I had my magazine propped open to the page of this tasty looking Minestrone with Gnocchi dish for probably months as it has been just waiting for me on my desk, the perfect meatless meal. I decided with the nights getting cooler the last two days it’s a good time to start getting some soup back. I loved this recipe- I added a large diced Jalapeno which gave it a nice kick. I also substituted Escarole for a bag of mixed veggies from Trader Joe’s which included thinly sliced red & green cabbage, kale, broccoli and brussel sprouts. It also has tomatoes and carrots in it. I”d say we got our dose of Veggies today and the gnocchi was just the perfect addition. I love this and will be making repeats this fall. :)) I found this recipe from the April addition of the Food Network Magazine.
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
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.
Recipe courtesy of Food Network Magazine