A rich, flavorful curry chicken gnocchi soup recipe combines velvety coconut curry, tender gnocchi, and bold Caribbean spices for a one-pot comfort meal.
Table of Contents
Jump to:
- A Caribbean Twist to a Classic American Favorite
- Our Dumplings
- A Quick Munch on the Gnocchi
- The Essential Roux
- Caribbean Heat: The Scotch Bonnet Pepper
- What Does it Taste Like?
- What Makes Caribbean Cuisine “Caribbean”?
- Born and Raised: 305
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Substitutions
- Chicken Broth vs. Chicken Stock
- Equipment
- Storage and Reheating
- Cooking Tips
- Frequently Asked Questions
- Soup Recipes
- Poultry Recipes
- 📖 Recipe
- Subscribe to the YouTube Channel
- Have a Comment or Question?
A Caribbean Twist to a Classic American Favorite
What happens when comfort meets Caribbean vibes? You get a Creamy gnocchi soup Caribbean style that’ll have you scooping spoonfuls faster than you can say "scotch bonnet." My love for Olive Garden's iconic Creamy Chicken Gnocchi Soup and my Caribbean roots inspired this flavorful twist. Imagine fluffy gnocchi swimming in a luscious, curry-infused broth – it’s comfort food from the islands.
It's not just soup season; enjoy this curry chicken gnocchi soup recipe year-round!
If you're a fan of comforting soups that are creamy, colorful, and packed with personality, then you’re in for a treat. This soup is a visual feast, with golden hues from Jamaican curry powder and vibrant pops of spinach and carrots. And the taste? Very soothing with just the right kick.
Our Dumplings
In Caribbean cuisine, we have a deep love for homemade dumplings, but they’re quite different from the fluffy biscuit-style dumplings found in American Southern dishes like chicken and dumplings. Our dumplings are often more tender yet satisfyingly chewy, with a unique texture that holds up beautifully in soups and stews.
For example, Jamaican “spinners” are slender, elongated dumplings that add a hearty bite to dishes like chicken soup and red peas soup. In Trinidad and Tobago, you’ll find “dumpling dough” formed into flat discs or round shapes, often simmered in rich curries or broths.
Haitian bannann bouyi (boiled dumplings made with green plantains) bring an earthy, nostalgic flavor to soups like bouyon bèf (beef soup). These dumplings aren’t just about function—they add comfort and cultural significance to every bowl.
For this recipe, I wanted to bring a little bit of that nostalgic, soulful satisfaction into the creamy curry broth, with gnocchi acting as my tender, chewy dumpling-inspired addition.
A Quick Munch on the Gnocchi
Gnocchi, the little potato dumplings we’ve come to love, hail from Italy and have humble origins as a simple, hearty pasta alternative. Traditionally made with just potatoes, flour, and a touch of egg, gnocchi is proof that a few basic ingredients can create something truly comforting.
Over time, variations have emerged—some made with ricotta for a lighter texture, while others use spinach, pumpkin, or even semolina for added flavor and depth. Gnocchi’s soft, pillowy texture makes it perfect for soups and creamy sauces, as it effortlessly soaks up broths like the rich curry coconut base in this recipe, ensuring each bite melts in your mouth.
Looking for authentic Italian recipes? Check out Recipes from Italy and Cooking with Nonna.
Other Ways to Use Gnocchi
While gnocchi shines in soups like this Curry chicken gnocchi soup recipe, it’s also a fantastic choice for a quick, satisfying meal when sautéed. For an easy flavor boost, cook the gnocchi in boiling water until they float, then transfer them to a hot skillet with olive oil or butter.
Sauté them until golden and crispy on the outside while still tender on the inside. Finish with a sprinkle of Parmesan, fresh herbs, or a touch of garlic for a quick, irresistible side dish. Whether served in soups, tossed in sauce, or pan-fried to perfection, gnocchi always delivers that satisfying chew and comfort we all crave.
Pasta Every Day: Make It, Shape It, Sauce It, Eat It inspired me to start making gnocchi more often, reminding me how simple ingredients can be transformed into something comforting, versatile, and satisfying with just a little love and technique.
The Essential Roux
Ah, the roux – the unsung hero of creamy soups and sauces. At its core, a roux is a simple yet essential mixture of fat, like olive oil or butter, and flour, cooked together to form a base that magically thickens broths and liquids.
It’s one of those classic culinary techniques that can make or break a dish, especially when aiming for that smooth, velvety texture, like a creamy broth and this creamy gnocchi chicken soup. Without it, our Creamy curry gnocchi soup wouldn’t achieve that luxurious consistency that coats your spoon and warms your soul.
