Ingredients

4 servings

Preparation

1. Step 1

   Heat ⅓ cup vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook one fourth of 2 large leeks, white and pale green parts only, thinly sliced, stirring occasionally, until deep golden brown and crisp, 6–8 minutes. Drain through a fine-mesh sieve set over a small bowl; immediately season with kosher salt and toss to combine. Set crispy leeks aside. Reserve pot.

   Step 2

   Heat 1 Tbsp. leek oil in reserved pot over medium-high (reserve remaining oil for using in salad dressings, sauces, or roasting vegetables). Cook 1 lemon, halved, seeds removed, cut side down, until deeply browned, 2–3 minutes. Transfer to a plate.

   Step 3

   Reduce heat to medium; melt 2 Tbsp. unsalted butter in pot. Add remaining leeks, season with salt, and cook, stirring occasionally, until softened but without having taken on much color, about 5 minutes.

   Step 4

   Return lemon to pot and add 1 Parmesan rind (if using), 6 cups low-sodium vegetable broth, and a few grinds of freshly ground pepper; season with salt. Increase heat to high and bring broth to a boil. Reduce heat to medium; simmer until reduced slightly and broth smells lemony, about 15 minutes.

   Step 5

   Using tongs, fish out lemon halves, squeezing gently to add some juice to pot, and discard. Remove Parmesan rind and discard. Add one 1.1-lb. package shelf-stable or refrigerated gnocchi to pot and simmer until cooked through, about 5 minutes. Remove from heat, add 2 (packed) cups torn Tuscan kale leaves, and stir until just wilted.

   Step 6

   Ladle soup into bowls and top with torn dill sprigs, shaved Parmesan, and reserved crispy leeks; season with more pepper.