Korean potato gnocchi soup, known as Gamja Ongsimi (감자 옹심이) — with “gamja” meaning potato and “ongsimi” referring to small, chewy dumplings — is a comforting, colorful soup featuring tender dumplings in a savory, flavorful broth. This version uses convenient pre-made Korean coin-shaped soup broth cubes instead of traditional anchovy and kelp stock, making it quick, simple, and healthy while still delivering authentic flavor. Perfect for a cozy, satisfying meal at home, this potato gnocchi soup combines soft dumplings with a warming, triple-flavor broth in under 40 minutes, offering a traditional Korean potato dumpling soup experience that’s approachable even for first-time eaters.
Ingredients
Servings
2
Main Ingredients
- 3 potatoes (600 g), grated
- ¼ onion (50 g), julienned
- 1 carrot (50 g), julienned
- ¼ zucchini (50 g), sliced into quarter-moons
- 1 stalk of green onion (15 g), sliced on a bias
- 1 garlic clove (4 g), minced
- 3 potatoes (600 g), grated
- ¼ onion (50 g), julienned
- 1 carrot (50 g), julienned
- ¼ zucchini (50 g), sliced into quarter-moons
- 1 stalk of green onion (15 g), sliced on a bias
- 1 garlic clove (4 g), minced
Dough Seasoning / Color
- ½ tsp (3 g) salt
- ½ Tbsp (6 g) potato starch
- 1 tsp (5 g) pumpkin powder
- 1 tsp (5 g) mugwort powder
- 1 tsp (5 g) purple sweet potato powder
- ½ tsp (3 g) salt
- ½ Tbsp (6 g) potato starch
- 1 tsp (5 g) pumpkin powder
- 1 tsp (5 g) mugwort powder
- 1 tsp (5 g) purple sweet potato powder
Broth / Soup Base
- 6 cups (1.2 L) water
- 3 soup broth cubes
- ½ Tbsp (7.5 ml) soy sauce for soup
- ½ tsp (3 g) salt
- ¼ tsp (0.6 g) black pepper
- 6 cups (1.2 L) water
- 3 soup broth cubes
- ½ Tbsp (7.5 ml) soy sauce for soup
- ½ tsp (3 g) salt
- ¼ tsp (0.6 g) black pepper
Instructions
- Peel and grate the potatoes. Place grated potatoes in a clean cloth or cheesecloth and squeeze out excess water.
- Slice the zucchini into quarter moons, julienne the onion and carrot, and cut the green onions diagonally. Mince the garlic.
- In a large bowl, combine the grated potatoes with salt and starch, then knead until smooth. Divide the dough into three portions.
- Mix each portion with a different powder — pumpkin, purple sweet potato, or mugwort — to create three colors. Roll each portion into small, even dumplings.
- Bring water to a boil in a pot. Add the soup broth cubes and stir until dissolved.
- Carefully add the potato dumplings to the boiling broth. Cook until they float to the surface.
- Add the carrot and zucchini to the pot and cook until they start to soften. Then add the onion and green onions and continue cooking until tender.
- Flavor the broth with soy sauce for soup and minced garlic, then finish the seasoning with salt and pepper.
- Stir gently to combine all ingredients. Ensure dumplings are fully cooked and tender. Serve immediately in bowls while hot.
- Peel and grate the potatoes. Place grated potatoes in a clean cloth or cheesecloth and squeeze out excess water.
- Slice the zucchini into quarter moons, julienne the onion and carrot, and cut the green onions diagonally. Mince the garlic.
- In a large bowl, combine the grated potatoes with salt and starch, then knead until smooth. Divide the dough into three portions.
- Mix each portion with a different powder — pumpkin, purple sweet potato, or mugwort — to create three colors. Roll each portion into small, even dumplings.
- Bring water to a boil in a pot. Add the soup broth cubes and stir until dissolved.
- Carefully add the potato dumplings to the boiling broth. Cook until they float to the surface.
