Wednesday, February 4, 2015

Italian Gnocchi Soup

I saw this recipe in the SkinnyTaste cookbook and wanted to make it vegan. I enjoy gnocchi and don't eat them often. When I buy them I choose the shelf stable boxed ones over by the pasta. I used regular potato gnocchi this time but they also have whole wheat and sweet potato. This was a really hearty, filling soup.
  • 3 tablespoons all-purpose flour
  • 1 package Tofurky Spinach Pesto Sausage, sliced and then cut into half moons
  • 4 cups vegetable broth
  • 1 cup soy milk
  • 1 sweet onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and chopped
  • 5 garlic cloves, minced
  • 1 jar roasted red bell peppers, chopped
  • 1/2 teaspoon black pepper
  • 1 package (16 ounces) gnocchi
  • 1 package (5 ounces) fresh baby spinach, chopped
  • 2 tablespoons fresh basil, chopped
  • 3 tablespoons nutritional yeast

In a small bowl whisk together 1/2 cup cold water and the flour.

Heat a nonstick skillet over medium heat and add the sausages. Cook until browned and then remove  from heat.

In a large soup pot add 1/2 cup water, vegetable broth and milk. Bring to a low boil.

Add the onion, celery, carrot, garlic, roasted peppers and black pepper. Return to a boil.

Partially cover the pot, reduce the heat to low and simmer until veggies are soft, about 15-20 minutes.  Uncover and stir in the flour/water mixture. Stir until the soup comes back to a boil.

Add the gnocchi, spinach and the basil. Cook until the gnocchi start to float til the top (mine took about 5-6 minutes - check the box for the time it recommends.)

Add the nutritional yeast and extra black pepper to taste. Ladle into bowls and enjoy with some crusty bread or a side salad.

Definitely serve with a nice glass of red wine.


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