Vegetable Gnocchi Soup

Instant Pot Directions:

1. Add olive oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads normal.
2. Add the carrots, onion, celery, salt, garlic powder, chili flakes, and rosemary. Cook until the vegetables are softened.
3. Slowly pour in the broth. As you pour, scrape up any bits of vegetable stuck to the bottom of the pot (to prevent the burn warning). Add the kale.
4. Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 2 minutes.The Instant Pot will take about 8-10 minutes to come to pressure, depending on how hot the soup is, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished.Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
5. Take the lid off the Instant Pot. Press the cancel button to end the cook cycle.
6. Press the sauté button. Leave the adjustable temperature setting at normal. 
7. If using frozen gnocchi, add it now. If using fresh or shelf-stable gnocchi, wait before adding it.
8. Stir the soup. Slowly pour in 1 and ¾ cups of milk. In a separate small bowl, whisk together the remaining ¼ cup milk and the cornstarch. Pour the cornstarch mixture into the soup, stirring constantly.Heat the soup to a light simmer, stirring often. Taste the soup, and if desired, add more salt (for flavor) or chili flakes (for heat).If using fresh or shelf-stable gnocchi, add it now, and continue simmering until the gnocchi is cooked through (when it pillows and floats to the top of the soup).
9. Serve immediately, topping with Parmesan if desired.Refrigerate leftovers and use within 2-3 days.

Stovetop Directions:

1. Heat olive oil over medium heat in a soup pot. Add the carrots, onion, celery, salt, garlic powder, chili flakes, and rosemary. Cook until the vegetables are tender.
2. Add the broth and kale. Cover the pot, and simmer over medium heat until the kale is softened, about 10-15 minutes.
3. If using frozen gnocchi, add it now. If using fresh or shelf-stable gnocchi, wait before adding it.
4. Stir the soup. Slowly pour in 1 and ¾ cups of milk. In a separate small bowl, whisk together the remaining ¼ cup milk and the cornstarch. Pour the cornstarch mixture into the soup, stirring constantly.Heat the soup to a light simmer, stirring often. Taste the soup, and if desired, add more salt (for flavor) or chili flakes (for heat).If using fresh or shelf-stable gnocchi, add it now, and continue simmering until the gnocchi is cooked through (when it pillows and floats to the top of the soup).
5. Serve immediately, topping with Parmesan if desired.Refrigerate leftovers and use within 2-3 days.