Ingredients
Scale
- 1 pound potato gnocchi
- 4 cups vegetable broth
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale
- 1/2 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme or basil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the diced carrots and celery for about 5 minutes until softened. Add minced garlic and cook until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer. Stir in the spinach or kale until wilted.
- Add the gnocchi to the pot and cook according to package instructions (about 3-5 minutes) until they float to the top.
- Season with salt, pepper, and dried herbs as desired.
- Serve hot, garnished with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg