CREAMY ARTICHOKE ROSEMARY SOUP WITH LEMON GNOCCHI

MAKES 12 CUPS

FOR LEMON GNOCCHI GATHER

1 preserved lemon ¼ teaspoon ground turmeric powder

1½ cups instant mashed potatoes

1 cup unbleached allpurpose flour

1 cup vegan plain yogurt

MAKE IT

1. Slice and finely chop preserved lemon (approximately 1/3 cup), removing any seeds.

2. In a large bowl, whisk together turmeric powder, instant mashed potatoes, and flour.

3. Use hands to fold in yogurt and minced preserved lemon until a dough forms.

4. Scoop one tablespoonsized gnocchi onto working surface. Pinch each piece into two and press a fork onto each side to form a ridged shape.

FOR CREAMY ARTICHOKE ROSEMARY SOUP GATHER

3 sprigs rosemary

4 garlic cloves

2 (15 ounce) cans artichoke hearts

¼ cup olive oil, more for garnish

1 tablespoon sea salt

1 quart vegetable stock 1 quart unflavored oat milk 1 (10 ounce) package frozen spinach

Cracked black pepper, to serve

MAKE IT

1. Destem and finely chop rosemary (approximately 2 tablespoons).

2. Mince garlic or pass through garlic crusher.

3. Drain artichoke hearts. Quarter into smaller pieces.

4. In a medium pot, stir together chopped rosemary, minced garlic, cut artichoke hearts, olive oil, and sea salt.

5. Cook on a medium flame for 3 to 5 minutes, stirring occasionally.

6. Stir in rosemary, garlic, and artichoke pieces and cook for 1 to 2 minutes.

7. Add vegetable stock and oat milk.

8. Bring to a simmer and cook for 15 minutes.

9. Drop in formed Lemon Gnocchi and cook for 3 to 5 minutes or until gnocchi starts to float and is cooked through.

10. Add spinach to a strainer and run under cold water until defrosted.

11. Squeeze out excess moisture and add to soup right before serving to prevent discoloring.

12. Serve hot topped with a drizzle of olive oil and freshly cracked black pepper.