pesto gnocchi zuppa toscana
Shout out to that jar of pesto in the fridge I desperately needed to use up for this recipe.
Ingredients
- 8 oz tempeh, crumbled
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried fennel
- 1/2 tsp dried rosemary
- pinch red pepper flakes
- 1 onion, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 1/2 cup oil-packed sundried tomatoes, drained (reserve oil)
- 1/2 cup basil pesto, homemade or storebought
- 6 cups vegetable broth, or water
- 3 cups Tuscan kale, roughly chopped
- 1 lb potato gnocchi
- 1 cup canned full-fat coconut milk, or whole milk
- 1/2 cup fresh parmesan cheese, grated
Instructions
- Heat 2 tablespoons of the sundried tomato oil in a large pot over medium. Add the crumbled tempeh, onion, dried oregano, basil, fennel, rosemary, and red pepper flakes. Cook, stirring occasionally, for 5-8 minutes until the onion is soft and the tempeh lightly browned. Stir in the celery and garlic for 2-3 minutes until very fragrant.
- Pour in the sundried tomatoes, pesto, and broth. Bring to a boil. Stir in the kale and cook until wilted, about 5 minutes. Dump in the gnocchi and cook 2-3 minutes longer until soft. Stir in the coconut milk and parmesan. Taste and adjust salt and pepper.
- Serve each bowl with additional parmesan and lots of crusty bread for dipping!
Notes
*To make vegan: Omit the parmesan, or use a vegan alternative.
*To store: If you plan to have leftovers, cook the gnocchi separately and add to each bowl as you serve it. Leftovers keep for up to 5 days, and usually taste better the longer they sit!