Italian Mixed Vegetable Stew

Name: Italian Mixed Vegetable Stew
Yield: 8 or more servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 medium potatoes, peeled and diced; One 10-ounce package frozen cut green beans; One 28-ounce can salt-free diced tomatoes, undrained; 1/4 cup dry red wine; 1 teaspoon Italian herb seasoning; 1/2 teaspoon dried basil; 2 cups water; 3 heaping cups cauliflower, cut into bite-sized pieces; 1 medium zucchini, quartered lengthwise and sliced; 1 pound frozen gnocchi, thawed; Salt and freshly ground pepper to taste; 1/4 cup chopped fresh parsley, or more to taste

December 9, 2011

Gnocchi are dumplings made of semolina and potato flours. They add substance to this flavor-ful stew. At many supermarkets, you’ll find them in the frozen food section near ravioli, tortellini, and other such Italian specialties. Serve with Bruschetta (page 159) and a green salad featuring olives and chickpeas.

Recipe notes

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