Basil and gnocchi soup
Sometimes you just need carbs. This super filling basil and gnocchi soup recipe is absolutely delicious. Obviously the gnocchi is a pretty big part of the recipe, but I actually found the soup base incredible and would happily eat it on its own, without the carb-tastic addition. But the gnocchi do taste amazing. If you have time, homemade gnocchi is always a winner (I use Angela Hartnett’s super simple recipe, which I strongly argue is not 2.5 stars! It always works out a treat when I do it)
The recipe came about after seeing this on the Guardian. We didn’t have quite enough of the basil and didn’t find that we needed any cornflour, so left that out. Our version definitely is not as green as the one on the Guardian, but wow, it tasted good. So creamy – you’d never know that there wasn’t some creme fraiche or something in it and that the creaminess all came from cauliflower. Serves 3-4.
- 1 red onion, finely chopped
- 1 tsp olive oil
- 400g cauliflower, cut into florets
- 3/4 cup basil (if you have more, add it – the more the better)
- 1 tsp dried thyme
- 4 cups chicken (or vegetable) stock
- 400ml can cannelini beans
- 500g gnocchi
- Salt and pepper to taste
Step one: Heat the onions in a bit of olive oil over a low heat until translucent
Step two: Add in the cauliflower, dried thyme and 3 cups of the stock and bring to the boil. Cook until the cauliflower is soft.
Step four: Add the basil and use a hand blender to blitz until smooth.
Step five: Add the cannelini beans and gnocchi, and cook for 2-3 minutes, until gnocchi is soft. Season to taste.
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