- Add the carrot and zucchini to the pot and cook until they start to soften. Then add the onion and green onions and continue cooking until tender.
- Flavor the broth with soy sauce for soup and minced garlic, then finish the seasoning with salt and pepper.
- Stir gently to combine all ingredients. Ensure dumplings are fully cooked and tender. Serve immediately in bowls while hot.
Watch and Follow Along
Watch How to Make Potato Gnocchi Soup
- Check the video above for detailed step-by-step instructions with timestamps and captions.
- Check the video above for detailed step-by-step instructions with timestamps and captions.
Why You'll Love this Recipe
- Chewy, comforting potato gnocchi – Freshly grated potatoes mixed with potato starch create small, tender dumplings with a satisfyingly chewy bite. Each spoonful delivers cozy, homey comfort—perfect for a classic Potato Gnocchi Soup.
- Chewy, comforting potato gnocchi – Freshly grated potatoes mixed with potato starch create small, tender dumplings with a satisfyingly chewy bite. Each spoonful delivers cozy, homey comfort—perfect for a classic Potato Gnocchi Soup.
- Rich, flavorful broth made simple – Instead of anchovy-dashi, this recipe uses convenient broth cubes, enhanced with minced garlic, guk ganjang (Korean soy sauce for soup), and a pinch of salt. You get a fast, flavorful base for a comforting Potato Dumpling Soup without compromising on authentic taste.
- Rich, flavorful broth made simple – Instead of anchovy-dashi, this recipe uses convenient broth cubes, enhanced with minced garlic, guk ganjang (Korean soy sauce for soup), and a pinch of salt. You get a fast, flavorful base for a comforting Potato Dumpling Soup without compromising on authentic taste.
- Inviting, natural color – Optional vegetable powders add subtle hues, but even without them, Gamja Ongsimi looks naturally vibrant and appetizing, making this an Easy Gnocchi Soup that feels special on weeknights.
- Inviting, natural color – Optional vegetable powders add subtle hues, but even without them, Gamja Ongsimi looks naturally vibrant and appetizing, making this an Easy Gnocchi Soup that feels special on weeknights.
- Tradition meets home cooking – Inspired by Korean temple cuisine, potato gnocchi (gamja ongsimi) are traditionally vegetarian when made with vegetable stock. In this recipe, we use anchovy broth for deeper flavor, but you can swap with vegetable stock if you prefer a vegetarian version. This keeps the soup authentic yet flexible for any home cook.
- Tradition meets home cooking – Inspired by Korean temple cuisine, potato gnocchi (gamja ongsimi) are traditionally vegetarian when made with vegetable stock. In this recipe, we use anchovy broth for deeper flavor, but you can swap with vegetable stock if you prefer a vegetarian version. This keeps the soup authentic yet flexible for any home cook.
- Prep ahead and freeze – Make the gnocchi in advance and freeze for a quick, nourishing meal on busy days. Perfect for when you need a comforting, ready-to-go Potato Gnocchi Soup.
- Prep ahead and freeze – Make the gnocchi in advance and freeze for a quick, nourishing meal on busy days. Perfect for when you need a comforting, ready-to-go Potato Gnocchi Soup.
Ingredient Swaps & Substitutions
- Potato starch – For the signature chewy texture in Potato Gnocchi Soup, potato starch is ideal. If unavailable, all-purpose flour works as a substitute, though the gnocchi will be slightly less chewy.
- Potato starch – For the signature chewy texture in Potato Gnocchi Soup, potato starch is ideal. If unavailable, all-purpose flour works as a substitute, though the gnocchi will be slightly less chewy.
- Vegetables & garlic – Use bite-sized zucchini or potatoes to simplify the recipe. Minced garlic enhances the broth’s umami, but for a milder flavor, you can halve or omit it without compromising the soup’s comfort.
