Pesto Gnocchi Soup

A tasty, fresh pesto soup with a zesty twist, generously topped with grated parmesan to complement its citrus flavours. This simple yet satisfying veggie dish is perfect as we head into the cooler months.

Serves 4
Effort: Easy
Prep Time: 10 mins
Cook Time: 25 mins
Gluten-free option

Ingredients

• 4 tbsp butter
• 1 small onion, diced finely
• 2 celery stalks, chopped
• 250g mushrooms, chopped
• 1.5L hot chicken stock
• 500g gnocchi
• 4-5 tbsp parsley & lemon pesto
• Juice of ½ lemon
• 60g chopped leafy greens (spinach/kale/silver beet/swiss chard)
• Salt & pepper
• A good handful of fresh parsley, chopped

To Serve

• Parmesan, grated

Instructions

1. In a large saucepan, melt the butter. Add the onion, celery, mushrooms, and a pinch of salt. Sauté for about 8 minutes until softened.
2. Once the mushroom mixture is cooked, pour in the hot chicken stock and bring it to a low simmer for 2-3 minutes.
3. Add the gnocchi and chopped leafy greens to the simmering stock. Stir well and cook until the gnocchi floats to the top, following the packet instructions for cooking time.
4. Stir in 4 tablespoons of pesto and the lemon juice. Taste and adjust seasoning with salt and pepper. If desired, add the extra tablespoon of pesto.
5. To serve, ladle the soup into bowls and top each with 2-3 tablespoons of finely grated parmesan.

Hints & Tips

• For a gluten-free option, use gluten-free gnocchi. Simplewize is a recommended brand.
• If not consuming all the soup immediately, cook the gnocchi separately and add it to each bowl when serving to prevent it from becoming mushy.
• Store cooked gnocchi in an airtight container to retain moisture.
• Experiment with additional veggies according to your preference.
• Pair with crusty garlic bread for a quick dinner option.
• The soup can be stored in the fridge for up to 3 days. Keep gnocchi separate if using for lunches and add cooked gnocchi to the reheated soup.