INGREDIENTS
2 tablespoons olive oil
1 yellow onion, diced
1 cup sliced carrot
1 cup sliced celery
6 cloves garlic, thinly sliced
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried sage
32 oz. vegetable broth
1 (13.5 oz.) can full-fat coconut milk
1 (15 oz.) can chickpeas, drained
16 oz. frozen vegan potato gnocchi
1 cup shredded vegan Parmesan, optional
2 cups fresh chopped kale or spinach
1 teaspoon apple cider vinegar
Kosher salt
fresh cracked pepper
fresh chopped parsley
vegan Parmesan
INSTRUCTIONS
1. Heat oil in a large pot over medium heat.
2. Add onion, carrot, celery, and a couple pinches of salt and pepper.
3. Cook, stirring occasionally for 8 minutes.
4. Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
5. Add chickpeas and gnocchi.
6. Add veggie broth and coconut milk, along with a couple pinches of salt and pepper.
7. Stir to combine and bring to a simmer over medium high heat.
8. Once simmering, reduce heat to medium low and simmer for 6-10 minutes or until gnocchi is cooked through and tender.
9. Remove from heat and stir in shredded vegan Parmesan until melted.
10. Stir in kale and apple cider vinegar. Then season to taste with salt and pepper.
11. Garnish with fresh chopped parsley and vegan Parmesan.
credit: midwestfoodieblog.com