Recipe Background
Grammy's Gnocchi Soup is the warm and nurturing bowl of comfort you need when the winter gets truly cold! Creamy and filled with all sorts of fresh, nourishing vegetables and lots of pillowy gnocchi, this soup really has it all. Of course, it also has bacon bits and an infusion of pork flavor to make this soup something you can't help but sip. Much like a trip to Grandma's house, Grammy's Gnocchi Soup is just what you need when you need it.
Grammy's Gnocchi Soup is the warm and nurturing bowl of comfort you need when the winter gets truly cold! Creamy and filled with all sorts of fresh, nourishing vegetables and lots of pillowy gnocchi, this soup really has it all. Of course, it also has bacon bits and an infusion of pork flavor to make this soup something you can't help but sip. Much like a trip to Grandma's house, Grammy's Gnocchi Soup is just what you need when you need it.
Ingredients
- 4 slices bacon chopped
- 1 tablespoon fresh rosemary chopped
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion chopped
- 6 carrots chopped
- 4 stalks celery chopped
- 4 cloves garlic minced
- 2 tablespoons dried thyme
- 1 tablespoon dried basil
- fennel seeds to taste
- red pepper flakes to taste
- salt to taste
- black pepper to taste
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth plus more, to taste
- 5 cups kale chopped
- 1 1/2 cups canned coconut milk can substitute heavy cream or whole milk
- 1/2 cup parmesan cheese grated
- 1 (16-ounce) package potato gnocchi
Directions
- In a large Dutch oven over medium-high heat, add the bacon and cook, while stirring, until crisp, about 5 minutes.
- Add the chopped fresh rosemary to the bacon and stir to combine.
- Using a slotted spoon, transfer the bacon mixture to a paper-towel-lined plate to drain. Set the bacon mixture aisde.
- Reserve 1 tablespoon of the bacon drippings in the Dutch oven, draining the remainder.
- In the Dutch oven over medium-high heat, heat the reserved bacon drippings.
- Add the olive oil and the onions to the hot bacon drippings and cook, while stirring, until the onions are golden, about 5 minutes.
- Add the carrots, the celery, the garlic, the dried thyme, the dried basil, the fennel seeds, the red pepper flakes, the salt, and the black pepper to the onions and cook, while stirring, until fragrant, about 5 minutes.
- Add the butter and the flour to the vegetable mixture and cook, while stirring, until the flour is golden, about 1 minute.
- Add 4 cups of the broth to the vegetable mixture and stir to combine.
- Lower the heat to medium.
- Bring the broth mixture to a simmer and simmer until the vegetables are tender and the flavors meld together, about 20 minutes.
- Add the kale, the coconut milk, the parmesan, and the gnocchi to the soup mixture and stir to combine.
- If the soup mixture seems too thick, add the extra broth until it reaches the desired consistency.
- Serve the soup topped with the reserved bacon mixture.
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