Olive Garden Gnocchi Soup Copycat: A Restaurant-Quality Recipe You Can Make at Home

Ingredients

For the Gnocchi:

• 1 lb ricotta cheese, well-drained
• 1 egg
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

For the Soup:

• 4 tablespoons butter
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• Parmesan cheese for garnish
• Croutons for serving

Instructions

Making the Gnocchi (Prep: 20 minutes)

Start by draining your ricotta cheese thoroughly. This step is crucial and cannot be skipped. Place the ricotta in a fine-mesh strainer lined with cheesecloth and let it sit for at least 15 minutes. The drier your ricotta, the lighter and fluffier your gnocchi will be.

Transfer the drained ricotta to a large mixing bowl. Create a small well in the center and crack your egg into it. Using a fork, whisk the egg lightly, then gradually incorporate it into the ricotta, stirring gently.

In a separate bowl, whisk together the flour, Parmesan, salt, black pepper, and nutmeg. Slowly add this flour mixture to the ricotta mixture, stirring until just combined. Do not overmix. The dough should be soft but hold together. If it feels too sticky, add a tablespoon of flour at a time.

Dust a clean countertop with flour. Turn the gnocchi dough out onto it and gently knead it a few times until it just comes together. The dough should be tender, not tough.

Divide the dough into four equal portions. Roll each portion into a rope about 3/4 inch thick. Cut into 3/4-inch pieces. If you want, you can press each piece with a fork to create ridges (traditional gnocchi shape), but this is optional and doesn't affect the taste.

Making the Soup (Cook: 25 minutes)

Melt butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until it becomes translucent and fragrant.

Add the minced garlic to the pot and stir constantly for about 30 seconds. You should smell the garlic blooming—that's your signal it's ready for the next step.

Stir in the tomato paste and cook for 2 minutes, stirring frequently. This helps intensify the tomato flavor and removes the raw paste taste.

Pour in the chicken broth and crushed tomatoes (with their juice). Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.

Let the soup simmer for 10 minutes. This allows the flavors to meld together and creates a rich, cohesive broth. Season with salt, black pepper, and red pepper flakes. Taste and adjust seasonings as needed.

Carefully drop the gnocchi pieces into the simmering broth. They will initially sink to the bottom. Stir gently to prevent sticking. The gnocchi will float to the surface when they are cooked through—this typically takes 3-4 minutes.

Once all the gnocchi are floating, let them cook for another 2 minutes, then reduce the heat to low. Slowly pour in the heavy cream, stirring gently as you do. This prevents the soup from breaking and ensures a smooth, creamy consistency.

Stir in the fresh basil. Taste again and make any final seasoning adjustments. The soup should taste rich, tomato-forward, but balanced by the cream and fresh basil.

Copycat Notes: How This Matches Olive Garden

The Olive Garden version of this soup is part of their Never Ending Pasta Bowl promotion, and diners consistently request this recipe. Here's what makes ours match theirs so closely:

The Gnocchi: Olive Garden uses a ricotta-based gnocchi, and ours does too. The key to matching theirs is draining the ricotta well and not overmixing the dough. Their gnocchi are tender and pillowy, and this method delivers exactly that.

The Broth: The soup is built on a base of tomato and cream, with garlic and herbs. We use canned crushed tomatoes (just as restaurants do) for consistency. The ratio of cream to broth in this recipe matches what customers report experiencing at Olive Garden locations.

The Texture: The gnocchi should be soft enough to cut with a spoon but sturdy enough not to dissolve into the broth. This balance is achieved by not overworking the dough and cooking the gnocchi only until they float.

Serving Suggestions

Serve the soup in wide bowls with crusty bread on the side. Top each bowl with freshly grated Parmesan cheese and a few croutons for crunch. A sprinkle of fresh basil completes the presentation.

This soup pairs well with a simple garden salad and the Olive Garden-style breadsticks. If you want to recreate the full dining experience, homemade focaccia or ciabatta would be perfect alongside.

Storage and Reheating

This soup keeps well in the refrigerator for up to 4 days. Store the gnocchi and broth together in an airtight container. To reheat, warm gently on the stovetop over medium heat, stirring occasionally, and add a splash of cream or broth if the soup has thickened too much.

Note: Do not freeze this soup. The gnocchi texture will become grainy when frozen and thawed, and the cream can break during the freezing process.

Why Make This at Home

Making this Olive Garden copycat recipe at home saves you money, takes about 45 minutes from start to finish, and tastes remarkably close to the restaurant version. You control the salt content, cream level, and basil freshness. Plus, you can make a big batch and enjoy leftovers for lunch.

The gnocchi recipe here yields about 40-50 pieces, which serves four people generously with the broth. This recipe doubles easily if you're feeding a crowd or want extra portions for the week ahead.

Final Tips

Do not rush the gnocchi cooking step. Overcooking them even by a minute or two will make them fall apart in the broth. If you're nervous, cook a test piece first.

The quality of your basil matters. Use fresh basil, not dried. If fresh basil is unavailable, skip it rather than substituting dried—the flavor profile will be off.

Make this soup for a dinner party, and everyone will ask for the recipe. It feels fancy and restaurant-quality, but it's entirely achievable in a home kitchen with standard equipment.