Vegetable Soup with Winter Squash Gnocchi

• HEALTHY

Gnocchi

1. 1 cup Simple Squash Puree
2. 1/2 cup all-purpose flour
3. 1 large egg, beaten
4. 3 tablespoons grated Parmesan cheese, plus shavings for garnish
5. 1/4 teaspoon ground nutmeg
6. Kosher salt

Soup

1. 1 tablespoon canola oil
2. 2 leeks, white and tender green parts, finely chopped
3. 1 small celery rib, finely chopped
4. 4 cups chicken broth
5. 1 plum tomato—peeled, seeded and finely diced
6. 2 tablespoons minced parsley
7. 1 teaspoon minced sage
8. Freshly ground pepper

1. In a medium bowl, combine the Squash Puree with the flour, egg, Parmesan, nutmeg and 1/4 teaspoon of salt and stir until smooth.
2. Heat the oil in a large saucepan. Add the leeks and celery and cook over moderate heat, stirring occasionally, until the leeks are softened. Add the broth and tomato and bring to a boil.
3. Cut 1/2 inch off the corner of a sturdy plastic bag. Spoon the gnocchi dough into the bag. Gently squeeze the bag, cutting 1/2-inch lengths of dough into the simmering soup. Cook until the gnocchi rise to the surface; stir once and cook for 1 minute more. Add the parsley and sage and season with salt and pepper. Serve the soup with the shaved Parmesan.