Chop 2-3 carrots, 1 onion, 2 celery stalks, and 1 leek (white and light green parts). Smash and peel 6 garlic cloves.
In a large pot, add in the chopped vegetables and garlic. Pour in 4 cups of stock (I used Kettle & Fire) and 2 cups of water. Add 1 bay leaf, salt, and pepper to taste. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer the vegetables for about 20 minutes until they’re tender.
Remove the bay leaf. Scoop the vegetables out of the broth and place them in a blender (or use an immersion blender). Blend until smooth, then return the mixture to the pot with the broth.
Bring the soup back to a bubble over medium heat. Add the gnocchi to the pot and cook for about 2 minutes, or until the gnocchi float to the top.
Stir in 1 tablespoon of butter. Adjust the seasoning with salt and pepper as needed. Optional: Add a splash of cream or garnish with freshly torn basil and parmesan if desired.