- Vegetables & garlic – Use bite-sized zucchini or potatoes to simplify the recipe. Minced garlic enhances the broth’s umami, but for a milder flavor, you can halve or omit it without compromising the soup’s comfort.
- Soy sauce for soup (guk ganjang) – Guk ganjang is specifically formulated for soups, giving authentic Korean flavor. If substituting with regular soy sauce or salt, adjust the garlic and stock to maintain a rich, savory base for your Potato Gnocchi Soup.
- Soy sauce for soup (guk ganjang) – Guk ganjang is specifically formulated for soups, giving authentic Korean flavor. If substituting with regular soy sauce or salt, adjust the garlic and stock to maintain a rich, savory base for your Potato Gnocchi Soup.
- Vegetable powder / color additions – Optional powders like pumpkin, purple sweet potato, or mugwort (ssuk) add natural, vibrant color. Beet, gardenia, spinach, broccoli, or matcha powder can also be used. Even without powders, this easy gnocchi soup remains visually appealing and comforting.
- Vegetable Powder / Color Additions – Optional powders like pumpkin, purple sweet potato, or mugwort (ssuk) add natural, vibrant color. Beet, gardenia, spinach, broccoli, or matcha powder can also be used. Even without powders, this easy gnocchi soup remains visually appealing and comforting.
- Broth – This recipe uses anchovy broth cubes (coin broth) for a fast, flavorful base. If unavailable, pre-made anchovy and kelp broth packs are a good alternative. For a more traditional method, simmer dried kelp and anchovies for homemade stock. For a vegan version, replace with radish and mushroom vegetable stock. For a Korean temple-style version, omit garlic and onions in the same radish–mushroom broth, creating a light, plant-based Potato Dumpling Soup inspired by temple cuisine.
- Broth – This recipe uses anchovy broth cubes (coin broth) for a fast, flavorful base. If unavailable, pre-made anchovy and kelp broth packs are a good alternative. For a more traditional method, simmer dried kelp and anchovies for homemade stock. For a vegan version, replace with radish and mushroom vegetable stock. For a Korean temple-style version, omit garlic and onions in the same radish–mushroom broth, creating a light, plant-based Potato Dumpling Soup inspired by temple cuisine.
Tips & Tricks
1. Potato moisture
- Grate the potatoes and gently press them through a strainer to remove excess water. Let the starch settle and fold it back into the dough. This ensures tender, chewy dumplings every time in your Potato Gnocchi Soup.
- Grate the potatoes and gently press them through a strainer to remove excess water. Let the starch settle and fold it back into the dough. This ensures tender, chewy dumplings every time in your Potato Gnocchi Soup.
2. Dough balance
- Use just enough potato starch when shaping gamja ongsimi. Too little and the dumplings fall apart; too much and the gnocchi becomes dense. Proper balance guarantees the signature soft, chewy texture that makes this soup comforting and satisfying.
- Use just enough potato starch when shaping gamja ongsimi. Too little and the dumplings fall apart; too much and the gnocchi becomes dense. Proper balance guarantees the signature soft, chewy texture that makes this soup comforting and satisfying.
3. Cooking timing
- Dumplings are done when they float to the surface. Let them simmer an extra 30 seconds to cook through while retaining their chewy bite, creating the perfect Potato Dumpling Soup experience.
- Dumplings are done when they float to the surface. Let them simmer an extra 30 seconds to cook through while retaining their chewy bite, creating the perfect Potato Dumpling Soup experience.
4. Broth flavor
- Anchovy–kelp broth (traditional Korean stock) delivers a savory, umami-rich base. For a lighter version, swap with radish or shiitake mushroom broth. Well-seasoned broth enhances the gnocchi flavor and makes the soup deeply satisfying.
- Anchovy–kelp broth (traditional Korean stock) delivers a savory, umami-rich base. For a lighter version, swap with radish or shiitake mushroom broth. Well-seasoned broth enhances the gnocchi flavor and makes the soup deeply satisfying.
