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Photo of Herbed gnocchi soup by WW

Herbed gnocchi soup

Total Time
35 min
20 min
15 min
This clear gnocchi, spinach and pea soup is livened up with lemon, mint and parsley


Low-fat ricotta cheese

600 g

Grated parmesan cheese

½ cup(s), finely grated


2 medium, lightly beaten

Plain flour

1 cup(s)

Fresh lemon rind

2 tsp, finely grated

Fresh mint

2 tbs, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Vegetable stock

4 cup(s)

Fresh lemon rind

2 tsp, finely grated

Frozen green peas

1 cup(s)

Baby spinach

2 cup(s)

Olive oil

1 tbs


  1. Place ricotta, parmesan, egg, flour, 2 teaspoons rind, mint and parsley in a medium bowl and mix until well combined. Turn dough onto a lightly floured surface. Divide mixture into 4 equal portions. Roll each portion into a 30cm-long sausage shape. Cut each sausage into 3cm gnocchi.
  2. Place stock, remaining rind and 2 cups (500ml) water in a large saucepan over high heat and bring to the boil. Reduce heat to medium. Add gnocchi and cook, uncovered, for 4 minutes or until gnocchi floats to the surface.
  3. Add peas and cook for 1 minute. Divide spinach among serving bowls. Ladle over hot soup and gnocchi. Serve drizzled with oil.


Fresh ricotta cheese is sold at the deli counter of most supermarkets. It is firmer than the soft ricotta sold in tubs in the chiller section, which is better for making creamy sauces.