Tomato and gnocchi soup is a comforting, one-pot dish blending tangy tomatoes with soft, pillowy gnocchi. Here’s a simple, step-by-step guide to make it at home.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 400g canned tomatoes (crushed or chopped)
- 500ml vegetable/chicken broth
- 200g potato gnocchi (fresh or frozen)
- 1 tsp dried basil (or 10 fresh leaves)
- Salt and pepper to taste
- Optional: Grated Parmesan, fresh basil for garnish.
Instructions:
1. Sauté Aromatics: Heat olive oil in a pot over medium heat. Add onion and cook until soft (3-4 mins). Stir in garlic and basil, cook for 1 minute until fragrant.
2. Simmer Soup: Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let flavors meld. Season with salt and pepper.
3. Cook Gnocchi: Add gnocchi to the soup. Cook according to package directions (usually 3-5 mins for fresh gnocchi, until they float). Stir occasionally to prevent sticking.
4. Serve: Ladle into bowls. Top with Parmesan and fresh basil if desired. Enjoy hot!
Tips: For a richer taste, sauté a carrot with the onion. Add spinach or kale for extra greens. This hearty soup serves 4 and takes just 30 minutes to prepare. Perfect for a cozy weeknight meal!
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