Red cabbage soup (with gnocchi surprise!)

I love vegetables natural colors! and this cabbage didn’t disappoint me!

Turning it from red to lilac it’s a piece of cake: just cook it with a little broth and blend it like a velvety cream and you’re done.

Sure he needed company … so I dip three ricotta gnocchi made with a spoon, sweet and delicate.

Well, a purple base and a kind of stylized lily in the center… but no, don’t cheer Fiorentina!

SERVES 4 PEOPLE

READY IN 1 h

INGREDIENTS:

½ red cabbage

½ onion

2 tablespoons extra virgin olive oil

1 potato, cubed

1 liter vegetable broth

salt (if needed)

STEP 1: SLICE THE RED CABBAGE

Revome the outsider leaves and then slice the cabbage.

STEP 2: BROW THE ONION

Slice the onion nd place it in a pot with oil.

Sautè for a couple of minutes:

STEP 3: ADD VEGETABLES AND BROTH

Add cabbage, potato and cook for a couple of minutes.

Add the broth and cook over a medium/low heat for about 50 minutes.

STEP 4: BLEND

When cooked (the vegetables – especially the potatoes – must flake easily while stirring) blend it with an immersion blender until you get a super velvety cream.