Ingredients
Thick cut bacon
1tbsp basil, dried
6 carrots cut
4 celery stalk cut
2 garlic cloves
4 cups kale
1tbsp fresh rosemary
2 tbsp fresh thyme
1 yellow onion (I did less)
1 1/2 cups coconut milk
4 cups vegetable broth
1lb fresh gnocchi
2 tbsp flour or cornstarch
1tsp fennel seeds
Salt & pepper to taste
Red pepper flakes (I prefer mine spicy!)
2 tbsp olive oil
2 tbsp butter
1/2 parmesan or asiago cheese shredded. Or both!
Instructions
1.) Cook bacon in a large Dutch oven over medium heat.cook until crisp about 5 minutes. In the last minute add fresh rosemary. Remove bacon keep about 1 tbsp bacon grease. Add olive oil and onions. Cook 5 minutes until golden. Add carrots, celery, garlic, pepper flakes, salt, pepper cook 5 minutes until very fragrant.
2.) Stir in butter and flour/cornstarch. Cook 1 minute add broth. Simmer over medium heat for 20 minutes until carrots are tender.
3.) 10 minutes before serving stir in kale, coconut milk, parm and Gnocchi. If too thick add more broth.
Serve warm with rosemary bacon and shredded cheese. Also with some crispy carb filled bread!
