Creamy Rosemary Bacon Gnocchi Soup (Print Version)
# Ingredients:
01 -
4 slices thick bacon, chopped.
02 -
1 tablespoon fresh rosemary, chopped.
03 -
2 tablespoons olive oil.
04 -
1 yellow onion, chopped.
05 -
6 carrots, chopped.
06 -
4 celery stalks, chopped.
07 -
3 garlic cloves, minced.
08 -
2 tablespoons fresh thyme.
09 -
1 tablespoon basil.
10 -
1½ teaspoons fennel seeds.
11 -
Red pepper flakes.
12 -
2 tablespoons butter.
13 -
2 tablespoons flour.
14 -
5 cups vegetable broth.
15 -
5 cups kale, chopped.
16 -
1½ cups cream or milk.
17 -
½ cup parmesan cheese.
18 -
1 pound potato gnocchi.
# Instructions:
01 -
Crisp bacon with rosemary, remove and save fat.
02 -
Cook onion in bacon fat and oil until golden. Add carrots, celery, garlic and herbs.
03 -
Add butter and flour, cook 1 minute. Pour in broth and simmer 20 minutes.
04 -
Add kale, cream, cheese and gnocchi. Simmer until heated through.
05 -
Top with rosemary bacon and extra cheese.
# Notes:
01 -
Can be made in slow cooker (6-8 hours) or Instant Pot (6 minutes pressure).
02 -
Add more broth if too thick.
03 -
Best served with crusty bread.