Cook gnocchi directly in the broth to absorb flavor but stir gently to avoid breaking them. Temper cream by mixing a bit of hot broth into it before adding to prevent curdling. If soup thickens after resting, stir in broth or cream before reheating. For dairy-free, substitute half-and-half with coconut milk and use vegan butter. For gluten-free, use gnocchi made with rice or almond flour. Freeze soup without gnocchi and add fresh gnocchi when reheating.