Instant Pot Creamy Tomato Gnocchi Soup
Sep 05, 2019, Updated Mar 18, 2021
Creamy Tomato Gnocchi Soup made in the Instant Pot! This vegetable one-pot soup makes a comforting and quick meal!
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Creamy Tomato Gnocchi Soup made in the Instant Pot.
This comforting soup will be the perfect meal for the cold days ahead!
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Hard to believe but summer is almost over. The days are getting shorter and there’s most definitely a nip in the air.
While I always find it hard to say goodbye to summer, I also can’t deny that fall is my favorite season!
The beautiful fall colors, all warm drinks and soups makes it my absolute favorite time of the year.
As the weather gets colder, I make a lot of soups in my kitchen and I almost always use my instant pot for making them.
This creamy tomato gnocchi soup is a one-pot comforting soup which is so easy to make in the IP!
I can pretty much have this throughout the year!
This Creamy Tomato Gnocchi Soup
✓ is all made in one-pot
✓ gets done in 30 minutes!
✓ great meal for the entire family
✓ super comforting on cold days
Do you guys like gnocchi? I personally love it, especially tossed with pesto, now that’s my favorite.
There are all kinds of gnocchi available in the market these days. The traditional one is of course potato gnocchi but you can even find cauliflower gnocchi at grocery stores now!
Anyway, for this recipe I have used traditional potato gnocchi and the one that is shelf stable and found in the pasta aisle at the stores.
There’s also frozen gnocchi but I haven’t tested this recipe with the frozen one. So do use shelf stable potato gnocchi for this recipe.
Here’s the one that I used!
This gnocchi soup is creamy with the addition of heavy cream and a bit of cream cheese.
If you don’t want to add cream cheese, you can totally skip it.
I also add lot of basil and Italian seasoning to flavor it up. Again, you can adjust these ingredients to taste.
This is one of those meals which you can quickly put together in your Instant Pot on busy days.
Gnocchi cooks very fast so I did cook this soup for 1 minute on high pressure with quick release. I didn’t want it to turn all gummy.
It actually retained it’s texture pretty well. The pot does take time to come to pressure since there’s a lot of liquid and that’s more than enough to cook the gnocchi.
So, don’t cook for more than 1 minute.
Can you make this gnocchi soup dairy-free? Yes you could. I would skip the cream cheese and add maybe cashew cream or coconut milk in place of heavy cream. Let me know if you guys make it dairy-free and how that turns out.
If you don’t have an Instant Pot, don’t worry. You can make this soup on stove-top as well. I have included the instructions for stove-top in the recipe card below.
This soup gets super thick as it cools down. Of course it’s not thin to begin with but leftovers will get really thick.
You will need to add some water while re-heating the soup.
Here are the products used in the recipe!
Method
1- Press the sauté button on the Instant Pot. Then press the adjust button to set saute to “less”. Once it displays hot, add the olive oil.
Then add the onion, garlic and saute for 5 to 6 minutes until onion is soft and translucent.
2- Add 2 cups of vegetable broth and de-glaze the pot making sure there are no burnt bits stuck at the bottom.
3- And 2 cans of diced tomatoes. I use fire roasted tomatoes.
4- Then add the fresh basil, salt, pepper and Italian seasoning.
5- Add in the potato gnocchi. Don’t stir but press slightly so that gnocchi is under water.
6- Close the lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in sealing position. Quick release the pressure.
7- Open the pot and press the saute button again (press adjust to bring saute to normal). Add the remaining 1 cup vegetable broth and then the cream cheese (if using) and heavy cream.
8- Stir and let the soup simmer for 2 minutes. The cream cheese would also melt by then. You can add extra stock here if you want to thin out the soup further.
Transfer soup to serving bowls. Garnish with more basil and serve.
More Instant Pot Soups
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Instant Pot Creamy Tomato Gnocchi Soup
Ingredients
- 1.5 tablespoons olive oil 22 ml
- 1 medium yellow onion chopped
- 5-6 large garlic cloves chopped
- 3 cups vegetable broth divided
- 2 x 14.5 oz can diced tomatoes I used fire roasted
- 1/3 cup chopped Italian basil
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 3/4 teaspoon Italian seasoning
- 16 oz potato gnocchi, shelf stable the one that you find in pasta aisle in grocery store
- 1 oz cream cheese optional
- 1/2 cup heavy cream
Instructions
- Press the saute button on the Instant Pot. Then press the adjust button to set saute to "less". Once it displays hot, add the olive oil.
- Then add the onion, garlic and saute for 5 to 6 minutes until onion is soft and translucent.
- Add 2 cups of vegetable broth and de-glaze the pot making sure there are no burnt bits stuck at the bottom. Then add 2 cans of diced tomatoes. I use fire roasted tomatoes.
- Then add the fresh basil, salt, pepper and Italian seasoning.
- Add in the potato gnocchi. Don't stir but press slightly so that gnocchi is under water.
- Close the lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in sealing position. Quick release the pressure.
- Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the remaining 1 cup vegetable broth and then the cream cheese (if using) and heavy cream.
- Stir and let the soup simmer for 2 minutes. The cream cheese would also melt by then. You can add extra stock here if you want to thin out the soup further.
- Transfer soup to serving bowls. Garnish with more basil and serve.
Stove-top Instructions
- Heat a heavy bottom pan on medium heat. Once hot, add the olive oil and then add the onion and garlic. Saute for 5 to 6 minutes until onion is soft. Then add the vegetable stock (add all 3 cups) and cans of diced tomatoes.
- Add the basil, salt, pepper, Italian seasoning and stir. Cover the pot with a lid and let it simmer for 10 to 15 minutes.
- Add the cream cheese (if using), heavy cream and gnocchi. Stir and let the soup simmer for 5 minutes (uncovered). Adjust consistency of soup at this point by adding more vegetable stock if needed. Serve with more basil.
Video
Notes
- To make this recipe dairy-free, omit the cream cheese and use coconut milk in place of heavy cream. You can also use cashew cream.
- This soup thickens as it cools. Add water while re-heating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious! Used cashew ‘heavy cream’ (3/4 cup cashews soaked in boiling water for 10 mins, strained, mixed with 1/4 cup water in a blender and blended until smooth) to keep it vegan, and also poured most of the soup [except the gnocchi] into a blender after cooking and blended it with the cashew mixture until creamy. In the future, I’d probably make the soup in the instant pot, blend it, and then cook the gnocchi separately (super fast to make) and add it to the blended soup afterwards 🙂 Creamy, delicious, flavourful, yum! Thank you! P.S. The roasted diced tomatoes were an amazing idea
glad to hear Tessa, thanks for trying!
Can I use frozen cauliflower gnocchi from Trader Joe’s? Do you think it would still come out ok?
not sure, haven’t tested this recipe with that but worth a try
It says if cooking on the stove top to only use one can of the diced tomatoes. Is that accurate? Why would instant pot require two cans and stove top only one?
sorry I missed the “s”, it is cans and not can, so yeah cans remains same
Added Bocca veggie crumbles and mushrooms also had to sub the can tomatoes for fresh. Mine turned out very soupy so I didn’t add the extra cup of veggie broth but overall awesome recipe!!
This recipe was great and even my kids loved it. I modified by using a 28oz can of crushed tomatoes instead of fire roasted ones
glad to know!