Tomato Gnocchi Soup
A warm and inviting dish that blends comforting flavors of tomatoes and gnocchi into a rich, creamy soup, perfect for cozy evenings.
Ingredients
For the Soup Base
- 1 tbsp avocado oil (or other cooking oil)
- ½ cup finely chopped yellow onion (about 1 small onion)
- ½ tsp fine sea salt
- 3-4 cloves garlic, minced
- ½ cup sliced carrots
- ½ cup sliced celery
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 2 cans whole Roma tomatoes (28 oz each)
- 4 cups vegetable broth
- 2 leaves bay leaves
For the Soup's Heart
- 16 oz gnocchi
- ½ - 1 cup heavy cream
- 1 tsp cane sugar
- 1 tsp balsamic vinegar
- ¼ cup grated pecorino (plus more for serving)
- Freshly ground black pepper to taste
Instructions
Preparation
- Heat the avocado oil in a large pot over medium-high heat. Add the finely chopped yellow onion and sea salt, cooking for about 5 to 6 minutes until glossy and slightly golden.
- Incorporate the minced garlic and stir for another 30 seconds until fragrant.
- Add the sliced carrots, sliced celery, tomato paste, and Italian seasoning. Stir together and cook for an additional minute.
- Add the canned whole Roma tomatoes and break them up a bit with a spatula. Pour in the vegetable broth and toss in the bay leaves.
- Bring to a simmer, partially cover the pot, and cook for about 15 minutes.
Blending and Cooking
- Remove the bay leaves. Blend the soup with an immersion blender until smooth.
- Return to a gentle simmer and add the gnocchi. Pour in the heavy cream, stirring gently. Simmer for about 10 minutes, stirring occasionally.
Finishing Touches
- Turn off the heat and stir in the cane sugar, balsamic vinegar, grated pecorino cheese, and black pepper.
Serving
- Ladle the soup into bowls and garnish with extra grated pecorino cheese. Fresh herbs like basil or parsley may also enhance the dish.
- Serve alongside crusty bread or garlic bread for a satisfying meal.
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Notes
For a thicker soup, reduce vegetable broth. For a broth-heavy version, add more broth. Store leftovers in an airtight container for up to 4 days, keeping gnocchi separate.