Minestrone with Gnocchi

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • Kosher salt and freshly ground pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 15 -ounce can diced tomatoes
  • 1 small sprig rosemary
  • 1/3 cup grated parmesan cheese, plus 1 small parmesan rind (optional)
  • 1 small head escarole, chopped
  • 1 16 -ounce package gnocchi
Directions
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and red pepper flakes; cook 1 minute.

  • Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot. Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper. Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes. Discard the rosemary sprig and parmesan rind. Ladle the soup into bowls; top with the grated parmesan and drizzle with olive oil.

  • Photograph by Antonis Achilleos


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