Instructions
Heat olive oil in a large pot over medium heat. Add onion and celery, cook for 7-8 minutes, stirring occasionally.
Add garlic, rosemary, thyme, and red chili flakes. Cook for 1 minute, stirring frequently.
Stir in flour and cook for 30 seconds.
Add chickpeas and vegetable stock. Bring to a simmer, then add gnocchi.
Simmer for 5-10 minutes or according to gnocchi package instructions. Stir in coconut milk and cook for a couple more minutes to heat through.
Stir in cavolo nero and simmer for 2-3 minutes until wilted. Season with salt and pepper to taste.
Serve immediately.
Enjoy!
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