Gnocchi & Bacon Soup
As we enter the magical yet cold month of December, cue the hearty soups! If you’re like us, you’ve had cold and bleak weather for a few months now. If not, I am jealous of you 😁. I recently came across this recipe and couldn’t wait to try it as I had a pound of thick bacon (not sliced but the thick cut aka the best cut). We also love gnocchi (as you can see in our recipe here) and having it in a soup is just straight up delicious. This was also a great excuse to use my fancy blue dutch oven 🙂.
I’ll be honest, I knew this recipe would make a large amount but I decided to proceed with the original ingredient amounts. I tend to make the recipe as is any time I do it for the first time. If you’re okay eating it for a few days then don’t make any changes. Or better yet, make it for your guests and it’ll be gone quicker than you know (although I recommend saving some for yourself later 😉).
Ingredients:
4 slices thick cut bacon, chopped - I used half a pound slab of bacon
1 tablespoon fresh chopped rosemary - I omitted this as I dislike the taste
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
6 carrots, chopped - Opted for 4 carrots instead
4 celery stalks, chopped - We used 2
2-4 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil (or 1 teaspoon dried) - Used fresh basil instead
1-2 teaspoons fennel seeds use to your taste - Did not use this
1 pinch crushed red pepper flakes
2 tablespoons salted butter
2 tablespoons all-purpose flour
4-6 cups low sodium vegetable broth
4-6 cups roughly chopped kale
1 1/2 cups canned coconut milk, heavy cream, or whole milk - I used heavy cream
1/2 cup grated parmesan or asiago cheese, plus more for serving - We had Parmesan
1 pound fresh potato gnocchi
Directions:
1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.
2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.
3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.
