Gnocchi Soup

So I've been meaning to make a post here for the last week or so. However, I have been down with a nasty sinus infection and haven't really been cooking... at least unless everyone wanted vegetarian noodle soup, since that has been my breakfast and my dinner most days.

Yesterday I was feeling a bit more human, though, so I decided I was going to try something new. This recipe is based on one from FatFree Vegan Kitchen. However, it turned out that we were short on potatoes. We did have some small gnocchi going spare in the pantry, though, so we subbed it in instead. It turned out very nice and relatively filling. It's definitely going to be a repeater in our house.

Due to some poor planning on my part, this recipe does require two pots. It might work out better that way for most people as well, but it's probably possible to make this using only one pot.

Gnocchi Soup
Based on a recipe by FatFree Vegan Kitchen

Ingredients

• 1 packet of Gia Russa Mini Gocchi with Potatoes
• 1/2 small red onion, chopped
• 1 teaspoon of margarine (I used Earth Balance)
• 1 teaspoon of olive oil 
• 1 cup of vegetable broth 
• 1/4 teaspoon of dried rosemary or 1/2 teaspoon of fresh rosemary
• 1/8 to 1/4 teaspoon of (white) pepper
• 1/2 teaspoon of salt
• 1 Tablespoon of Red Star Nutritional Yeast
• 1 1/2 cups of soy milk

Directions

1. In a large stockpot, melt the butter over medium heat with the olive oil. Add the onion and stir until soft, about 3 to 5 minutes.
2. Add the rosemary and vegetable broth. Add the pepper, salt, and nutritional yeast. Reduce heat to medium-low.
3. Meanwhile in another pot, bring the mini gnocchi to boil. Cook according to package directions, 1-3 minutes (or until gnocchi floats to the top). Drain and add to broth.
4. Slowly add the soy milk to the broth and gnocchi. Allow to cook until warm, stirring frequently. Serve hot and enjoy!