Need to thaw out from the winter weather?
This recipe combines two of the most delicious cold weather comfort foods on the planet — pasta and soup. A big bowl of this filling soup and you’ll be toasty for hours.
What’s even better? It’s ready in less that a half hour. Seriously. A food this delicious that’s also ready in about 25 minutes — you’re going to fall in love with this recipe.
If you’re not familiar with gnocchi, you can usually find them in the pasta section at any well-stocked grocery store. They’re often vacuumed-packaged and sold next to the boxed pastas. They might also be in the frozen foods aisle near the ravioli and stuffed shells.
So what are they?
Confession, this description might be a bit biased because I LOVE gnocchi. They’re these pillowy puffs of pasta with a slightly chewy texture, never tough, always just the right bite.
They’re usually made from potato and flour and more comparable to dumplings than your common boxed, dried pasta. Sometimes homemade versions might include ricotta in the recipe — if you find someone who makes these, MARRY THEM! Now! These gnocchi’s are a rare but beautiful thing.
But gnocchi made any way are pretty amazing and versatile, too! They’re great with just about any kind of sauce, or even just simple butter and Parmesan cheese.
Whether you’ve had them a hundred times before or your new to gnocchi, see how they shine in this Italian-inspired Tomato basil gnocchi soup.
Also see, Easy 20 minute bone broth soup.
Easy Tomato Basil and Gnocchi soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 tbsp white vinegar
- 7-8 large basil leaves, chopped (plus additional smaller leaves for garnish)
- 28-ounce can of San Marzano diced tomatoes
- 1 quart vegetable broth
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 16-ounce package of gnocchi
- 1 1/2 tbsp lemon juice
- Freshly grated Parmesan cheese
- In a medium pot, pour olive oil. Add onion and sauté until translucent, or about 4 to 5 minutes. Add garlic and red pepper flakes and sauté 1 minute longer. Add white vinegar and cook 1 more minute.
- Add tomatoes and all their liquid, basil, broth, salt, and pepper and stir. Bring to a boil, then reduce temperature and simmer for 10 to 15 minutes.
- Transfer contents to a high-powered blender and blend until smooth. Pour back into pot and simmer over medium heat. (Alternatively, you can use an immersion blender to puree the soup until smooth.)
- Add the gnocchi into the soup and cook for about 4 more minutes. (Tip: Gnocchi float when they’re done.) Stir a bit so the gnocchi don’t stick together.
- Add lemon juice and stir.
- Let soup sit for a few minutes before serving. Serve warm.
- Top with chopped basil and freshly grated Parmesan cheese.
Also see, Avocado whole wheat pasta salad.
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