Lesson Learned
I learned firsthand just how vital a roux is during the development of another recipe. Initially, I tried to skip it, thinking the cheese alone would be enough to carry the dish to make a creamy base. But something was missing—the soup lacked that body and comforting creaminess I was looking for.
Bringing the roux back into the mix was a game-changer, instantly elevating the texture and tying all the flavors together. The beauty of a roux lies in its ability to seamlessly blend into the dish, creating a foundation where spices, aromatics, and ingredients can shine.
It’s a small step with a huge payoff, and for soups, gravies, or sauces, it’s the secret weapon to achieving restaurant-quality creaminess at home.
Caribbean Heat: The Scotch Bonnet Pepper
The scotch bonnet pepper brings heat and soul to Caribbean dishes, serving as a cornerstone of the region’s bold and vibrant flavors. While it packs a fiery punch, it’s not just about heat—this pepper carries distinct fruity undertones with hints of sweetness that make it truly unique compared to other peppers like jalapeños or habaneros. It’s this combination of spice and subtle fruitiness that gives Caribbean cuisine its unmistakable character, balancing intensity with depth.
What Does it Taste Like?
Pairing the scotch bonnet with ginger—a key ingredient in Caribbean cooking—adds a layer of warmth and complexity that takes this Caribbean curry chicken gnocchi soup recipe to new heights. Ginger’s earthy, slightly spicy notes complement the pepper’s heat while adding a gentle zing that cuts through the richness of the creamy coconut curry broth.
Together, they create a dynamic flavor base that is both invigorating and comforting, offering a taste experience that’s as satisfying as it is memorable.
It’s a beautiful example of how Caribbean cooking brings together bold, contrasting elements—spice, warmth, sweetness, and creaminess—into perfect harmony, making each spoonful of this soup a celebration of the islands' rich culinary traditions.
What Makes Caribbean Cuisine “Caribbean”?
Caribbean cuisine is like the ultimate cultural potluck—a delicious melting pot shaped by indigenous traditions, African roots, European influences, and a whole lot of flavor-packed ingenuity.
It’s the bold use of ingredients like creamy coconut milk, fragrant fresh thyme, and vibrant curry powder that give our dishes that unmistakable identity. But let’s be real, Caribbean cooking is more than just a list of ingredients—it’s a feeling.
It’s the smell of spices wafting through the air, the sizzle of something simmering on the stove, and the kind of meals that make you close your eyes and say, “This is it.”
Born and Raised: 305
Growing up in Miami, I had a front-row seat to this culinary symphony. Haitian griot one day, Dominican sancocho the next, and don’t even get me started on the rich stews and pasteles coming out of Puerto Rican kitchens.
My Jamaican neighbors were always cooking up something that smelled like home—curry goat, jerk chicken, and that mouthwatering brown stew. And, of course, the Cubans brought us crispy tostones and garlicky ropa vieja that I love! Every meal, every bite, felt like a celebration of culture and tradition.
The Question & Your Turn!
So, what defines Caribbean cuisine to you? Is it the bold spices, the comforting stews, or the way we can make even the humblest ingredients sing? Drop a comment and let me know! Because for me, it’s all of that and more—nostalgia, community, and a reminder that food always tastes better when it tells a story.
What do you want to learn about next?
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Ingredients with Steps
To make this Caribbean-Style Creamy Chicken Gnocchi Soup, start by blending onion, fresh garlic, ginger, and scotch bonnet pepper into a smooth paste. In a large pot or Dutch oven, sear the chicken in olive oil until golden, then set it aside. Sauté the blended aromatics with diced celery and carrots until fragrant and softened.
Push the veggies to one side, add more olive oil (or melt butter instead), and whisk in flour to create a golden roux, mixing it all together for a smooth base. Return the chicken to the pot, pour in chicken broth, coconut milk, Jamaican curry powder, adobo seasoning, fresh thyme, salt, and pepper, and simmer until the chicken and veggies are tender and the broth thickens.
Finally, stir in the potato gnocchi and spinach, letting it cook until the gnocchi is tender and the soup reaches your desired consistency. Serve hot, garnished with grated Parmesan cheese, and enjoy!
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this curry chicken gnocchi soup recipe.
Ingredients
- Gnocchi - Small, soft dumplings traditionally made from potatoes, flour, and egg. They’re versatile, quick to cook, and perfect for soups, creamy sauces, or even pan-seared for a crispy texture. They are similar to dumplings but more fluffy.
- Scotch Bonnet Pepper - A small but mighty Caribbean chili pepper known for its intense heat and fruity undertones. It’s a staple in Caribbean cuisine and adds depth to soups, stews, and sauces.
