Monday, September 20, 2021

MONDAY RECIPE POST - MINESTRONE WITH GNOCCHI

It is a little early for soup and I had it set up to post next month.  But truthfully I haven’t tried any new recipes this week.  It won’t be long before I will be making it again. Last time was in March   

It was found at the Food Network and you can see the original recipe by Maria Russo here.  It was excellent!  I made a few changes, which I will tell you about at the end of the recipe. 


Minestrone with Gnocchi 

Serves 4 - 444 calories per serving


3 tablespoons extra-virgin olive oil, plus more for drizzling

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped

Kosher salt and freshly ground pepper

2 cloves garlic, minced

¼ teaspoon red pepper flakes

1 15 ounce can diced tomatoes 

1 small sprig rosemary

1/3 cup grated Parmesan cheese, plus 1 small Parmesan rind (optional)

1 small head escarole, chopped 

1 16 ounce package gnocchi

 

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper.

Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Add the garlic and red pepper flakes; cook 1 minute.

Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot.

Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.

Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper.

Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes.

Discard the rosemary sprig and parmesan rind.

Ladle the soup into bowls; top with the grated parmesan and drizzle with olive oil.  I put parsley on the top of mine the next day.  We had enough for three meals and it got better each time we tasted it.

What I changed:

I had a bag of fresh spinach in the fridge and substituted it for the escarole.

We doubled up on this recipe so that we would have leftovers.  It tastes even better the next day.

I added a larger rind of Parmesan than called for.  I have used this in other recipes and we like to eat it on a side plate.  I cut it into tiny pieces, as it is a bit chewy, but we love that along with the taste.  

Instead of the water I had four cups of frozen broth from this recipe.  Because I doubled the recipe, I also used a 4-cup carton of chicken broth, and didn't drain the tomatoes I used.  The finished broth in this recipe turned out extra delicious.

I had a parsnip in the fridge which I diced and added to the carrots and celery.  Its taste was subtle and very nice.  

This recipe lends itself to using whatever vegetable you fancy.  I will add mushrooms next time.

Another note, the diced tomatoes I had in the pantry had chilis added.  The soup came out hotter than expected.  If you don't like the extra spicy heat, you might make sure you are buying just plain old diced tomatoes.  For us it was perfect.  

Those are all the changes made. 

If the link at the beginning of the recipe doesn't work, I have added the address below.  I sometimes forget to do this.

https://www.foodnetwork.com/recipes/food-network-kitchen/minestrone-with-gnocchi-3363703


Thank you for looking.  

Have a great week.  

Bon Appétit!



44 comments:

  1. YUM, so comforting! I love seeing your recipes!

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  2. Yum.
    I keep trying to make my own gnocchi. Some day I will get it right.

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    Replies
    1. Thanks Sue, and am impressed that you have made your own :)

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  3. Replies
    1. Thanks Anni, I need to get out of that mind-set that soups are only for the colder months :) They're not really, are they?

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  4. I've already made a pot of soup this year. THis one looks really good. I always make a big pot so I can have leftover and then freeze some.

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    1. Thank you Ann, leftovers and freezers, love them :)

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  5. Replies
    1. Thanks Sandra, I'm looking forward to making this again :)

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  6. Looks a nice soup. Didn’t make many soups this winter.

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    Replies
    1. Hi Margaret, and thank you. We seem to live off soups in the wintertime :)

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  7. This looks delicious, haven't had gnocchi in awhile.

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    1. Thank you Christine :) I am looking forward to putting some on the list. I haven't been adventurous enough to try and make it.

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  8. Replies
    1. Great when it's waiting after being out in the cold :)

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  9. Girl, it's always the right time for soup!!

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  10. That sounds like a great recipe. I have never cooked gnocchi before so must try it. I, too, have a food post for Monday, so do come over and take a look.

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    1. Thanks Gigi and I have seen your food post. Looks delicious!

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  11. Honey you started with a recipe but totally made it your own wonderful meal. Yum!

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  12. Hi Denise, just wanted to tell you that was my Granddaughter, Francesca, helping Jess out when she made the harvest mix. That was my mistake, didn't clarify it for the new friends visiting my blog. Jess and Nel are my daughters, and Francesca and Mia are my Granddaughters.

    This minestrone soup looks so good. It's the season for hot soups and drinks. I
    love soups and stews in the Fall. Even better with a piece of bread and butter. : )

    Have a good September week.

    ~Sheri

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    1. Hi Sheri, thank you for letting me know it was Francesca in your post, and also thank you for telling me about your family.

      I have tried several minestrone recipes over the years. They are all good but I did enjoy the addition of gnocchi. A piece of bread and butter would go great.

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  13. Minestrone is a favourite. It's so versatile as you can use any vegetables that you have to hand. Adding that piece of tasty parmesan rind is something I learnt from my Italian relatives too and we often make extra so we can enjoy another helping the next day.

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    1. Agree totally Linda :) The parmesan rind is such a wonderful addition and how nice you found out about it from your Italian relatives.

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  14. Yes, it will soon be soup weather and minestrone is a great one to customize, Denise. All that’s needed is some nice crusty homemade bread and possibly a side salad. But then the siuo has all those veggies😀

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  15. The gnocci is a great idea for some added "body" to this delicious sounding minestrone. I had never cooked gnocci in my life until this past year (Covid year of cooking) and now it has become a staple! (I've been doing sheet-pan meals with it along with cherry tomatoes, cheese and stuff -- I think one version of that was the recipe that got me started on buying it.)

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    Replies
    1. Hi Sallie, it wasn't so long ago that I found gnocci :) Sheet pan meals are wonderful!

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  16. this sounds so good...i am ready for soup!! i like the change you made spinach for escarole, that's what i would do. i love making extra, soup always gets better over time!!

    you are such a good cook and always share wonderful pictures!!

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    1. Me too Debbie, I'm looking forward to making our first one of the Fall :) Thank you for the sweet words.

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  17. Soup is a mainstay for us when Autumn knocks at the door. Thank you for another soup recipe to try, my friend. It sounds yummy!

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    1. You are very welcome Martha Ellen, we live on soup during the colder months, especially the ones that are real hardy :)

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  18. I love gnocchi but have never had it in soup. This looks great.
    Your mods to the recipe remind of my wife's. She also uses broth instead of water, and adds stuff that she has, and other things to give a dish a richer flavor.

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    1. Hi Yogi, your dear wife sounds like she makes you some wonderful meals :)

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  19. It sounds delicious. I suppose we can get gnocchi her, I have never looked for it.

    Hope all is well. Cheers Diane

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    Replies
    1. Thank you Diane, all is well here, hope for you too :)

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  20. Soups are so warming and welcoming during the Autumn and winter months ...

    All the best Jan

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    Replies
    1. I agree Jan, we live on them during the wintertime :)

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