Minestrone with gnocchi

Ingredients:

• 3 tbsp extra-virgin olive oil + extra for drizzling
• 2 stalks celery, cut into pieces
• 2 carrots, cut into pieces
• 1 onion, diced
• 2 cloves garlic, crushed
• 1/4 tsp red pepper flakes
• 1 can (425 g) canned diced tomatoes
• 1 small sprig of rosemary
• 1/3 cup grated Parmesan cheese + 1 small rind (optional)
• 1 small head escarole, chopped
• 1 package (450 gr.) gnocchi

Preparation:

1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add celery, carrots, onion, 1/2 teaspoon salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute.
2. Add 6 cups of water, tomatoes, rosemary, Parmesan rind, and 1/2 teaspoon of salt to the saucepan. Bring to a boil, then reduce heat to medium and simmer until the vegetables are very soft, about 15 minutes. Add the escarole and simmer until wilted, about 3 minutes; season with salt and pepper to taste.
3. Add the gnocchi and cook, stirring gently, until tender, about 3 minutes. Discard the rosemary sprig and Parmesan rind. Ladle the soup into bowls, sprinkle with grated Parmesan, and drizzle with olive oil.