Minestrone has always been a comfort food for me, and brings back warm memories. My version of minestrone is simple and flavourful with only a few ingredients. What makes this version different is sweet potato gnocchi! The gnocchi are made from only 3 ingredients and is a perfect addition to Minestrone!
Sweet Potato Gnocchi
- 1 medium Sweet Potato
- 1 cup of brown or white rice flour
- 1 tsp salt
Method: Steam/boil chopped sweet potato for about 20 minutes until fork tender – set aside to cool. Combine salt and flour. On a clean work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour – add mashed sweet potato and work it into the flour until fully combined. Add more flour until the dough is dry enough to handle. Roll dough out into a disk and cut into eight pieces. Roll each piece into a 1/2 inch thick log. Cut pieces of gnocchi into 1 inch (or smaller) pieces. Gently toss gnocchi pieces into flour to ensure that it’s dry. Continue until you’ve cut pieces from all of the dough. Optional – use a fork to press groves into the pieces of gnocchi to make them look pretty. Note: The gnocchi can be stored in the fridge for 3 days or the freezer for a few weeks.
Minestrone Ingredients:
- 1-2 tbsp olive oil
- ½ chopped white/yellow onion
- 1 large carrot (chopped)
- 2 celery stalks (chopped)
- 1 cup raw greens (spinach shown)
- 1 cup kidney beans
- 5 cups of low sodium/ homemade chicken stock
- ½ cup of tomato sauce/passata
- ⅓ cup grated parmigiano.
Method: in a saucepan on medium/low warm olive oil, add onion and sauté until translucent. Add carrots & celery and sautee for 1-2 minutes, add stock and sauce and bring to a simmer – cook for approximately 20 minutes. Add beans, greens and cheese stir to combine. Allow the flavours to come together, add salt and pepper to taste.
Add gnocchi to the soup and cook for a few minutes until the gnocchi floats to the surface + 30 more seconds. Ladle soup into bowls and finish with freshly grated parmeggiano reggiano cheese and enjoy!
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