Gnocchi Vegetables Stew


  • 1 large onion, sliced
  • 1 c. chopped leek
  • 1 c. chopped celery
  • 1 c. diced carrot
  • 2 c. cubed zucchini
  • 2 c. cubed yellow squash
  • 3 c. cubed butternut squash
  • 3 c. cubed white potatoes
  • 3 c. fresh green beans, cut into 1-inch pieces
  • 3 c. broccoli florets
  • 2 c. frozen edemame (16-oz. bag)
  • 2 c. potato gnocchi


  • 6 c. vegetable broth
  • 3/4 c. flour
  • 1/4 c. Bragg’s liquid aminos
  • 1 tsp. salt
  • 2 Tbsp. McKay’s beef-style seasoning
  • 1 Tbsp. Vegex or Marmite (yeast extract)


  1. In a large stock pot, sauté onion until clear over medium heat, stirring to avoid burning. Add the leek, celery and carrot and continue to sauté for 3 minutes more.
  2. Mix the broth together in a separate bowl and add to the sautéed vegetables. Stir to mix, then add the zucchini, yellow squash, butternut squash, potatoes, and fresh green beans. Bring to a boil, then reduce heat, cover and simmer on medium-low for 30 minutes.
  3. Add the broccoli, edemame and gnocchi and stir to mix. Continue to cook uncovered for 10 more minutes. Serve hot.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Soups

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.