This soup was so easy! My son requested a recipe using gnocchi, so I searched on Pinterest and found this one. This dish doesn’t take that long to prepare, and it really hit the spot on a cold rainy evening. This one’s a keeper!
Gnocchi Tomato-Basil Soup
COOK TIME: 15 min.
Total Time needed: 15 min.
I (17.6 ounces) package gnocchi
1 tbsp butter
1/2 cup yellow onion, chopped
1 tsp. minced garlic
2 tbsp. olive oil
1/2 tsp, black pepper, or more to taste
1/2 tsp. salt, or more to taste
1 (28 ounces) petite diced tomatoes
2 cups tomato broth (I used veggie broth)
1/2 cup fresh basil
1/2 cup heavy cream or milk (I used whole milk)
1 tbsp. cornstarch
1 tbsp. water
Optional: parsley, croutons, Parmesan cheese
Cook the gnocchi according to package directions. Drain and set aside.
Meanwhile, in a large skillet over medium heat, combine the butter, onion, garlic, and olive oil. Cook, stirring, until fragrant.
Add in the pepper and salt, stir.
Add in the diced tomatoes (undrained), the tomato broth, and fresh basil. Cook until boiling and then lower the heat and allow to simmer for 10-15 minutes.
Carefully transfer to a blender and blend until completely smooth.
Return the mixture to the pot and stir in the heavy cream or milk. In a separate bowl, combine the cornstarch and water. Stir until the cornstarch is dissolved.
Slowly add the cornstarch and water mixture to the soup. Stir and allow to slightly thicken.
Stir in cooked gnocchi.
Garnish with fresh parsley, croutons, and Parmesan cheese.