.
Add the oat milk gently
Lower the heat and stir in the oat milk. Warm until steaming without letting the soup boil hard.
Cook the gnocchi in the soup
Bring the nearly finished soup to a gentle simmer, slide the shaped gnocchi directly into the pot, and stir once. Cook just until the gnocchi float, then remove the pot from direct heat.
Wilt the spinach
Fold in the spinach a handful at a time and let the residual heat wilt it. Add up to 1/2 tspup to 3 g of the salt only if needed and serve without boiling again.