Buon appetito!
Gnocchi soup
Made by Stephanie Bex
Ingredients
4 persons
- 250 grams of mixed ground meat
- 1 onion, finely chopped
- 1 clove of garlic, pressed
- 1 liter chicken broth
- 1 can ELVEA Cubetti
- 2 teaspoons Italian seasoning
- 500 grams gnocchi
- 2 handfuls of fresh spinach
- 2 tablespoons grated Parmesan cheese
- salt and pepper
- olive oil
Preparation
-
1
Heat a splash of olive oil in a large pot. Add the onion, garlic, and minced meat, and cook until the minced meat is done.
-
2
Add the chicken broth and ELVEA Cubetti. Bring to a boil and season with Italian herbs, pepper, and salt.
-
3
Add the gnocchi and let them cook in the soup. Then turn off the heat, add the spinach, and let it wilt briefly.
-
4
Divide the soup among the bowls and garnish with grated Parmesan cheese and, if desired, a basil leaf.
-
5
Buon appetito!
