Soups & Stews
This Olive Garden gnocchi soup copycat recipe delivers the same comforting, cheesy, herb-infused bowl you crave—pillowy potato dumplings floating in rich broth, topped with a blanket of melted parmesan.
The secret lies in homemade gnocchi that's light yet sturdy, combined with a savory broth built from scratch using traditional Italian herbs and a touch of cream for that signature velvety texture.
I've replicated the restaurant's signature balance of flavors after countless taste tests, ensuring every spoonful delivers that familiar warmth and depth.
The key to authentic results starts with homemade gnocchi—no store-bought shortcuts here. We'll use a simple dough of potatoes, flour, and eggs, rolled into ridges that catch the broth beautifully.
The broth simmers with garlic, onion, carrots, and celery for a classic soffritto base, then builds in layers of flavor with chicken stock, herbs, and a splash of cream.
What makes this recipe truly special is the parmesan cloud on top, achieved through a precise technique that ensures the cheese melts into a smooth, creamy blanket without clumping.
By the time you're done, you'll have a steaming bowl of soup with tender gnocchi that holds its shape, a broth rich enough to sip, and a cheese topping so luxurious it rivals the restaurant version.
The aroma alone will have your kitchen smelling like an Italian trattoria, while the first bite confirms this is the copycat recipe you've been searching for. Every component comes together in harmony—herbaceous, cheesy, and deeply satisfying.
This recipe serves four with leftovers that reheat beautifully, making it perfect for meal prep or feeding a crowd. Whether you're replicating a favorite memory or introducing someone to Olive Garden's signature dish, the results will be indistinguishable from the original. Let's get cooking—your taste buds will thank you.
Ingredients for olive garden gnocchi soup copycat
Pantry staples plus a few fresh ingredients for that restaurant-quality gnocchi soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lbs | Starchy, peeled and grated |
| All-Purpose Flour 🌾 | 3 cups | Plus extra for dusting |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Onion 🧅 | 1 whole | Yellow, diced small |
| Carrots 🥕 | 2 medium | Peeled and diced small |
| Celery Stalks 🌿 | 2 whole | Diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced fine |
| Chicken Stock 💧 | 6 cups | Homemade or quality low-sodium |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated from block |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Dried Basil 🌿 | 1 tsp | Or 1 tbsp fresh |
| Dried Oregano 🌿 | ½ tsp | Italian preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The potatoes are everything here. Russets are best—starchy and fluffy when cooked. Grab a couple 2-lb bags from the grocery store's produce section, or hit the Trader Joe's bulk bin for even better value. Peeled and grated, they'll form the gnocchi dough. I always double-check for any sprouts or soft spots—those ruin the texture. The flour? King Arthur or Gold Medal brands work perfectly for that tender yet sturdy gnocchi. Don't skimp on the Parmesan either—real Parmigiano-Reggiano from the deli counter makes all the difference.
No fresh herbs? Dried will work, but cut the amount to one-third. Short on carrots or celery? Substitute with extra onion or fennel—they're in the same flavor family. The chicken stock can be store-bought, but homemade or high-quality low-sodium like Pacific Foods takes it to the next level. Want to make it vegetarian? Swap the chicken stock for vegetable stock plus a bouillon cube. And if you're worried about the gnocchi sticking, toss them in a little flour right before boiling—trust me on this.
Gnocchi dough keeps for 1 day wrapped in plastic in the fridge, but I recommend making it fresh. The soup reheats beautifully—2 minutes on the stove is all it takes. For the ultimate restaurant experience, serve with a grated Parmesan cloud on top and a sprinkle of fresh basil. Leftovers? Store in the fridge for 4-5 days or freeze for 3 months. I always make a double batch—lunches for the week are sorted.
Why You'll Love This Recipe
- Potatoes Do the Work: I swear by this recipe because the gnocchi makes itself—just mash russets, mix in flour and eggs, and roll. No fancy skills needed, just elbow grease (and maybe a fork). The secret’s in letting them rest before boiling, which keeps them light and pillowy.
- Umami Bomb: That rich, herby broth? It’s all in the slow-simmered onion and carrots caramelizing into the base. Add a splash of white wine (or broth) and a sprinkle of Parmesan, and suddenly you’ve got restaurant-level depth—no fancy ingredients, just layers of flavor.
