Creamy Gnocchi Soup with Rosemary Bacon As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 40 minutes Prep Time 15 minutes Cook Time 25 minutes Rating 4.1 out of 5 stars (2133) Ingredients 6 servings 4 slices thick cut bacon, chopped1 tablespoon fresh chopped rosemary2 tablespoons extra virgin olive oil1 yellow onion, chopped6 carrots, chopped4 celery stalks, chopped2-4 cloves garlic, minced or grated2 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 flakeskosher salt and black pepper2 tablespoons salted butter2 tablespoons all-purpose flour4-6 cups low sodium vegetable broth4-6 cups roughly chopped kale1 1/2 cups canned coconut milk, heavy cream, or whole milk1/2 cup grated parmesan or asiago cheese, plus more for serving1 pound fresh potato gnocchi Calories ItalianDairyIntermediateQuick and EasyVegetablesBoilingPressure CookingSlow CookingSavoryPoultryCreamyMain CoursesSoups ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Stove-Top Step 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. Step 3 Slow Cooker Step 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 Step 5 Instant pot Step 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.