- Jamaican Curry Powder - A unique spice blend with turmeric, cumin, allspice, and coriander. It’s bolder and more aromatic than typical curry powders, offering a signature Caribbean warmth.
- Coconut Milk - A creamy, dairy-free liquid made by blending coconut flesh and water. It’s commonly used in Caribbean and Southeast Asian dishes for its rich, subtly sweet flavor.
- Adobo Seasoning - A popular all-purpose seasoning blend often containing garlic, onion, oregano, salt, and pepper. It enhances flavor in meats, soups, and stews. I just Un Chin Seasoning Co. Adobe Caribe.
- Thyme - A fragrant herb often used in Caribbean cooking to infuse dishes with earthy, aromatic flavor. Fresh thyme sprigs are preferred for stews and soups.
Techniques
- Roux- A mixture of fat (like olive oil or butter) and flour cooked together to form a thickening base for soups and sauces. It’s key to achieving creamy, velvety textures in dishes. For this recipe I used olive oil, just to reduce the amount of animal based fats.
- Searing - A cooking technique where meat is browned over high heat to develop a caramelized, flavorful crust before simmering or slow cooking.
- Simmering - Cooking food gently in liquid at a low heat just below boiling. This method allows flavors to meld and ingredients to tenderize slowly.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide for this curry chicken gnocchi soup recipe.
Gnocchi - Prepare the Potatoes
I made the gnocchi by hand by using Yukon Gold potatoes for their good balance of creamy and tender texture.
Then I simmered them until tender.
And mashed them simply with a fork.
Gnocchi - Then Made the Dough
I used a sifter to gently flour the cutting board.
I portioned out all my ingredients.
Leveled the top with a knife.
Then, I incorporated the egg and salt into the flour with a flexible bench scraper.
Next, I gently knead the dough until it comes together to roll.
Building Flavor with the Soup Base
In a Dutch oven, sear the chicken on both sides. This makes the chicken delicious using the Maillard Reaction and creates a fond that will flavor the base of the soup.
Blend onion, garlic, ginger, and scotch bonnet pepper in a food processor.
Blend into a paste that will just melt in the oil, creating a robust taste.
Saute the aromatic paste until the raw smell disappears, then add the carrots, celery, and thyme.
Sauté the blended mixture, celery, and carrots until fragrant and softened. Push veggies aside, add more oil, sprinkle flour, and whisk to make a roux.
Return and nestle the seared chicken breast on top of the vegetables.
My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
Make the Rich Broth
Add the broth, coconut milk, seasonings, and thyme.
Combine them well and bring them to a simmer.
Add the gnocchi to the simmering liquid.
Then, add the spinach, cooking until the gnocchi is tender. Serve hot, garnished with Parmesan cheese.
Substitutions
Dairy-Free
- Grated Parmesan Cheeses - Nutritional yeast provides a cheesy, umami flavor while being entirely dairy-free. Alternatively, look for vegan Parmesan options made from cashews or other plant-based ingredients.
- Store-Bought Gnocchi - Many traditional gnocchi contain eggs or sometimes dairy. Look for vegan gnocchi in grocery stores, often made with potato and flour without eggs.
Gluten-Free
- All-Purpose Flour (for the Roux) - Use any neutral flour, like almond flour or coconut flour, though the texture may vary slightly. However, I personally recommend gluten-free sorghum flour, as it closely resembles regular all-purpose flour.
Vegetarian
- Boneless, Skinless Chicken Breast - Chickpeas or white beans provide a hearty, protein-rich substitute that absorbs the curry flavors beautifully. For a firmer texture, add cubed, pan-seared, extra-firm tofu. Also, you can add some cauliflower and potatoes to add texture.
- Low-Sodium Chicken Broth - Swap the chicken broth for a rich vegetable broth to maintain the depth of flavor while keeping it vegetarian-friendly.
- Grated Parmesan Cheese - Nutritional yeast delivers that cheesy, umami flavor without dairy, or you can use a vegan Parmesan alternative made from nuts or seeds.
Convenience
- Boneless Skinless Chicken Breast - Use store-bought rotisserie chicken or skinless chicken thighs instead.
- Coconut Milk - Fat-Free half-and-half or heavy cream can create a creamy texture if coconut milk isn't on hand. For a lighter option, use whole milk (though the flavor will change).
- Jamaican Curry Powder - Mix standard yellow curry powder with a pinch of ground allspice to mimic the unique warmth of Jamaican curry powder.
- Fresh Thyme - Use 1 teaspoon of dried thyme in place of the fresh thyme sprig.
