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Gnocchi and Vegetable Soup

Emma Chapman
  • minutes
  • Serves

INGREDIENTS

3

Carrots (about 8 oz.)

4 cloves

Garlic

3 tbsp

Onion

1 tbsp

Parsley

1

big handful Spinach

1

Zucchini (about 5 oz.)

1 can

Tomato puree

2 cups

Vegetable stock

1

package Gnocchi

1

Salt and pepper

1 tbsp

Olive oil

1

Parmesan to serve