halfbakedharvest4.1
Creamy Gnocchi Soup with Rosemary Bacon
The perfect cozy bowl, great for nights when you’re craving Italian, but want something warming.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
- ●dutch oven
- ●oven
- ●slow cooker
- ●bowl
- ●pot
📝 Preparation Steps
1
Stove-Top
2
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 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. 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.
carrots, chopped6dried basil (or 1 teaspoon dried)1 tablespoon
3
Slow Cooker
4
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 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. 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
carrots, chopped6dried basil (or 1 teaspoon dried)1 tablespoon
5
Instant pot
6
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 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. 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.
carrots, chopped6dried basil (or 1 teaspoon dried)1 tablespoon
Nutrition Facts
calories
1206 kcal
serving Size
1 serving
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