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Gnocchi minestrone recipe
Gnocchi minestrone recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-minute gnocchi minestrone with speck and zesty pesto topping - a hearty, elevated twist on a classic favorite!
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 150g speck, rind removed, cut into batons
  • 2 carrots, peeled, halved lengthways, thinly sliced crossways
  • 2 celery sticks, thickly sliced
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1.5L (6 cups) Organic Chicken Liquid Stock
  • 400g can diced tomatoes
  • 500g potato gnocchi
  • 150g green beans, cut into 2cm pieces
  • 120g baby spinach
  • Bought basil pesto, to serve
  • Grissini (bread sticks), to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add speck, carrot, celery, and onion. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook until aromatic, about 30 seconds.
  • Combine the stock and tomatoes, cover the pot, and bring it to a boil. Reduce the heat to medium and simmer for 10 minutes. Season to taste.
  • Drop in the gnocchi and beans, cooking until the gnocchi floats to the surface and the beans are tender crisp. Stir in the spinach until wilted. Divide the soup into bowls, then garnish with a dollop of pesto. Enjoy with grissini on the side.

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