Ingredients
Scale
To get started, here’s what you’ll need to gather from your pantry and fridge:
- 1 pound steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Parmesan cheese, grated, for serving
Feel free to make this recipe your own. If you prefer a leaner meat, chicken can easily stand in for steak. For a dairy-free version, substitute the heavy cream with coconut milk. Every adaptation is a new story waiting to unfold in your kitchen.
Instructions
Let’s bring this comforting creation to life with these simple steps:
- In a large pot, heat the olive oil over medium-high heat. Add the steak pieces and cook until browned on all sides, about 5-7 minutes. Remove the steak from the pot and set aside.
- In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a simmer.
- Reduce the heat to medium, then add the heavy cream, gnocchi, and thyme. Let the soup simmer for about 10 minutes, until the gnocchi are cooked through and tender.
- Return the steak to the pot and add the chopped spinach. Stir until the spinach is wilted and everything is well combined. Season with salt and pepper to taste.
- Ladle the soup into bowls, top with grated Parmesan cheese, and serve warm.
Remember, cooking is as much about intuition as it is about following instructions. If the soup feels too thick, add a splash more broth. If you like a bit more heat, a pinch of red pepper flakes can do wonders.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International