Umami Recipes
Umami Recipes

Gnocchi-Leek Soup With Greens

4 servings

servings

-

total time

Ingredients

⅓ cup vegetable oil

2 large leeks, white and pale green parts only, thinly sliced, divided

Kosher salt

1 lemon, halved, seeds removed

2 Tbsp. unsalted butter

1 Parmesan rind (optional), plus shaved Parmesan for serving

6 cups low-sodium vegetable broth

Freshly ground pepper

1 1.1-lb. package shelf-stable or refrigerated gnocchi

2 (packed) cups torn Tuscan kale leaves

Torn dill sprigs (for serving)

Directions

Heat ⅓ cup vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook one fourth of 2 large leeks, white and pale green parts only, thinly sliced, stirring occasionally, until deep golden brown and crisp, 6–8 minutes. Drain through a fine-mesh sieve set over a small bowl; immediately season with kosher salt and toss to combine. Set crispy leeks aside. Reserve pot.

Heat 1 Tbsp. leek oil in reserved pot over medium-high (reserve remaining oil for using in salad dressings, sauces, or roasting vegetables). Cook 1 lemon, halved, seeds removed, cut side down, until deeply browned, 2–3 minutes. Transfer to a plate.

Reduce heat to medium; melt 2 Tbsp. unsalted butter in pot. Add remaining leeks, season with salt, and cook, stirring occasionally, until softened but without having taken on much color, about 5 minutes.

Return lemon to pot and add 1 Parmesan rind (if using), 6 cups low-sodium vegetable broth, and a few grinds of freshly ground pepper; season with salt. Increase heat to high and bring broth to a boil. Reduce heat to medium; simmer until reduced slightly and broth smells lemony, about 15 minutes.

Using tongs, fish out lemon halves, squeezing gently to add some juice to pot, and discard. Remove Parmesan rind and discard. Add one 1.1-lb. package shelf-stable or refrigerated gnocchi to pot and simmer until cooked through, about 5 minutes. Remove from heat, add 2 (packed) cups torn Tuscan kale leaves, and stir until just wilted.

Ladle soup into bowls and top with torn dill sprigs, shaved Parmesan, and reserved crispy leeks; season with more pepper.

4 servings

servings

-

total time
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