Fall Release Wine Club Recipe

Hearty Gnocchi Soup with Herb Bacon

 

Ingredients:

• 4 slices bacon
• 1 tablespoon rosemary, chopped
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 6 carrots, chopped
• 4 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 1 teaspoon dried basil
• 1-2 teaspoons fennel seeds
• Pinch of crused red pepper flakes
• 2 tablespoons butter
• 2 tablespoons flour
• 6 cups vegetable broth
• 4-6 cups kale, roughly chopped
• 1 1/2 cups heavy cream
• 1/2 cup grated parmesan cheese
• 1 pound fresh potato gnocchi

Instructions:

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 olive oil and 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.

4) Serve the soup topped with the rosemary bacon and parmesan. Pair with CRU Winery Bien Nacido Vineyard Chardonnay or Sierra Madre Vineyard Pinot Gris.