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gnocchi soup in bowl and garnished with Parmesan cheese

Gnocchi Soup

The softness of the gnocchi, the smoothness of the coconut milk, the sharp bite of parmesan cheese, and the flavour of oregano, create a smorgasbord for the senses in this gnocchi soup. A vegetarian option makes this recipe flexible.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6
Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground pork or Italian sausage (optional)
  • 1 onion
  • 1 carrot
  • 1 cup celery
  • 6 garlic cloves, minced
  • 2 tsp thyme
  • 1 tsp oregano
  • 1 tsp sage
  • 4 cups vegetable broth or constituted from bouillon
  • 1 can coconut milk
  • 1 15oz can of chickpeas (or 1/2 cup dried chickpeas, soaked)
  • 16oz/ 500g gnocchi
  • 2 cups greens, such as kale or spinach
  • salt and pepper
  • 1 cup Parmesan cheese

Equipment

  • Large pot or Dutch oven

Method
 

  1. Fry onion, carrot, celery, garlic and meat in the pot.
  2. Add broth, coconut milk and chickpeas. Bring to a boil, add gnocchi. Cook until gnocchi floats, about 5-8 minutes.
  3. Add herbs, greens and vinegar. Simmer 5 minutes.
  4. Put into bowls and garnish with Parmesan cheese.
  5. Enjoy!