Minestrone with Gnocchi

  • Level: Easy
  • Yield: 4 servings
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
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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

  1. 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.
  2. 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.
Let's Get Cooking!

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7 Reviews

Jennifer M.

I used broth and spinach as well.  This was great.  A keeper.

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