Gnocchi Soup

Gnocchi Soup

 

Prep time: 10 Min Cook time: 20 Min Total time: 30 Min

 

 

Ingredients

 

• 4 slices thick cut bacon, chopped
• 1 tablespoon fresh chopped rosemary
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 6 carrots, chopped
• 4 celery stalks, chopped
• 2-4 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon dried basil (or 1 teaspoon dried)
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 4-6 cups low sodium vegetable broth
• 4-6 cups roughly chopped kale
• 1 1/2 cups half and half (can substitute milk of your choice)
• 1/2 cup grated parmesan or asiago cheese, plus more for serving
• 1 pound fresh potato gnocchi

 

Instructions

 

1. Use a Dutch oven for this soup - it works better due to the bacon.
2. Chop or scissor cut your bacon into small pieces. Place in the Dutch oven and cook until crispy. Just before the bacon reaches the "done" state, add the chopped rosemary and stir. Turn the heat off, and remove and drain your bacon.
3. Slightly de-grease the pot, try to leave about 1 tbsp. Add the olive oil, and onion and cook until the onion starts to tender. Add the carrots, and celery, cook an additional 5-10 minutes. Add the crushed garlic.
4. Add the spices, and allow them to bloom for 1-2 minutes, add the salt and pepper. Stir in the butter, and flour, and cook for 1-2 minutes so the flour taste will cook out. Add the broth, and simmer for 20 minutes or until the vegetables are tender.
5. When the above step is complete, add the gnocchi, spinach, half and half, and parmesan. Test for spice, add additional if necessary. Top with the bacon and more parm.

 

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Notes:

 

So delicious! Gnocchi is a favorite, and since I live far far away from any World Market, I stock up.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey