epicurious4.3
Gnocchi-Leek Soup With Greens
Shelf-stable gnocchi makes this play on potato-leek soup a speedy one-pot cozy wonder.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
Heat ⅓ cup vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook one fourth of 2 large leeks, white and pale green parts only, thinly sliced, stirring occasionally, until deep golden brown and crisp, 6–⏱️ 8 minutes. Drain through a fine-mesh sieve set over a small bowl; immediately season with kosher salt and toss to combine. Set crispy leeks aside. Reserve pot.
large leeks, white and pale green parts only, thinly sliced, divided2Kosher salt
2
Heat 1 Tbsp. leek oil in reserved pot over medium-high (reserve remaining oil for using in salad dressings, sauces, or roasting vegetables). Cook 1 lemon, halved, seeds removed, cut side down, until deeply browned, 2–⏱️ 3 minutes. Transfer to a plate.
lemon, halved, seeds removed1
3
Reduce heat to medium; melt 2 Tbsp. unsalted butter in pot. Add remaining leeks, season with salt, and cook, stirring occasionally, until softened but without having taken on much color, about ⏱️ 5 minutes.
. unsalted butter2 Tbsplarge leeks, white and pale green parts only, thinly sliced, divided2
4
Return lemon to pot and add 1 Parmesan rind (if using), 6 cups low-sodium vegetable broth, and a few grinds of freshly ground pepper; season with salt. Increase heat to high and bring broth to a boil. Reduce heat to medium; simmer until reduced slightly and broth smells lemony, about ⏱️ 15 minutes.
lemon, halved, seeds removed1Parmesan rind (optional), plus shaved Parmesan for serving1low-sodium vegetable broth6 cupsFreshly ground pepper
5
Using tongs, fish out lemon halves, squeezing gently to add some juice to pot, and discard. Remove Parmesan rind and discard. Add one 1.1-lb. package shelf-stable or refrigerated gnocchi to pot and simmer until cooked through, about ⏱️ 5 minutes. Remove from heat, add 2 (packed) cups torn Tuscan kale leaves, and stir until just wilted.
lemon, halved, seeds removed1Parmesan rind (optional), plus shaved Parmesan for serving11.1-lb. package shelf-stable or refrigerated gnocchi1torn Tuscan kale leaves2 (packed) cups
6
Ladle soup into bowls and top with torn dill sprigs, shaved Parmesan, and reserved crispy leeks; season with more pepper.
Torn dill sprigs (for serving)large leeks, white and pale green parts only, thinly sliced, divided2
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