Gnocchi, Mushroom and Kale Soup at home
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Gnocchi, Mushroom and Kale Soup at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 2 tablespoons finely-chopped fresh rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1 pound baby bella mushrooms, sliced
- 6 cups vegetable broth
- 1 bay leaf
- 1 (16-ounce) package uncooked gnocchi
- 4 cups (about 4 ounces) finely-chopped fresh kale (tough stems discarded)
- 1/3 cup heavy cream
- fine sea salt and freshly-ground black pepper
- freshly-grated Parmesan cheese, for topping (optional)
Method
Sauté the veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in the onion, carrots, celery and sauté for 5 minutes, stirring occasionally. Tip in the garlic, rosemary, crushed red pepper flakes and sauté for 1 minute, stirring occasionally. Tip in the mushrooms and sauté for 5 additional minutes, stirring once per minute.
Let it bubble gently. Tip in the vegetable broth, bay leaf, and stir to combine. Continue cooking the soup until it reaches a let it bubble gently. Then cover, reduce heat to medium-low to maintain the let it bubble gently, and cook for 5 minutes.
Leave the gnocchi and kale. Stir in the gnocchi and kale until combined. Leave for 2-3 minutes, or until the gnocchi are completely tender.
Salt Stir in the heavy cream until combined. Discard the bay leaf. Then taste and season the soup with salt and black pepper as needed. (Feel free to also add more cream if you’d like.)
Plate Plate warm, garnished with Parmesan cheese if you’d like.