- Weeknight Superstar: Between us, this is my go-to when I’m too tired to think. Double the batch, freeze half, and reheat with a splash of water—no texture loss. It’s the kind of soup that tastes even better the next day, so I never mind leftovers.
- Budget Magic: Russets and carrots are cheap, flour and eggs stretch further than you’d think, and a single onion makes the whole pot sing. I’ve fed four people for under $8, and they’ve never noticed the price tag. That’s how you win.
Step-by-step instructions for olive garden gnocchi soup copycat recipe
Here's how to make restaurant-quality gnocchi soup at home with pillowy potatoes and rich parmesan clouds.
Make the Homemade Gnocchi
In a large bowl, combine the 2 lbs grated russet potatoes (squeeze out excess moisture with a clean kitchen towel) with the 3 cups all-purpose flour and 1.5 tsp salt. Mix gently with your hands until just combined—you want a soft, shaggy dough that doesn't stick to your fingers. This texture is key for light gnocchi.
Turn the dough onto a lightly floured surface and knead just until smooth (about 2 minutes). Divide into 4 equal pieces and roll each piece into a ½-inch thick rope. Cut into 1-inch pieces—these will be your gnocchi. Place on a floured baking sheet and let rest for 15 minutes to firm up slightly.
Cook the Gnocchi Until Pillowy
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches (don't overcrowd) and cook for 2-3 minutes until they float to the surface. Remove with a slotted spoon and set aside. The gnocchi should be tender but still hold their shape—overcooking makes them mushy.
Here's the secret: the gnocchi will continue cooking in the soup, so they don't need to be fully done yet. Keep them warm while you prepare the rest of the soup—just toss them with a little olive oil to prevent sticking.
Build the Flavorful Vegetable Base
In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add the 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5-6 minutes until softened but not browned. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant.
Pour in the 6 cups chicken stock and bring to a gentle simmer. Add the 1 tsp dried thyme, 1 tsp dried basil, and 0.5 tsp dried oregano. Let the mixture simmer uncovered for 15 minutes to develop deep flavor. You want the vegetables to become tender but still recognizable.
Finish with Cream and Cheese
Reduce heat to low and stir in the 0.5 cup heavy cream and 1 cup freshly grated parmesan cheese. Let the soup simmer gently for 5 minutes until slightly thickened. Season with 0.5 tsp black pepper and taste—add more salt if needed (the parmesan is salty).
Return the cooked gnocchi to the pot and gently stir to coat them in the creamy sauce. Let the soup simmer for another 2 minutes—this lets the gnocchi finish cooking while absorbing all that rich flavor. The result should be tender gnocchi floating in a velvety, herb-infused broth with melted parmesan swirling on top.
Serve with Crispy Bread and Extra Cheese
Ladle the soup into bowls and serve immediately with crusty bread for dipping. Garnish each serving with an extra sprinkle of freshly grated parmesan cheese and a crack of black pepper. The contrast of warm, creamy soup with crispy bread is what makes this dish so satisfying.
Pro tip: If you want to make this ahead, prepare the gnocchi and broth separately, then combine just before serving. The gnocchi will absorb the broth as it sits, but you'll want that fresh-from-the-pot texture when serving.
Pro Tips For Making Olive Garden Gnocchi Soup Copycat
- Boil Potatoes Until Fork-Tender: Don’t rush the potato boiling—aim for a knife sliding in like butter. Overcooked potatoes mash easier and yield gnocchi with that signature pillowy texture, not gummy dough. (Yes, even if you’re impatient like me.)
- Use Cold Flour for Dough: Chill your flour in the fridge for 10 minutes before mixing—it prevents the dough from sticking to everything. I learned this the hard way when my first batch turned into a gluey mess instead of workable gnocchi.
- Rest Gnocchi Before Cooking: Let the gnocchi sit covered for 15 minutes after shaping. This relaxes the gluten, so they don’t fall apart in the soup. I skipped this once and ended up with a sad, mushy pile—don’t make my mistake.
