Even though I prefer Blogger, since Blogger and Wordpress don't work well together, the content of this blog is also at Wordpress at Marti's DIY.

Privacy Disclosure: Blogger uses cookies. If you're ok with that, stay here, read, and comment. If you're not, then don't.

Monday, February 17, 2014

Leftover Roast Beef and Gnocchi Soup

I had another post planned for Tuesday, but I just made this soup and thought I'd better write it down before I forgot how I made it. So this post is mainly for myself, but I hope you might be able to use it too. I thought it was great and even Hubby gave it his seal of approval. I looked online for a recipe using roast beef and gnocchi and couldn't find anything, so I made my own.

When I made the roast, I seared the rump roast on all sides and then made my own version of Lipton onion soup and sprinkled it on top. For that, I used 2 beef bouillon cubes, crushed, 8 teaspoons dried onions, 1/8 teaspoon onion powder, 1/8 teaspoon celery seed, 1/8 teaspoon black pepper and 1/2 teaspoon sugar. I also cooked potatoes and carrots with the roast, and while the potatoes probably thickened the broth, I don't think it made any difference in taste as I strained the broth before using it in the soup. There was about 2 cups of very thick broth. I put it in the fridge overnight and peeled the solid fat layer off the top before using. I think it would be great with just beef broth and no beef, but then I'm not really keen on meat.

Gnocchi Beef Soup Recipe

Chopped roast beef leftovers, between 1-2 cups
6 cups leftover beef broth or canned broth (my leftover broth was congealed and I mixed it with 4 cups water)
16 oz gnocchi (I used the dried, shrink wrapped kind from Costco)
4-6 Tablespoons olive oil
1 cup sliced sweet onion (about 1/2 a large onion sliced 1/4inch thick)
1 cup sliced red and green sweet peppers (sliced about 1/4 inch thick)
1 cup sliced zucchini (I used 2 zucchini that were each about 6 inches long)
1 cup broccoli, cut into bite sizes (I used part of a broccoli crown)
1 cup sliced carrots (I used one big carrot, sliced about 1/4 inch thick)
1 cup green beans (I used canned because that's what I had)
1-2 Tablespoons tomato paste
Put 2-4 Tablespoons of olive oil in skillet, and sauté the sliced onions and peppers. Remove from skillet and then sauté the zucchini. Put all the sautéed veggies in a Dutch oven. Add the beef broth, water and tomato paste. (If you don't have tomato paste, use tomato sauce and don't add as much water.)

Mix and bring to a boil, and then add everything except gnocchi. Boil for 5 minutes, then add gnocchi and boil for another 3 minutes or until gnocchi is done. Sprinkle with grated parmesan if you like. We had crackers with it, but I think it would be better with biscuits.




  1. Replies
    1. Thanks. I am currently having a love affair with gnocchi and just wanted to use it with the leftovers. That Hubby actually volunteered that it was good made my day. Usually I have to force him to say if he likes something or not.

  2. Looks good. What a great way to "recycle" pot roast.

    1. Thanks. I get tired of the same old beef stew or roast beef sandwiches, and I was craving veggies and gnocchi too. I'm just glad it turned out well and I didn't waste all the veggies.


Your comments make my day, and I look forward to visiting your blog too so please put your link in the slot. I can't comment on Google Plus or Discus though.