5. Reheating control
- Reheat gently over medium-low heat to avoid softening the dumplings too much. If the broth thickens, add a splash of water to restore its consistency. This keeps your Potato Gnocchi Soup tender, chewy, and just like freshly made.
- Reheat gently over medium-low heat to avoid softening the dumplings too much. If the broth thickens, add a splash of water to restore its consistency. This keeps your Potato Gnocchi Soup tender, chewy, and just like freshly made.
Storage Ideas
- Refrigerator storage – Allow the Potato Gnocchi Soup to cool completely before transferring to an airtight container. Store in the fridge for up to 2 days. Keep the gnocchi in the broth to prevent drying or firming, ensuring each bite remains soft, chewy, and comforting.
- Refrigerator storage – Allow the Potato Gnocchi Soup to cool completely before transferring to an airtight container. Store in the fridge for up to 2 days. Keep the gnocchi in the broth to prevent drying or firming, ensuring each bite remains soft, chewy, and comforting.
- Freezer storage – This soup freezes well, making it ideal for meal prep. Divide into individual portions in freezer-safe containers or bags. When ready to eat, reheat directly from frozen in a pot over medium-low heat for best results, or use the microwave if short on time. Either method preserves the comforting texture and flavor.
- Freezer storage – This soup freezes well, making it ideal for meal prep. Divide into individual portions in freezer-safe containers or bags. When ready to eat, reheat directly from frozen in a pot over medium-low heat for best results, or use the microwave if short on time. Either method preserves the comforting texture and flavor.
- Reheating tip – Reheat gently over medium-low heat on the stove rather than microwaving to maintain the gnocchi’s soft, chewy texture. If the broth thickens during reheating, add a splash of water to restore the original consistency. This method keeps your Potato Gnocchi Soup tasting freshly made and satisfying, perfect for busy weeknights or a cozy meal anytime.
- Reheating tip – Reheat gently over medium-low heat on the stove rather than microwaving to maintain the gnocchi’s soft, chewy texture. If the broth thickens during reheating, add a splash of water to restore the original consistency. This method keeps your Potato Gnocchi Soup tasting freshly made and satisfying, perfect for busy weeknights or a cozy meal anytime.
What to Serve With
- Light, fresh vegetables – Complement the soft, chewy potato dumplings with lightly seasoned greens like sigeumchi namul (Korean seasoned spinach) or kongnamul muchim (Korean seasoned soybean sprouts). These add a crisp, fresh contrast and balance the richness of the broth.
- Light, fresh vegetables – Complement the soft, chewy potato dumplings with lightly seasoned greens like sigeumchi namul (Korean seasoned spinach) or kongnamul muchim (Korean seasoned soybean sprouts). These add a crisp, fresh contrast and balance the richness of the broth.
- Refreshing salads – A crisp vegetable salad dressed with sesame or citrus vinaigrette brings bright flavor and texture, making your Potato Gnocchi Soup meal feel light and vibrant.
- Refreshing salads – A crisp vegetable salad dressed with sesame or citrus vinaigrette brings bright flavor and texture, making your Potato Gnocchi Soup meal feel light and vibrant.
- Pickled vegetables – Quick-pickled cucumber or radish, or traditional tsukemono (Japanese pickled vegetables), adds a tangy, colorful contrast that enhances the soft, chewy dumplings in your soup.
- Pickled vegetables – Quick-pickled cucumber or radish, or traditional tsukemono (Japanese pickled vegetables), adds a tangy, colorful contrast that enhances the soft, chewy dumplings in your soup.
- Mildly spicy kimchi – Pair with gently spiced kimchi, like napa cabbage kimchi (Korean fermented cabbage) or kkakdugi (Korean cubed radish kimchi), for a savory kick that complements the comforting Potato Gnocchi Soup without overpowering it.
