Beef and Gnocchi soup

Oh baby it's getting cold outside..just in time to cook up a big pot of this soup.  Add a nice loaf of bread or salad and you have a meal.

• 1/2# round or chuck steak, cut into small cubes
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 carrots, peeled and chopped
• 1 stalk celery, sliced
•  2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 4 cups low-sodium beef broth
• 1 teaspoon soy sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 1 cup water
• 1 lb. potato gnocchi
• 1 cup frozen peas
• 1/4 cup fresh parsley leaves, minced
•  
• In a dutch oven heat the olive oil over medium high heat.  Add the meat and saute for about 10 minutes.  Add in the onion, celery, carrots and garlic and continue cooking another 10 minutes.  
• Stir in the thyme, paprika and tomato sauce.  Allow to cook for several minutes.  Stir in the red wine, and stir up anything that may be sticking to the bottom of the pot.  Add the bay leave and broth and allow to simmer for one hour.  Stir in the soy sauce, and red pepper flakes.  Remove bay leaf.  Mix the water and cornstarch into a slurry and add to the pot.  Add gnocchi and cook 3-5 minutes, it should float to the top.  Stir in parsley and peas.