Easy Gnocchi Soup with Spinach

by Valerie Boese

6 SERVINGS

Directions

• In a large saucepan, cover potatoes with water and boil, whole, until tender, about 20 minutes.
• While potatoes are cooking, heat oil in a stockpot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chicken broth, tomato juice, and basil, and bring to a light boil. Cover, reduce heat to low, and simmer for 10 minutes.
• Increase heat to medium, and bring soup back to a boil. Add spinach, and cook for 2 to 3 minutes. Remove stockpot from heat and let sit, covered, while you prepare the gnocchi.
• In a large bowl, stir together flour, salt, and nutmeg.
• While potatoes are still warm, grate them with a food processor, box grater, or ricer. Add grated potato, egg, and 1 cup Italian cheese blend to flour mixture, and mix thoroughly with your hands.
• Lightly flour a work surface. Dump potato mixture onto work surface, and knead until smooth. Divide dough into 6 equal balls, and roll each ball out with your hands to make a small rope about 12 inches long by 1 inch in diameter. Cut ropes into 1-inch-long pieces.
• Return stockpot to stove and bring soup to a boil over medium-high heat. Drop in gnocchi pieces. Cook for 2 to 3 minutes, or until gnocchi floats, indicating it’s done. Add remaining 1 cup Italian cheese blend, and stir until melted.
• Serve immediately, garnished with parsley, freshly grated Parmesan cheese, and crusty bread.