Soups & Stews
This Olive Garden gnocchi soup copycat recipe brings the restaurant’s velvety, cheesy goodness straight to your kitchen—one comforting bite at a time. The secret lies in perfectly cooked potato dumplings that soak up the rich, herby broth while maintaining their tender texture.
After years of testing variations, this copycat recipe nails the balance of flavors and textures that make it a crowd-pleaser.
What sets this recipe apart is the foolproof method for making gnocchi from scratch using only potatoes and flour, resulting in light, pillowy dumplings that melt in your mouth.
The broth simmers with aromatic garlic, onions, and herbs, while a blend of cheeses creates that signature creamy finish. I've simplified the process without sacrificing authenticity—no special equipment required.
The result is a steaming bowl of restaurant-quality gnocchi soup with perfectly cooked dumplings floating in a velvety broth, topped with melted cheese and fresh parsley. Each bite delivers the perfect combination of cheesy richness, herby depth, and tender potato texture.
This is comfort food at its finest, ready in under an hour.
Whether you're serving a family dinner or meal prepping for the week, this recipe delivers consistent results every time. The dumplings stay tender when reheated, and the broth only gets better as flavors meld. Here's how to recreate Olive Garden's famous gnocchi soup at home with professional precision.
Ingredients for olive garden gnocchi soup copycat
Potatoes, broth, and cheese—simple ingredients that transform into restaurant-style comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Unpeeled, starchy variety preferred |
| All-Purpose Flour 🌾 | 2 cups | Plus 2 tbsp for dusting |
| Large Eggs 🥚 | 1 whole | Room temperature for mixing |
| Chicken Broth 🍲 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Onions 🧅 | 1 medium | Yellow or white, diced |
| Carrots 🥕 | 2 medium | Peeled, chopped into sticks |
| Celery Stalks 🥬 | 2 whole | Diced, fresh preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Dried Parsley 🌿 | 1 tbsp | Or 2 tbsp fresh chopped |
| Dried Basil 🌿 | 1 tsp | Or 1 tbsp fresh chopped |
| Dried Oregano 🍃 | ½ tsp | Italian variety preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Sea Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Shredded Parmesan Cheese 🧀 | 1 cup | Freshly grated preferred |
Russet potatoes are non-negotiable here—their high starch content creates those signature pillowy dumplings. Organic potatoes from Whole Foods or your local market work best, but any russet will do. For the flour, King Arthur or Gold Medal brands are ideal—they provide the right texture without grittiness. The egg should be at room temperature when mixed, so take it out 15 minutes before starting. If you're short on time, a pre-shredded Parmesan works, but freshly grated from a block adds that authentic depth of flavor that makes this recipe shine.
No fresh herbs? Dried will work at one-third the amount, but the flavor won't be quite the same. For the broth, Swanson or Pacific Foods low-sodium options are my go-to, but homemade is even better. If you're using celery, Trader Joe's pre-chopped celery mix is a time-saver, though fresh always tastes superior. The carrots can be baby carrots if that's what you have—just chop them into even sticks. For a vegetarian version, swap the chicken broth for vegetable broth, but the dumplings will still need the egg for structure.
This soup reheats beautifully—simmer gently on the stove for 3-5 minutes until heated through. The dumplings will soften slightly but remain tender. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. To freeze, portion into individual containers so you can thaw just what you need. The broth only gets better as it sits, so making a double batch is always a good idea—perfect for lunches or meal prep.
Why You'll Love This Recipe
- No Fuss Dumplings: I’ll be real—rolling gnocchi looks intimidating, but this recipe skips the fuss. You just mash potatoes, mix in flour and egg, and cut into chunks. No rolling pin, no stress, just tender pillowy bites that disappear in seconds.
- Creamy Garlicky Magic: That velvety broth with heavy cream and chicken base? It’s where the soul lives. The garlic simmered just right, the Parmesan dusting—honestly, it tastes like a hug in a bowl, but way more delicious.
