Heat oil in a 3- or 4- quart saucepan. Add diced onion and sauté for 5 minutes, until translucent. Add cubed sweet potatoes or butternut squash, carrots, and cover with 4 ½ cups water. Season with salt. Bring soup to a boil. Lower heat, partially cover pot, and simmer for 25 minutes, until vegetables are tender. Puree soup with a hand blender until smooth and creamy. Ladle into bowls; garnish each bowl with 3 gnocchi. Serve remaining gnocchi on the side, for adding to the soup as it is being eaten.

As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 – Subscribe Now