GARDEN VEGETABLE GNOCCHI
When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.
Nutrition Facts : Calories 402 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 955mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.
GNOCCHI VEGETABLE SOUP
Make and share this Gnocchi Vegetable Soup recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large soup pot over medium low heat. Melt your butter, then add your celery, garlic, onion, and carrots.
- Cook for a few minutes until your veggies soften. Add your flour, one tablespoon at a time, stirring constantly so that it doesn't burn.
- add your thyme, then your stock very slowly, whisking the whole time.
- Bring your stock to a boil, then gently add your gnocchi, corn, and peas. Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper and red pepper flakes as needed.
Nutrition Facts : Calories 191.4, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 152.3, Carbohydrate 24.8, Fiber 4.4, Sugar 4.7, Protein 4.6
CHICKEN AND GNOCCHI SOUP
This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!
Provided by Christina
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
- Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
- Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 23.9 g, Cholesterol 111.7 mg, Fat 20.1 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 10.1 g, Sodium 839.4 mg, Sugar 2.7 g
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GNOCCHI VEGETABLE SOUP WITH PESTO AND PARMESAN
From cookingclassy.com
5/5 (11)Total Time 55 minsCategory SoupCalories 413 per serving
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 7 minutes, add garlic and saute 2 more.
- Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer until veggies are almost fully tender, about 12 - 15 minutes.
- Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute.
VEGETABLE GNOCCHI SOUP - INSPIRED FRESH LIFE
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Reviews 2Category Soups And SaladsCuisine AmericanTotal Time 1 hr 50 mins
- In a large Dutch oven or soup pot, sauté the onion and pepper over medium-high heat about 5-7 minutes until beginning to soften, then add in the garlic and cook an additional minute or two.
- Add the vegetable broth and the chopped carrots. Cover the Dutch oven and bring to a boil. Turn to medium-low after the broth reaches a boil to maintain a slow boil. Snap the ends off the green beans, and break into 1 inch pierces. Add the beans to the pot. Cut the yellow squash into bite size chunks, then add to the pot. Chop the mushrooms into half-inch pieces, and add to the pot. Finely chop the fresh herbs and add to the pot.
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ITALIAN SOUP WITH VEGETABLES & GNOCCHI – A COUPLE COOKS
From acouplecooks.com
5/5 (6)Total Time 35 minsCategory Main DishCalories 319 per serving
- In a large pot, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute. Add the chickpeas, red pepper flakes, broth, both cans of tomatoes and their juices, kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.
- Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.
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