Minestrone with Gnocchi

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• Kosher salt and freshly ground pepper
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 15 -ounce can diced tomatoes
• 1 small sprig rosemary
• 1/3 cup grated parmesan cheese, plus 1 small parmesan rind (optional)
• 1 small head escarole, chopped
• 1 16 -ounce package gnocchi

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper.
3. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
4. Add the garlic and red pepper flakes; cook 1 minute.
5. Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot.
6. Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper.
7. Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes.
8. Discard the rosemary sprig and parmesan rind.
9. Ladle the soup into bowls; top with the grated parmesan and drizzle with olive oil.
10. Photograph by Antonis Achilleos

extravirgin olive oil, stalks celery, carrots, onion, kosher salt, garlic, red pepper, tomatoes, rosemary, parmesan cheese, head

Taken from www.foodnetwork.com/recipes/food-network-kitchens/minestrone-with-gnocchi.html (may not work)