Creamy Kale and Gnocchi Soup


This recipe for gnocchi soup is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Heather Kessler. For the creamy part, she uses Almond Plus Protein Almond Milk from So Delicious.

Creamy Kale and Gnocchi Soup

Fast and Fresh Dairy Free Time Trials Recipe Contest

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Creamy Kale and Gnocchi Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose your broth wisely.

For gluten-free and dairy-free gnocchi soup, believe it or not, there are a few brands of gluten-free gnocchi! At last check, it looked like La Veneziane, Conte, and DeLallo are dairy-free, too, though a couple do contain eggs.

For nut-free and dairy-free gnocchi soup, So Delicious offers Coconut Milk Beverage that can be used in place of the almond milk.

5.0 from 3 reviews
Creamy Kale and Gnocchi Soup
Cook time
Total time
  • 2 tablespoons oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 stalks celery, diced
  • 1 teaspoon salt
  • ½ teaspoon hot pepper flakes
  • 1 clove garlic, minced
  • 48 ounces vegetable stock
  • ⅛ teaspoon nutmeg
  • 2 bay leaves
  • 2 cups So Delicious Dairy Free Unsweetened Almond Plus Protein Almond Milk
  • 4 cups chopped kale
  • 1 17.6-ounce package gnocchi
  • 2 tablespoons parsley, finely chopped
  • Salt and pepper, to taste
  1. Heat oil in a large soup pot over medium high heat. Sauté onion, carrots, celery and salt until the vegetables are soft - about 7 minutes.
  2. While the vegetables are cooking, bring stock to a boil in a separate pan or in the microwave.
  3. Add hot pepper flakes and garlic to the vegetable mixture and cook for 30 seconds.
  4. Add hot stock, nutmeg and bay leaves to the vegetable mixture. Bring to a boil and then reduce to a simmer. Let simmer for 8 minutes.
  5. Add the almond milk and kale, continue to simmer for 5 minutes, stirring frequently.
  6. Add in gnocchi. Cook, stirring occasionally, for 5 minutes.
  7. Remove bay leaves and add parsley. Taste for seasoning and add salt and pepper as desired.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I subbed spinach for the kale because that’s what I had on hand, used the Better Than Bouillion’s No Chicken Base like Steven (above comment) did, added diced Beyond Meat chicken strips for to appease the omnivores in the house. This was absolutely fantastic!! This is the perfect chicken-less soup, no need to look any further. The gnocchi reminded me of dumplings, making this a chicken and dumpling sort of experience. Perfect comfort food, adding this to my regular rotation. Thank you!

  2. I used half a cup of cashews blended in 2 cups of water instead of almond milk and sweet potato gnocchi because I had those things on hand.

    I used Better Than Bouillion’s No Chicken Base instead of vegetable broth because I wanted a “chicken” flavor (truly the best “chicken broth” I’ve ever tasted, better than the real thing even).

    The spices in this are perfection, the taste is divine. It was a very rich and satisfying soup. I especially love the kale because it’s kind of tough in comparison to the soft gnocchi. This is a recipe I will have to remember because I loved it so much.

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