Italian Veggie Stew with Gnocchi
Posted: Tue Feb 23, 2010 10:01 amI made this the other night for a potluck (it was the only thing I could eat lol) and everyone at the party LOVED it! It's so delicious and no one missed the meat because of the gnocchi.
1 large onion, chopped
3 cloves garlic, minced
2 cups thinly shredded white cabbage (I used a bit more)
2 medium potatoes, peeled and diced (I parboiled them first)
1-1/2 cups fresh string beans, cut into 1" lengths
28 oz. can whole peeled tomatoes (I put them into the blender for about 30 seconds)
1/4 cup dry red wine (optional)
1 tsp Italian herb mix
1/2 tsp. dried basil
3 heaping cups cauliflower, cut into bit-sized pieces
1 medium zucchini, quartered lengthwise and sliced
1/2 lb. frozen gnocchi, thawed (I find a whole lb. is too much gnocchi)
Salt & pepper to taste
1/4 cup chopped fresh parsley
Dry-saute onion, garlic and cabbage (adding a bit of veggie broth as needed) in dutch oven, covered, lifting lid to stir occasionally, about 10 minutes, until veggies are limp and beginning to turn brown.
Add potatoes, string beans, tomatoes, wine and seasonings. Bring to a simmer, then simmer, covered, until veggies are just tender, about 15 minutes. Add the cauliflower and zucchini and cook, covered, for another 10 to 15 minutes, until all the veggies are done but not overcooked.
In the meantime cook the gnocchi separately in a large pot until they are done (approximately 10 minutes - they will float to the top when they're ready). When done, drain and gently stir into the stew. Season to taste with salt & pepper and stir in the parsley. The stew should have a thick, moist base but not be too soupy. If stew is too thick add a little veggie broth or water.
If time allows let stew stand off the heat for an hour or two, then heat through before serving.
Enjoy!
By the way, this recipe (with modifications to make it McDougall-friendly) came out of a cookbook called "Vegetarian Soups for All Occasions" by Nava Atlas, which I use a lot. It's wonderful!
1 large onion, chopped
3 cloves garlic, minced
2 cups thinly shredded white cabbage (I used a bit more)
2 medium potatoes, peeled and diced (I parboiled them first)
1-1/2 cups fresh string beans, cut into 1" lengths
28 oz. can whole peeled tomatoes (I put them into the blender for about 30 seconds)
1/4 cup dry red wine (optional)
1 tsp Italian herb mix
1/2 tsp. dried basil
3 heaping cups cauliflower, cut into bit-sized pieces
1 medium zucchini, quartered lengthwise and sliced
1/2 lb. frozen gnocchi, thawed (I find a whole lb. is too much gnocchi)
Salt & pepper to taste
1/4 cup chopped fresh parsley
Dry-saute onion, garlic and cabbage (adding a bit of veggie broth as needed) in dutch oven, covered, lifting lid to stir occasionally, about 10 minutes, until veggies are limp and beginning to turn brown.
Add potatoes, string beans, tomatoes, wine and seasonings. Bring to a simmer, then simmer, covered, until veggies are just tender, about 15 minutes. Add the cauliflower and zucchini and cook, covered, for another 10 to 15 minutes, until all the veggies are done but not overcooked.
In the meantime cook the gnocchi separately in a large pot until they are done (approximately 10 minutes - they will float to the top when they're ready). When done, drain and gently stir into the stew. Season to taste with salt & pepper and stir in the parsley. The stew should have a thick, moist base but not be too soupy. If stew is too thick add a little veggie broth or water.
If time allows let stew stand off the heat for an hour or two, then heat through before serving.
Enjoy!
By the way, this recipe (with modifications to make it McDougall-friendly) came out of a cookbook called "Vegetarian Soups for All Occasions" by Nava Atlas, which I use a lot. It's wonderful!
