Written for one request, published for everyone
Gnocchi, White Bean and Kale Broth
A quick one-pan soup where gnocchi simmer in tomato-flecked stock with cannellini beans and kale.
- Total
- 15 min
- Hands on
- 10 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 520 kcal
- Protein
- 20 g
- Fat
- 12 g
- Carbs
- 80 g
Method
Step 1 of 8
Dice the onion and chop the garlic.
Onion
Garlic
Step 2 of 8
Heat the olive oil in a large saucepan and cook the onion 3 minutes until soft and glassy.
Olive oil- Onion
What ‘ready’ looks like Step 3 of 8
Stir in the garlic and tomato purée and cook 1 minute.
- Garlic
Tomato purée
Step 4 of 8
Drain and rinse the beans.
Cannellini beans
Step 5 of 8
Pour in the stock, add the beans and bring to the boil.
Vegetable stock- Cannellini beans
Step 6 of 8
Add the gnocchi and simmer 3 minutes until they float.
Potato gnocchi
What ‘ready’ looks like Step 7 of 8
Shred the kale and stir it in for 2 minutes until just tender.
Kale
Step 8 of 8
Season with salt and pepper, ladle into bowls and grate over the parmesan.
Salt
Black pepper
Parmesan
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.