2 tablespoons olive oil

1 medium white onion, diced

2 medium carrots, diced

2 celery stalks, diced

5 cloves garlic, minced

2 tablespoons finely chopped fresh rosemary

¼ teaspoon crushed red pepper flakes

1 pound baby bella mushrooms, sliced

6 cups vegetable broth

1 bay leaf

1 (16-ounce) package uncooked gnocchi

4 cups finely chopped fresh kale (tough stems discarded)

⅓ cup heavy cream

Fine sea salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese, for topping (optional)

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Heat olive oil in a large soup pot over medium heat.
Add diced onion, carrots, and celery; cook for 5–7 minutes until softened and fragrant.
Stir in minced garlic, rosemary, and red pepper flakes; cook for 1 minute until aromatic.
Add mushrooms and cook for 5–6 minutes until browned and tender.
Pour in vegetable broth and add bay leaf; bring to a gentle boil, then simmer for 10 minutes.
Add gnocchi and cook for 3–4 minutes, or until the gnocchi float to the surface and are tender.
Stir in chopped kale and cook for 2 minutes, allowing it to wilt.
Add heavy cream, season with salt and pepper to taste, and simmer gently for 1 more minute.
Remove bay leaf and serve hot, topped with freshly grated Parmesan cheese if desired.

Substitute spinach or Swiss chard for kale if desired.

Use coconut milk or cashew cream for a vegan version.

Add white beans, lentils, or cooked chicken for extra protein.

For richer flavor, sauté mushrooms with a splash of white wine before adding broth.

Store leftovers up to 4 days in the fridge or freeze up to 2 months (note: gnocchi may soften slightly).