Things that sound delicious include sweet potato gnocchi with lemon-thyme sauce. I want that every day. A decidedly undelicious thing? The sweet potato gnocchi that I made last week. It was tough, dense, and didn’t even taste like sweet potato. Even with the sauce (delish!), it was a disappointing dinner.
Tossing good food, especially when you spent your leisure time making it and splurged on chickpea flour and chopped off half your thyme bush to make it happen, feels like a waste. And who likes waste? Cue: salvage soup.
At the back of my fridge: celery, spinach, a tupperware full of leftover gnocchi and sauce. In the pantry: onions, garlic, chicken bouillon cubes. The soup simmered while I worked, and by the time I broke for lunch, I had gnocchi-gone-wrong soup. Hearty, packed with flavour and healthy goodness, and – drum roll – delicious. Salvage accomplished.
This soup shouldn’t demand the trouble of making a failed batch of gnocchi. You could use frozen gnocchi, chunky pasta, or, alternatively, cubes of pan-fried or roasted sweet potato or squash. I want to eat that right now actually.
gnocchi & sauce recipe from Design Sponge
1-2 cups gnocchi, dried chunky pasta, or cubed baked sweet potato/squash
1 red onion, sliced in 1/4 inch rounds
3 tbsp lemon juice
2-3 tbsp fresh thyme
2 sticks of celery, sliced thinly
2 cloves garlic, minced
2-4 cups stock, or 2-4 cups water
1-2 cups spinach or another leafy green, chopped
1. In a large soup pot, heat olive oil over low heat. Add red onion slices and saute, stirring occasionally, until soft (15-20 minutes). Add lemon juice, thyme, celery & garlic, stirring occasionally for another 10 minutes.
2. Add gnocchi/pasta/sweet potato, and pour over enough stock/water to cover all. Bring to a boil, then decrease heat to a simmer. Cook for 15 minutes, stirring occasionally. Add spinach, cook for an additional 2 minutes, and serve.