Easy Gnocchi Soup (Printable Version)
# What You Need:
→ Oils
01 -
1 tbsp extra virgin olive oil
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, minced
→ Canned Goods
04 -
28 oz can fire roasted tomatoes
05 -
1 1/2 cups vegetable broth
→ Seasonings
06 -
1/4 tsp salt
07 -
1 tbsp brown sugar
08 -
1/4 tsp red pepper flakes
→ Dairy Alternatives
09 -
1 cup full-fat or lite coconut milk (+ more for topping if desired)
→ Pasta
10 -
16 oz package fresh or frozen gnocchi
→ Herbs
11 -
1 cup fresh basil (+ more for topping if desired)
# Steps to Follow:
01 -
In a large pot, add the olive oil and diced onion. Cook for 3-4 minutes over medium heat, then add the minced garlic and cook for another few minutes until fragrant.
02 -
Add the fire roasted tomatoes, vegetable broth, salt, brown sugar, and red pepper flakes. Bring to a boil, then reduce heat and simmer (covered) for 10 minutes to let the flavors develop.
03 -
Using an immersion blender, carefully blend the soup to the desired consistency (leave in a few tomato pieces if desired).
04 -
Bring the soup back to a boil and add the coconut milk, gnocchi, and basil. Cook for 3-4 minutes until gnocchi are cooked through and float to the top.
05 -
Top the soup with more basil, a drizzle of coconut milk, and fresh pepper. Enjoy with crackers, toasted bread, croutons, or a favorite side.
# Additional Notes:
01 -
Gnocchi cooking time can vary. Most will be ready in 3-4 minutes if using room temperature gnocchi. If using frozen gnocchi, they may take 6-8 minutes. Avoid overcooking.
02 -
Be cautious when using an immersion blender as the soup will be hot. Allow it to cool for 5 minutes or wear gloves.
03 -
If fire roasted tomatoes are unavailable, substitute with regular diced tomatoes and add 1 tbsp of maple syrup and 1 tsp of smoked paprika for flavor.
04 -
Store in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop, adding more vegetable broth if it becomes too thick.
05 -
Freezing is not recommended as gnocchi become soggy over time. Best enjoyed fresh or as leftovers the next day.