Gnocchi Vegetable Soup

• 2 stalks celery, finely diced
• 4 garlic cloves, minced
• 3 tablespoons butter
• 1 onion, finely diced
• 2 carrots, finely diced
• 1/2 - 1 teaspoon dried thyme
• 3 tablespoons flour
• salt and pepper
• 6 cups vegetable stock or 6 cups chicken stock
• 16 ounces potato gnocchi
• 1 cup frozen corn
• 1 cup frozen peas
• red pepper flakes
• parmesan cheese

1. Heat a large soup pot over medium low heat. Melt your butter, then add your celery, garlic, onion, and carrots.
2. Cook for a few minutes until your veggies soften. Add your flour, one tablespoon at a time, stirring constantly so that it doesn't burn.
3. add your thyme, then your stock very slowly, whisking the whole time.
4. Bring your stock to a boil, then gently add your gnocchi, corn, and peas. Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper and red pepper flakes as needed.

stalks celery, garlic, butter, onion, carrots, thyme, flour, salt, vegetable stock, potato gnocchi, frozen corn, frozen peas, red pepper, parmesan cheese

Taken from www.food.com/recipe/gnocchi-vegetable-soup-519923 (may not work)