- Mildly spicy kimchi – Pair with gently spiced kimchi, like napa cabbage kimchi (Korean fermented cabbage) or kkakdugi (Korean cubed radish kimchi), for a savory kick that complements the comforting Potato Gnocchi Soup without overpowering it.
- Protein-rich mains – Serve alongside flavorful mains such as bulgogi (Korean marinated beef), ojingeo bokkeum (Korean spicy stir-fried squid), or shiozake (Japanese salted salmon) for a satisfying, well-rounded dinner.
- Protein-rich mains – Serve alongside flavorful protein mains such as bulgogi (Korean marinated beef), ojingeo bokkeum (Korean spicy stir-fried squid), or shiozake (Japanese salted salmon) for a well-balanced, comforting dinner that feels special and hearty.
- Crispy pancakes or fritters – Pan-fried sides like hobak jeon (Korean zucchini fritters) or okonomiyaki (Japanese cabbage pancake) add crunch and texture, enhancing the overall comforting meal experience.
- Crispy pancakes or fritters – Pan-fried sides like hobak jeon (Korean zucchini fritters) or okonomiyaki (Japanese cabbage pancake) add crunch and texture, enhancing the overall comforting meal experience.
FAQ
1. Can I use a blender instead of grating the potatoes?
- You can, but a blender may make the potatoes too fine, making it tricky to shape the gnocchi. The potatoes may also darken, affecting the soup’s appearance. Grating by hand is recommended to maintain the signature chewy texture and classic look of Potato Gnocchi Soup (Gamja Ongsimi).
- You can, but a blender may make the potatoes too fine, making it tricky to shape the gnocchi. The potatoes may also darken, affecting the soup’s appearance. Grating by hand is recommended to maintain the signature chewy texture and classic look of Potato Gnocchi Soup (Gamja Ongsimi).
2. What should I do if my ongshimi fall apart?
- Ongshimi can break if added before the broth is boiling or if the dough lacks enough potato starch. Ensure your broth is gently simmering and the dumpling dough has the right consistency before cooking to keep every gnocchi tender and intact.
- Ongshimi can break if added before the broth is boiling or if the dough lacks enough potato starch. Ensure your broth is gently simmering and the dumpling dough has the right consistency before cooking to keep every gnocchi tender and intact.
3. Can I use sweet potatoes instead of regular potatoes?
- Sweet potatoes aren’t recommended here—they have a different starch content that can make the gnocchi less chewy and harder to shape. Stick with regular potatoes to achieve the classic texture in this Potato Dumpling Soup.
- Sweet potatoes aren’t recommended here—they have a different starch content that can make the gnocchi less chewy and harder to shape. Stick with regular potatoes to achieve the classic texture in this Potato Dumpling Soup.
4. How do I prevent the soup from getting too thick when reheating?
- Reheat slowly over medium-low heat, adding a splash of water if the broth reduces too much. This keeps the Potato Gnocchi Soup soft, tender, and perfectly saucy, just like freshly made.
- Reheat slowly over medium-low heat, adding a splash of water if the broth reduces too much. This keeps the Potato Gnocchi Soup soft, tender, and perfectly saucy, just like freshly made.
5. Can I make Gamja Ongsimi vegan or temple-style?
- Yes! Swap the anchovy broth with a radish and mushroom vegetable broth for a vegan version. For a Korean temple-style approach, simply omit garlic and onions. The potato dumplings themselves are naturally vegan, creating a wholesome, comforting soup perfect for light, temple-inspired meals.
- Yes! Swap the anchovy broth with a radish and mushroom vegetable broth for a vegan version. For a Korean temple-style approach, simply omit garlic and onions. The potato dumplings themselves are naturally vegan, creating a wholesome, comforting soup perfect for light, temple-inspired meals.
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Making it Step-by-Step
Below is a visual step-by-step guide showing each stage of the cooking process, from prep to final plating.
These images support the written instructions above and are meant to help you follow along more easily.
