Italian Vegetable Stew with Gnocchi

2 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups thinly shredded white cabbage
2 medium potatoes, peeled and diced
1 to 1 1/2 cups fresh green beans, cut in 1 inch pieces
1 14 oz can diced tomatoes
1 14 oz can crushed tomatoes
1/4 cup dry red wine
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
3 cups cauliflower, cut into bit sized pieces
1 pound frozen gnocchi, thawed
1 medium zucchini, sliced and quartered
1/4 cup chopped fresh parsley
salt and pepper to taste

Heat oil in soup pot and saute onion, garlic and cabbage about 10 minutes
Add potatoes, beans, tomatoes, tomato puree, wine, seasoning and water to cover, simmer gently until vegetables are just tender, about 15 minutes, add cauliflower and zucchini and cook for another 10-15 minutes until all the vegetables are done
In the meantime, cook the gnocchi in a separate pot according to the package directions, When done, drain and stir into stew
Add parsley and season to taste with salt and pepper
Let stand for an hour before serving

Top with parmesan cheese and serve with warm Italian bread