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Creamy Gnocchi Soup with Rosemary Bacon
15 minutes
25 minutes
6
Steps
- 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.
- 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.
- 3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.
- 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.
- SLOW COOKER
- 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.
- 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.
- 4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.
- 5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm
- INSTANT POT
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.
- 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.
- 3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes.
- 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
