Creamy Gnocchi Soup with Rosemary Bacon
4 slices thick cut bacon, chopped
1 tablespoon fresh chopped rosemary
2 tablespoons extra virgin olive oil
2-4 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil (or 1 teaspoon dried)
1-2 teaspoons fennel seeds use to your taste
1 pinch crushed red pepper flakes
kosher salt and black pepper
2 tablespoons salted butter
2 tablespoons all-purpose flour
4-6 cups low sodium vegetable broth
4-6 cups roughly chopped kale
1 1/2 cups canned coconut milk, heavy cream, or whole milk
1/2 cup grated parmesan or asiago cheese, plus more for serving
1 pound fresh potato gnocchi
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 olive oil and 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.
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.
About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.
Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.
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 olive oil and 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.
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.
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.
Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm
