This post is sponsored by Muir Glen Organic. Thanks for supporting the brands we love.
When I cook for you, the nice people of the internet, I obsessively weigh and measure every ingredient and take fastidious notes so that the recipe I put on the site is as close as possible to the recipe I put on the table. So when I cook for my family, I like to feel my way through a recipe – measuring sea salt by pouring it into my palm, adding herbs by the handful and stock by the jarful. I like to determine quantities by what I have on hand. If there are a lot of carrots and a little ginger in my kitchen, there will be a lot of carrots and a little ginger in the dish.
This soothing tomato gnocchi stew came out of a recipe that I was feeling my way through. It was a useful soup that accommodated my glut of onions, garlic, carrots, celery, and greens, as well as herbs in random amounts. Of course, flavor is the real test and the rich tomato taste was bright enough for a late summer heat wave and I’m certain it’s hearty enough to serve in the depths of winter.
And while piles of herbs and vegetables are great, it’s the tomatoes that make or break this stew. Muir Glen Organic tomatoes always have a bright, vivid flavor and the hint of smoke in the Fire Roasted Tomatoes adds another layer to this dish. As we leave fresh tomato season behind, it’s nice to have a pantry stocked with quality canned tomatoes to get me through the winter.
This recipe makes use of pre-made frozen gnocchi, but if you’re up for homemade, please do that. The greens are known as ‘braising greens’ and are a CSA staple. Braising greens tend to be a mix of sturdy greens including mustard greens, chard, dandelion, hon tsai tai, tatsoi, or kale. Feel free to use a braising mix like I have here, or whatever dark, leafy greens you have on hand.
- 2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, diced
- 1 celery rib, diced
- 1 carrot, diced
- 2 cloves garlic, smashed, peeled, and minced
- sea salt
- 1 cup dry white wine
- 1 quart vegetable stock (homemade or low-sodium from the store)
- 1 28-ounce can Muir Glen Organic Diced Fire Roasted Tomatoes
- water as needed
- 2 handfuls braising greens, chopped
- 2 tablespoons minced parsley leaves, plus more for garnish
- 2 tablespoons minced basil leaves, plus more for garnish
- 1 pound pre-made gnocchi
- shaved Parmesan for serving
- Set a Dutch oven or other large, heavy bottomed pot over medium heat. Add olive oil, and then the onion, celery, and carrot, and sprinkle with a big pinch sea salt. Cook, stirring often, until vegetables are very tender and golden, about 10 minutes. Add garlic and sauté 1 minute more. Pour in wine and raise heat to medium-high. As wine bubbles away, scrape up any brown bits from the bottom and sides of the pot.
- Next, stir in broth, Muir Glen Organic Diced Fire Roasted Tomatoes, and 1/2 teaspoon sea salt. Bring mixture to a gentle boil, then turn heat to medium-low and simmer 20 minutes. Stir often. If soup gets too thick, add 1/2 cup water as needed. Toward the end of cook time, taste mixture and add salt to taste.
- Meanwhile, bring a big pot of salted water to a boil. Cook gnocchi according to package instructions, or cook a few at a time and use a slotted spoon to remove gnocchi as soon as they float to the top. Set cooked gnocchi in a colander to drain.
- Fold greens and herbs into stew. Remove pot from heat. Ladle stew into bowls, tuck cooked gnocchi throughout, and garnish with fresh herbs, shaved Parmesan, and ground black pepper*. Serve immediately.
- * If you’re serving a big crowd, go ahead and add gnocchi to the stew just before serving. If you have a smaller crowd or want leftovers, it’s best to keep them separate, as the gnocchi can easily get mushy.
Disclosure: This post is sponsored by Muir Glen Organic. Thanks for supporting the brands that make Brooklyn Supper possible.