This is the perfect stew for fall or winter! It’s creamy and hearty with the addition of the gnocchi, and completely plant-based and gluten free. Pair this with a thick slice or two of gluten free bread and you’ve got the perfect weeknight dinner.
What Do I Need to Make This Recipe?
You‘ll need two pieces of equipment to make the recipe. The first thing you‘ll need is a large soup pot to cook the stew and veggies in. Second, you will need an immersion blender or regular blender. If you‘re using a regular blender, you will simply need to pour the soup into it to have the same effect as an immersion blender. If you don‘t yet have an immersion blender, I would highly recommend one! They come in handy when making soups or sauces.
What Could I Serve With This?
As mentioned above, this stew goes really well with a few slices of some hearty gluten free bread! My favorite brand for this is GreenLite Foods. Their artisan breads make you feel like you‘re having regular bread. Other options that could go with this are plant-based/gluten free grilled cheeses, gluten free cornbread, or a side salad.
Ingredients
- Carrots
- Frozen Peas
- Yellow Onion
- Yukon Potatoes
- Minced Garlic
- Gluten Free Gnocchi – I used the cauliflower gnocchi from Whole Foods.
- Low Sodium Vegetable Broth
- Extra Virgin Olive Oil
Substitutions
There aren’t many ingredients in this recipe, so in turn, there aren’t many substitutions. However, you’re always welcome to play around with the veggies in this stew (except for the potatoes as those are part of the base). You could add broccoli, spinach, bell pepper, or even mushrooms to this soup! Of course, you can always use garlic cloves or garlic powder instead of minced garlic. If there is a different oil you’d prefer to cook with than extra virgin olive oil, that’s okay too!
Recipe
Veggie Gnocchi Stew
Ingredients
- 3 large carrots – cut into slices
- 1 cup frozen peas
- 1/2 diced yellow onion
- 2 Yukon potatoes
- 1 1/2 tsp minced garlic
- 16 ounces gluten free gnocchi
- 3 1/2 cups low sodium vegetable broth
- 4 tbsp extra virgin olive oil
Instructions
- Cook the gnocchi according to package directions.
- In a large soup pot, add 2 tbsp olive oil along with the peas and carrots. Sauté until peas are no longer frozen and carrots are softened. Dump into a small mixing bowl and set aside.
- In the same large soup pot, add 2 tbsp olive oil, yellow onion, and minced garlic and sauté on medium heat until onions have softened.
- Cut the potatoes into 1" cubes.
- Add the potatoes to the soup pot. Cook until softened (5-7 minutes covered).
- Add the vegetable broth to the pot and stir.
- Turn off the heat. Use an immersion blender or regular blender to blend the potatoes and broth into a creamy stew base.
- Stir the peas, carrots, and gnocchi into the stew base.
- Serve hot and enjoy!
Leave a Reply