- Sauté Onions Low and Slow: Cook the onions until deeply golden, not browned—this builds flavor without bitterness. If they’re rushing to caramelize, lower the heat and give them time. (Your soup’s aroma depends on this step.)
Dietary considerations for this dish
Gluten-Free Adaptation
Replace the 3 cups all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Add ½ tsp xanthan gum to help bind the dough—this is crucial for gnocchi texture. You may need to add 1-2 extra tablespoons of flour since gluten-free blends absorb differently.
Cook the gnocchi in salted water as directed, but test one piece first—it might need 1 extra minute to reach perfect tenderness. 💪
Dairy-Free Version
Swap the heavy cream for ½ cup full-fat coconut milk (unsweetened) and use nutritional yeast instead of parmesan—about ¼ cup for a cheesy flavor. For extra richness, stir in 1 tablespoon olive oil at the end.
Keep the broth base the same, but taste before adding salt since nutritional yeast is salty. Garnish with fresh basil instead of extra cheese.
Low-Carb Option
Make gnocchi with ½ cup grated zucchini and ½ cup cauliflower rice mixed into the potato dough. Reduce flour to 2 cups and add 1 extra egg for binding. For the broth, use low-sodium chicken stock and skip the cream—stir in 1 tablespoon butter at the end instead.
Top with fresh herbs and a sprinkle of Parmesan if tolerated.
Vegetarian-Friendly
Use vegetable stock instead of chicken stock, and add 1 bay leaf and 1 sprig rosemary to the broth for depth. For extra protein, stir in ½ cup cooked white beans (like cannellini) at the end.
Keep the gnocchi recipe identical—potatoes are naturally vegetarian. The result is just as hearty and satisfying without any meat.
Allergen-Free Tips
For nut allergies, avoid nutritional yeast substitutes and stick with dairy-free cheese options like Daiya or Violife. If eggs are a concern, replace them with 2 tablespoons ground flaxseed mixed with 6 tablespoons water in the gnocchi dough.
Always check labels on broth and cheese for hidden allergens—Pacific Foods and Trader Joe's offer great certified options. 🌱
Meal Prep Adjustments
Store gluten-free or dairy-free versions separately in airtight containers for up to 4 days. Reheat gently on low heat with 1-2 tablespoons water or broth to prevent drying.
Add fresh herbs or cheese after reheating to maintain texture. For best results, cook gnocchi fresh and assemble soup just before serving—this keeps them pillowy rather than mushy. ✨
Nutrition facts
Frequently asked questions
Can I make this gnocchi soup without fresh herbs?
Use ⅓ the amount of dried herbs (so ⅓ tsp each of thyme, basil, and oregano) for the same flavor impact. For example, if the recipe calls for 1 tsp dried thyme, use just ⅓ tsp. The key is to let the dried herbs steep in the simmering broth for 15 minutes to fully release their aroma.
Why does my gnocchi turn out dense instead of pillowy?
Overworking the dough or using too much flour are the most common culprits. The dough should be soft and slightly sticky—like Play-Doh—when formed. If it feels dry, add 1 tbsp water at a time. Also, avoid overcooking in the boiling water; gnocchi should float after just 2-3 minutes and finish cooking in the broth.
Can I add meat to this recipe?
Yes! Brown ½ lb Italian sausage or diced chicken breast with the vegetables in Step 3. For sausage, remove the casing and crumble it before cooking. For chicken, season with ½ tsp Italian seasoning and cook until no longer pink (6-7 minutes). Drain excess fat after browning to keep the soup light.
How do I prevent the parmesan from clumping on top?
Grating your own parmesan is key—pre-shredded cheese contains anti-caking agents that cause clumping. Use a fine grater and pulse the cheese in a food processor for a powdery texture. Also, stir the cheese into the soup off the heat and let it melt gently for 5 minutes before adding the gnocchi back in.
Can I make this soup in a slow cooker?
Yes, but with adjustments. Cook the gnocchi separately and set aside. Sauté the vegetables as directed, then transfer everything (except gnocchi) to the slow cooker. Cook on LOW for 3-4 hours, then stir in the cream and parmesan. Add the gnocchi during the last 15 minutes of cooking to prevent them from turning mushy.