Minestrone with gnocchi
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 444, total fat 16 G., saturated fats 4 G., proteins 13 G., carbohydrates 62 G., fiber 8 G., cholesterol 22 mg, sodium 1202 mg, sugar 0 G.
Calories 444, total fat 16 G., saturated fats 4 G., proteins 13 G., carbohydrates 62 G., fiber 8 G., cholesterol 22 mg, sodium 1202 mg, sugar 0 G.
An Italian take on gnocchi soup: mincetrone, rich in vegetables, is made with potato gnocchi. The Parmesan rind is optional, but it adds a richer, deeper flavor to the soup. Be sure to remove the rind from the pot when the soup is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp extra-virgin olive oil + extra for drizzling
- 2 stalks celery, cut into pieces
- 2 carrots, cut into pieces
- 1 onion, diced
- 2 cloves garlic, crushed
- 1/4 tsp red pepper flakes
- 1 can (425 g) canned diced tomatoes
- 1 small sprig of rosemary
- 1/3 cup grated Parmesan cheese + 1 small rind (optional)
- 1 small head escarole, chopped
- 1 package (450 gr.) gnocchi
We recommend
Recipes with similar ingredients: tomatoes, celery, carrot, escarole salad, gnocchi (dumplings), Parmesan cheese, rosemary
Cooking the dish according to the recipe:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add celery, carrots, onion, 1/2 teaspoon salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute.
- Add 6 cups of water, tomatoes, rosemary, Parmesan rind, and 1/2 teaspoon of salt to the saucepan. Bring to a boil, then reduce heat to medium and simmer until the vegetables are very soft, about 15 minutes. Add the escarole and simmer until wilted, about 3 minutes; season with salt and pepper to taste.
- Add the gnocchi and cook, stirring gently, until tender, about 3 minutes. Discard the rosemary sprig and Parmesan rind. Ladle the soup into bowls, sprinkle with grated Parmesan, and drizzle with olive oil.
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