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.