Italian Mixed Vegetable Stew
Gnocchi are dumplings made of semolina and potato flours. They add substance to this flavor-ful stew. At many supermarkets, you’ll find them in the frozen food section near ravioli, tortellini, and other such Italian specialties. Serve with Bruschetta (page 159) and a green salad featuring olives and chickpeas.
Recipe information
Yield
8 or more servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Step 2
Add the potatoes, green beans, tomatoes, wine, seasoning, and basil. Stir in the water. Bring to a rapid simmer. Lower the heat, cover, and simmer gently until the vegetables are just tender, about 15 minutes.
Step 3
Add the cauliflower and zucchini and cook for another 10 to 15 minutes, or until all the vegetables are done but not overcooked.
Step 4
Meanwhile, cook the gnocchi separately in a large pot according to package directions. Most prepared gnocchi cook in about 10 minutes. When done, drain and gently stir into the stew.
Step 5
Season with salt and pepper and stir in half of the parsley. The stew should have a thick, moist base, but not be too liquidy. Add a bit more water if needed.
Step 6
Serve at once. Top each serving with a sprinkling of the remaining parsley.
Nutrition Information
Step 7
Per serving:
Step 8
Calories: 210
Step 9
Total fat: 8g
Step 10
Protein: 6g
Step 11
Fiber: 6g
Step 12
Carbohydrate: 31g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 88mg