- Leftovers for Days: Make a double batch and thank me later. The gnocchi reheats like a dream, soaking up extra broth without falling apart. My kids beg for it for lunch, and I sneak seconds without guilt.
- Budget-Friendly Luxury: Russets and eggs are cheap staples, but this feels like a restaurant dish. You’re getting restaurant-quality comfort without the $15 price tag—between us, this is my go-to when I want to feel fancy without breaking the bank.
Step-by-step instructions for Olive Garden gnocchi soup copycat recipe
Here's how to recreate that signature Olive Garden creamy gnocchi soup at home with our foolproof method.
Prepare the Potato Dough for Gnocchi
Peel the 2.5 lb russet potatoes and cut them into 1-inch chunks. Place them in a pot of salted water and boil for 15-20 minutes until completely tender when pierced with a fork. Drain well and let them cool slightly.
While the potatoes are cooling, combine the 2 cups all-purpose flour and 1.5 tsp sea salt on a clean surface. Make a well in the center and add the 1 whole large egg. Using a fork, gradually incorporate the flour into the egg until a rough dough forms. The dough should be soft but not sticky—if it's too dry, add a teaspoon of water.
Make the Vegetable Broth Base
In a large pot, combine the 6 cups chicken broth, 1 medium diced onion, 2 medium chopped carrots, 2 whole diced celery stalks, and 4 minced garlic cloves. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes to allow the flavors to meld. Season with 1 tbsp dried parsley, 1 tsp dried basil, 0.5 tsp dried oregano, and 0.5 tsp black pepper.
Strain the broth through a fine-mesh sieve to remove the vegetables, pressing gently on the solids to extract all the flavor. Return the broth to the pot and keep it warm over low heat. This clear, flavorful broth is the foundation of our creamy soup.
Shape and Boil the Gnocchi
Roll the potato dough into 1-inch thick ropes. Using a sharp knife or a gnocchi board, cut the ropes into 1-inch pieces. For extra texture, gently press your thumb into each piece to create ridges—this helps them hold their shape when cooked.
Drop the gnocchi into the simmering broth in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes until they float to the surface. Remove them with a slotted spoon and set aside. The gnocchi should be tender but still hold their shape—overcooking will make them mushy.
Finish with Cream and Cheese
Return the cooked gnocchi to the pot and stir in the 0.5 cup heavy cream. Let the soup simmer gently for 2-3 minutes until the cream is fully incorporated and the soup is heated through. The mixture should be smooth and velvety, with the gnocchi fully coated in the creamy broth.
Reduce the heat to low and stir in the 1 cup shredded parmesan cheese until completely melted and smooth. Taste and adjust the seasoning with additional salt or pepper if needed. The soup should be rich, cheesy, and perfectly balanced—just like the restaurant version.
Serve Warm with Fresh Garnishes
Ladle the gnocchi soup into bowls and garnish with additional shredded parmesan cheese and a sprinkle of dried parsley. Serve immediately while hot, as the flavors continue to meld together. Each spoonful should deliver that signature Olive Garden creamy texture with tender potato dumplings in a flavorful broth.
Pro Tips For Making Olive Garden Gnocchi Soup Copycat
- Boil Potatoes Until Fork-Tender: I learned this the hard way—undercooked potatoes turn your gnocchi dough into a gluey mess. Boil those Russets until they’re so soft a fork slides in like butter. Only then mash them with the flour and eggs, or you’ll end up with dense, chewy dumplings instead of light, pillowy ones.
- Use Cold Eggs Straight from Fridge: Warm eggs make the dough sticky and hard to handle. Crack those large eggs right from the fridge into your potato mix—it keeps the texture smooth and prevents the dough from sticking to your hands or the board. Trust me, your gnocchi will thank you.
- Don’t Overwork the Dough: This isn’t the prettiest method, but it’s the tastiest: handle the dough just enough to combine. Overmixing develops gluten, and suddenly your gnocchi turns out tough instead of tender. Gently fold the flour into the mashed potatoes, then stop. Less is more.
