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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.
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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.
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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.
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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.
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* 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.