Creamy Italian Gnocchi Soup
Ingredients:
1 lb potato gnocchi
4 cups chicken broth
2 cups heavy cream
1 medium onion, chopped
2 garlic cloves, minced
1 large carrot, diced
4 slices bacon, cooked and crumbled
1 tsp fresh thyme leaves
Salt and pepper to taste
2 slices of rustic bread (for toasting)
Olive oil (for drizzling)
Instructions:
In a large pot, heat a bit of olive oil over medium heat. Add onion and garlic and sauté until softened, about 3-4 minutes.
Add the diced carrot and cook for an additional 2-3 minutes.
Pour in the chicken broth and bring it to a simmer. Add the potato gnocchi and cook according to package instructions (usually about 3-4 minutes, until they float).
Stir in the heavy cream and season with salt, pepper, and fresh thyme. Let it simmer for another 5 minutes until the soup thickens slightly.
Meanwhile, toast the slices of bread in a skillet with a drizzle of olive oil until golden brown.
Serve the soup hot, garnished with crispy bacon bits and toasted bread on the side.
Enjoy this comforting, creamy bowl of gnocchi soup!