Minestrone With Gnocchi

Serving 4 people

45 min


  • canned tomatoes 1 (15 oz) can diced tomatoes, undrained
  • carrots 2 carrots, peeled and chopped
  • celery 3 stalks of celery, chopped
  • fresh rosemary 1 sprig of fresh rosemary
  • garlic 2 cloves garlic, minced
  • gnocchi 1 (16 oz) package gnocchi
  • kale 2 cups chopped kale
  • olive oil 3 tablespoons extra-virgin olive oil
  • onion 1 small to medium onion, chopped
  • parmesan 1 small parmesan rind, optional
  • parmesan cheese 1/3 cup grated parmesan cheese
  • red pepper flakes dash of red pepper flakes
  • salt and pepper salt and pepper
  • vegetable stock 3 cups chicken or vegetable stock
  • water 3 cups water
Add to Shoping List
Order Ingredients Now

How to make it

  1. Heat the olive oil in a soup pot or Dutch oven over medium-high heat.
  2. Add the celery, carrots and onion. Season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes.
  3. Add the red pepper flakes and cook for another minute.
  4. Add the chicken or vegetable stock plus 3 cups of water.
  5. Add the tomatoes, rosemary, and parmesan rind, if using. Season with a little more salt and pepper. Bring the mixture to a simmer, then add the kale and reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.
  6. Add in the gnocchi and cook until tender, another 3 to 5 minutes.
  7. Remove the rosemary sprig and parmesan rind.Ladle the soup into bowls and top with the Parmesan.