Prep. time: 8 minutes
Cooking time: 10 minutes

What would you say to a Minestrone with gnocchi in just 18 minutes, as if you'd spent all afternoon in the kitchen?

If you don't plan to use all the gnocchi immediately, it's best not to add them all to the soup because they would absorb too much liquid.

Don't worry about the number of ingredients. Apart from the gnocchi, we usually have everything in our pantry or freezer (vegetable mix or spaghetti sauce).

Step 1

• In a large pot, heat the oil over medium heat.
• Add the first 5 ingredients, mix well, and sauté for 2 minutes.

Step 2

• Add the vegetables, beans, Italian herbs, and chili flakes. Sauté for 5 minutes.

Step 3

• In a small bowl, dissolve the cornstarch in the water. Set aside.
• Pour a bit of broth into the pot, then scrape the bottom to deglaze. Add the remaining broth and the diced tomatoes with their juice.

Step 4

• Stir in the dissolved cornstarch and mix well.
• Increase the heat and bring to a boil. Let it boil for 3 minutes, then reduce the heat. Season with salt and pepper to taste.

Step 5

• Distribute the gnocchi directly into serving bowls. Pour the hot soup over them. Mix well and let sit for 3 minutes, or until the gnocchi are tender.
• Drizzle with olive oil and garnish with parsley. Serve immediately.