View Step Images
Step 1
- Peel and grate the potatoes. Place grated potatoes in a clean cloth or cheesecloth and squeeze out excess water.
- Peel and grate the potatoes. Place grated potatoes in a clean cloth or cheesecloth and squeeze out excess water.
Step 2
- Slice the zucchini into quarter moons, julienne the onion and carrot, and cut the green onions diagonally. Mince the garlic.
- Slice the zucchini into quarter moons, julienne the onion and carrot, and cut the green onions diagonally. Mince the garlic.
Step 3
- In a large bowl, combine the grated potatoes with salt and starch, then knead until smooth. Divide the dough into three portions.
- In a large bowl, combine the grated potatoes with salt and starch, then knead until smooth. Divide the dough into three portions.
Step 4
- Mix each portion with a different powder — pumpkin, purple sweet potato, or mugwort — to create three colors. Roll each portion into small, even dumplings.
- Mix each portion with a different powder — pumpkin, purple sweet potato, or mugwort — to create three colors. Roll each portion into small, even dumplings.
Step 5
- Bring water to a boil in a pot. Add the soup broth cubes and stir until dissolved.
- Bring water to a boil in a pot. Add the soup broth cubes and stir until dissolved.
- Carefully add the potato dumplings to the boiling broth. Cook until they float to the surface. Skim off any foam as they cook to keep the broth clear.
- Carefully add the potato dumplings to the boiling broth. Cook until they float to the surface. Skim off any foam as they cook to keep the broth clear.
Step 6
- Add the carrot and zucchini to the pot and cook until they start to soften. Then add the onion and green onions and continue cooking until tender.
- Add the carrot and zucchini to the pot and cook until they start to soften. Then add the onion and green onions and continue cooking until tender.
Step 7
- Flavor the broth with soy sauce for soup and minced garlic, then finish the seasoning with salt and pepper. Skim off any foam to keep the broth clear.
- Flavor the broth with soy sauce for soup and minced garlic, then finish the seasoning with salt and pepper. Skim off any foam to keep the broth clear.
- Stir gently to combine all ingredients. Ensure dumplings are fully cooked and tender. Serve immediately in bowls while hot.
- Stir gently to combine all ingredients. Ensure dumplings are fully cooked and tender. Serve immediately in bowls while hot.
Korean Potato Gnocchi Soup | Temple-Style Comfort Food
Korean triple-flavor gnocchi comes to life in this cozy, colorful Potato Gnocchi Soup. Made with three vibrant veggie gnocchi, it’s perfect for a comforting meal at home.
Ingredients
Equipment
Method
- Peel and grate the potatoes. Place grated potatoes in a clean cloth or cheesecloth and squeeze out excess water.
- Slice the zucchini into quarter moons, julienne the onion and carrot, and cut the green onions diagonally. Mince the garlic.
- In a large bowl, combine the grated potatoes with salt and starch, then knead until smooth. Divide the dough into three portions.
- Mix each portion with a different powder — pumpkin, purple sweet potato, or mugwort — to create three colors. Roll each portion into small, even dumplings.
- Bring water to a boil in a pot. Add the soup broth cubes and stir until dissolved.
- Carefully add the potato dumplings to the boiling broth. Cook until they float to the surface.Skim off any foam as they cook to keep the broth clear.
- Add the carrot and zucchini to the pot and cook until they start to soften. Then add the onion and green onions and continue cooking until tender.
- Flavor the broth with soy sauce for soup and minced garlic, then finish the seasoning with salt and pepper. Skim off any foam to keep the broth clear.
- Stir gently to combine all ingredients. Ensure dumplings are fully cooked and tender. Serve immediately in bowls while hot.
Notes
“Cooking a smaller portion or feeding a crowd? You can adjust the serving size near the top of the post, just below the main photo. You can also watch the full cooking process in the recipe video and follow the step-by-step photos for a more detailed walkthrough.”