- Simmer Broth Low and Slow: High heat ruins everything. After dropping the gnocchi into the broth, reduce the heat to a bare simmer—just enough to keep it moving without boiling violently. This prevents the dumplings from turning gummy or falling apart, and the broth stays rich instead of turning cloudy. Patience here makes all the difference.
Wine and beer pairings for this recipe
Italian White Wine
A crisp Pinot Grigio from Friuli-Venezia Giulia is my go-to pairing—its bright acidity cuts through the soup's richness while complementing the garlic and parsley notes. Look for a bottle like Santa Margherita Pinot Grigio or Zonin Pinot Grigio, both available at Total Wine & More.
The cool, mineral finish refreshes your palate between each cheesy spoonful. 🍷
Full-Bodied Red Option
For red wine lovers, a Chianti Classico with its cherry and herbal undertones works surprisingly well. I recommend Castello di Volpaia Chianti Classico—its medium body and acidity won't overpower the soup's delicate flavors.
Serve slightly chilled (55-60°F) to enhance the wine's freshness and let the earthy notes harmonize with the gnocchi's potato base.
Craft Beer Pairing
A Belgian-style witbier like Hoegaarden brings a citrusy brightness that mirrors the parsley and lemony notes in the soup. The slight effervescence cleanses your palate between bites of creamy gnocchi.
For a hoppier option, try a German Helles Lager like Weihenstephaner Original—its malty sweetness balances the soup's richness without competing.
Light Beer Alternative
If you prefer something lighter, a session IPA with low bitterness works beautifully. I love New Belgium Voodoo Ranger—its tropical fruit notes and smooth finish enhance the soup's herbal profile.
The subtle hoppiness also complements the parmesan cheese without overpowering it. Serve slightly chilled (40-45°F) for the best experience.
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, try San Pellegrino Aranciata—its blood orange flavor adds a citrusy brightness that mirrors the parsley in the soup. Alternatively, a sparkling apple cider like Martinelli's Sparkling Apple Cider provides a crisp, fruity contrast to the creamy gnocchi.
Both options are widely available at Walmart or Target and elevate the meal without alcohol.
Wine Serving Tips
Serve white wine slightly chilled (45-50°F) to preserve its crisp acidity, which helps cut through the soup's richness. For reds, let them breathe for 10-15 minutes before pouring to open up their aromas.
I always pour a small amount into my glass first to assess the temperature and aroma—this ensures the wine complements the soup perfectly from the first sip. 💡
Nutrition facts
Frequently asked questions
Can I make the gnocchi ahead of time?
Shape the gnocchi and refrigerate them on a floured tray for up to 24 hours before cooking. For best results, freeze them on a baking sheet first (uncooked) for 1 hour, then transfer to a freezer bag. Cook from frozen—just add 1 extra minute to the boiling time. The texture stays perfect when reheated!
Why did my gnocchi turn out dense instead of light?
Overworking the dough or using cold potatoes are the most common culprits. Make sure your potatoes are hot when mixing (just cooled from boiling) and handle the dough gently. Also, don't overmix the flour and egg—just combine until a rough dough forms. For extra lightness, add 1 tbsp cornstarch to the flour.
Can I substitute heavy cream for something lighter?
Yes! Use half-and-half or evaporated milk for a lighter version, but expect slightly less richness. For a dairy-free option, blend ½ cup silken tofu with ¼ cup water and add it at the end. The texture won't be identical, but it'll still be delicious. Adjust seasoning afterward since dairy-free versions often need more salt.
How do I fix soup that's too thick?
Simmer uncovered for 5-10 minutes to reduce the broth, or stir in ¼ cup warm water or broth at a time until reaching your desired consistency. If it's still too thick after adding liquid, the gnocchi may have absorbed too much—simply remove some dumplings before serving. For extra creaminess, whisk in 1 tbsp cornstarch mixed with 2 tbsp water.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low-medium heat for 3-5 minutes, stirring occasionally. Avoid microwaving as it can make the gnocchi rubbery. For extra creaminess, stir in 1 tbsp milk or cream while reheating. If the soup seems too thick, add a splash of warm broth or water to restore the perfect texture.