CREAMY ARTICHOKE ROSEMARY SOUP WITH LEMON GNOCCHI
MAKES 12 CUPS
FOR LEMON GNOCCHI GATHER
1 preserved lemon ¼ teaspoon ground turmeric powder
1½ cups instant mashed potatoes
1 cup unbleached allpurpose flour
1 cup vegan plain yogurt
MAKE IT
1. Slice and finely chop preserved lemon (approximately 1/3 cup), removing any seeds.
2. In a large bowl, whisk together turmeric powder, instant mashed potatoes, and flour.
3. Use hands to fold in yogurt and minced preserved lemon until a dough forms.
4. Scoop one tablespoonsized gnocchi onto working surface. Pinch each piece into two and press a fork onto each side to form a ridged shape.
FOR CREAMY ARTICHOKE ROSEMARY SOUP GATHER
3 sprigs rosemary
4 garlic cloves
2 (15 ounce) cans artichoke hearts
¼ cup olive oil, more for garnish
1 tablespoon sea salt
1 quart vegetable stock 1 quart unflavored oat milk 1 (10 ounce) package frozen spinach
Cracked black pepper, to serve
MAKE IT
1. Destem and finely chop rosemary (approximately 2 tablespoons).
2. Mince garlic or pass through garlic crusher.
3. Drain artichoke hearts. Quarter into smaller pieces.
4. In a medium pot, stir together chopped rosemary, minced garlic, cut artichoke hearts, olive oil, and sea salt.
5. Cook on a medium flame for 3 to 5 minutes, stirring occasionally.
6. Stir in rosemary, garlic, and artichoke pieces and cook for 1 to 2 minutes.
7. Add vegetable stock and oat milk.
8. Bring to a simmer and cook for 15 minutes.
9. Drop in formed Lemon Gnocchi and cook for 3 to 5 minutes or until gnocchi starts to float and is cooked through.
10. Add spinach to a strainer and run under cold water until defrosted.
11. Squeeze out excess moisture and add to soup right before serving to prevent discoloring.
12. Serve hot topped with a drizzle of olive oil and freshly cracked black pepper.