It’s not everyday that I have time to prepare a homemade dinner when I get home from work. I typically have a short window of time before the extracurricular chauffeuring of kids begins. Most Sundays, I will prepare things for the coming week. Washing veggies, cooking taco meat, simple things like that to make the weeknights easier.
Recipes often claim to be “quick and easy” and then 45 minutes later I find myself still without dinner on the table. When I find a recipe that is actually quick and easy and something that tastes good, I keep it on hand.
This gnocchi soup is not only actually quick and easy but it’s also vegetarian which, for us with a vegetarian 11-year-old, makes it an ideal meal. It also has a ton of veggies in it but my kids loved it.
Warning- the finished product doesn’t look totally satisfying but I promise you it is delicious and the perfect fall meal.
PC: Stephanie O’Farrell
You will need:
- Vegetable Broth- about 2 cups
- “Holiday Vegetable Hash- this is chopped up butternut squash, sweet potato, celery, sage, rosemary and parsley. You could chop it up yourself, but this pre-chopped version made it incredibly simple.
- Boursin Cheese- 5.3 ounce box
- Gnocchi- I used pumpkin to make the perfect fall meal
Here is what you will do:
Sautee the vegetables in a lightly oiled pan until they are softened
In a blender add softened vegetables, Boursin cheese, 2 cups vegetable broth (I used about 2.5 cups)
Blend for about a minute
Pour mixture into a pot and bring to a boil
Add in gnocchi
Cook gnocchi as instructions call for (typically only a few minutes until they start rising to the top
I served my kids grilled cheese on the side but croutons in the soup would also be lovely.
Enjoy!
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Read more of Stephanie’s contributions to AllMomDoes here.