- Potato Gnocchi - If gnocchi isn’t available, substitute with small pasta shapes like orecchiette, rotini, or even egg noodles. Homemade drop dumplings also work in a pinch.
- Olive Oil - For a richer taste, use butter instead of olive oil for the roux.
- Grated Parmesan Cheese - Shredded cheddar adds creaminess, while nutritional yeast works as a dairy-free alternative with a cheesy flavor.
- Fresh Spinach - Use frozen spinach (thawed and drained) or substitute with chopped kale or any leafy greens you have on hand.
- Fresh Ginger - Replace ½-inch fresh ginger with ¼ teaspoon of ground ginger for similar warmth and flavor.
- Adobo Seasoning - Mix ½ teaspoon salt, ¼ teaspoon garlic powder, and ¼ teaspoon paprika to approximate the flavor of Adobo seasoning.
- Low Sodium Chicken Broth - Combine water with a bouillon cube or bouillon paste to create a quick substitute for chicken broth.
- Scotch Bonnet Pepper - While not as fruity, jalapeños or serranos provide similar heat and are more readily available. For less spice, use red pepper flakes.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Chicken Broth vs. Chicken Stock
So you might be wondering, what's the difference between broths and stocks? The main difference between broth and stock is that broth is made by simmering meat and aromatics for a lighter flavor, while stock is simmered with bones, creating a richer, more gelatinous texture due to the collagen released.
Equipment
- Food Processor - A food processor is a kitchen workhorse, especially when you need to blend aromatics like onions, garlic, ginger, and peppers quickly and uniformly.
- Unlike chopping by hand, a food processor ensures a perfectly smooth base for soups, sauces, and marinades.
- Plus, it’s a lifesaver when you want consistent results without the tears (thanks to onions!) or the hassle of fine-mincing.
- For this recipe, it helps create that flavorful paste that forms the backbone of the Caribbean chicken gnocchi soup.
- Dutch Oven - The Dutch oven is the king of one-pot cooking. Its thick, heavy construction allows for even heat distribution, which is crucial for soups, stews, and slow-cooked meals.
- It retains heat very well, so you can sear meat, sauté veggies, simmer soups, or even bake bread—all in the same pot.
- Plus, it simplifies cooking and reduces cleanup since everything happens in one sturdy, versatile piece of cookware.
- And last but not least, it’s built to last, so think of it as a long-term kitchen investment.
- Forks - Sometimes, the simplest tools are the most effective. Forks are great for shredding chicken if you don’t have fancy meat claws or shredders.
- Once the chicken is cooked and tender, grab two forks, pull them apart through the meat, and voilà—you’ve got perfectly shredded chicken ready to soak up that curry broth.
- Forks are also multipurpose: they mix, mash, and taste-test, making them an underrated kitchen tool.
- Sifter - A sifter may seem like an old-school tool, but it’s essential for novice cooks learning to create smooth, clump-free sauces and roux.
- By sifting flour before adding it to hot oil or liquid, you avoid any pesky lumps that can ruin the texture of your soup.
- It ensures the flour incorporates evenly into the fat, helping your roux thicken the broth beautifully without graininess.
- Bonus: a sifter also doubles as a great tool for dusting powdered sugar on desserts! And this is why I love multifunctional tools.
- Micro Grater - A micro grater is an essential kitchen tool that's my favorite, especially when working with hard cheeses like Parmesan.
- Its fine blades make it easy to achieve that delicate, fluffy texture that melts beautifully into soups, sauces, or over finished dishes.
- To make grating even easier, place the Parmesan cheese in the freezer for 10-15 minutes or keep it chilled in the fridge beforehand.
- Cold cheese holds its shape better, making it less crumbly and much simpler to handle on the grater.
- With a little prep and the right tool, you'll have perfectly grated cheese that adds the final touch of salty, umami goodness to the soup.
Kitchen Must Haves - Find other tools I use here.
Storage and Reheating
- Refrigerator - Store the curry chicken gnocchi soup recipe in an airtight container to keep it fresh and flavorful for up to 3 days. Keeping it tightly sealed prevents it from absorbing other odors in the fridge while maintaining its creamy texture.
- Freezer - Freeze the soup in a freezer-safe container for up to 2 months to enjoy later. Be sure to leave a little space at the top of the container to allow for expansion as the soup freezes.
- Reheating - Warm the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking or burning. If the soup has thickened during storage, add a splash of broth or water to loosen it up and restore its creamy consistency.
Airtight Food Containers
I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
- Control the Heat - Adjust the scotch bonnet to your heat preference – fewer piths and seeds mean less fire.
- Scotch bonnet peppers bring serious heat, but the intensity lies mostly in the seeds and inner membranes, learn about the Scoville scale.
- For a milder kick, remove the seeds and white ribs before blending the pepper into your dish.
- If you’re new to cooking with spicy peppers, start small—remember, you can always add more heat, but you can’t take it out once it’s in.
- A little goes a long way to achieve that signature Caribbean warmth without overpowering the other flavors.
- For Perfect Gnocchi - Don’t overcook the gnocchi; they’re done when soft and pillowy.
- Gnocchi cook quickly and can go from tender perfection to mush in a matter of minutes.
- As soon as the gnocchi float to the surface of the soup, they’re ready to go—this is your cue to stop cooking.
- Overcooking will make them lose their delicate, chewy texture and dissolve into the broth. For the best results, keep an eye on the pot and taste-test one to make sure it’s just right.
- The Herbs Matter - Use fresh thyme for an authentic Caribbean aroma.
- Fresh thyme is a staple in Caribbean cooking and delivers a unique, earthy aroma that dried thyme just can’t match.
- Its fragrant leaves release subtle layers of flavor as they simmer, perfectly complementing bold spices like curry powder and the creamy coconut milk.
- For novice cooks, a tip: tie the sprigs with kitchen twine or toss them in whole, then fish them out before serving for easy cleanup.
- Fresh thyme adds a little Caribbean magic that’ll make your dish pop!
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
Frequently Asked Questions
Absolutely! Store-bought gnocchi works perfectly for this recipe. I suggest you do a taste test first, because I've bought store-bought gnocchis in the past and it wasn't that great and it ruined my soup.
It has a medium kick, but you can adjust the scotch bonnet pepper for less heat. Make this Curry chicken gnocchi soup recipe your way. Learn about chili heat and the Scoville scale.
Yes! Peas, bell peppers, or even sweet potatoes would be great additions. As mentioned above, I love adding cauliflower and baby potato chunks.
Try cornstarch slurry; just whisk one part cornstarch with one part water and stir in right before the broth begins to simmer. Or use mashed potatoes as a gluten-free alternative.
You can, but add the gnocchi and spinach just before serving for the best texture.
Soup Recipes
Looking for other Soup recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
Poultry Recipes
Looking for other Poultry recipes like this? Try these:
📖 Recipe
Creamy Curry Chicken Gnocchi Soup | Caribbean Style
Ingredients
For the Chicken
- 1 pound of boneless skinless chicken breast cut into bite-sized pieces
- 1 tablespoon olive oil for cooking chicken
For the Aromatic Paste
- 2 tablespoon olive oil for the roux
- 1 small onion
- 3 cloves garlic
- ½- inch piece of fresh ginger
- ½ scotch bonnet pepper seeded for less heat, if desired
For the Vegetables
- 2 stalks of celery diced
- 2 medium carrots diced
For the Broth and Soup
- 4 cups low-sodium chicken broth
- Salt and pepper to taste
- 2 teaspoon Jamaican curry powder
- 1 tablespoon adobo seasoning
- 1 fresh sprig of thyme
- 1 cup coconut milk
- 2 cups potato gnocchi homemade or store-bought
- 2 cups fresh spinach roughly chopped
- 2 tablespoon all-purpose flour for the roux
- Grated Parmesan cheese for garnish
Equipment
- Dutch Oven or large saute pan
- Forks or meat shredder
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Flavor Base: In a food processor, blend the onion, garlic, ginger, and scotch bonnet pepper until smooth.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned on all sides. Remove the chicken and set aside.
- Sauté Aromatics and Veggies: In the same pot, add the blended onion mixture, stirring for 2-3 minutes until fragrant. Add the diced celery and carrots, cooking for another 5 minutes until softened.
- Make the Olive Oil Roux in the Same Pot: Push the vegetables to one side of the pot and add 2 tablespoons of olive oil to the cleared space. Sprinkle in 2 tablespoons of flour, stirring constantly for 1-2 minutes until golden and smooth. Then, mix the roux with the vegetables to combine.
- Add Broth, Coconut Milk, and Seasonings: Add the chicken back to the pot, followed by the chicken broth, coconut milk, Jamaican curry powder, adobo seasoning, thyme sprig, salt, and pepper. Stir well to distribute the roux. Bring the mixture to a boil, then reduce to a simmer, cooking for 10-15 minutes until the chicken and vegetables are tender and the coconut milk thickens.
- Add Gnocchi and Spinach: Stir in the potato gnocchi and spinach. Simmer for 5-7 minutes until the gnocchi are cooked and the soup has reached your desired thickness.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese.
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Have a Comment or Question?
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