Recipe of the Week!

Creamy Tomato Gnocchi Soup 🌞

This recipe is a substack special, and it’s another sneak peek at my upcoming cookbook! This gnocchi tomato soup is SO easy to make, and it’s perfect for a quick weeknight meal.

Want to save time? I recommend buying frozen mirepoix, or you can buy it pre-chopped at the grocery store. You can also chop up the celery, carrots, and onion yourself (of course!), but who doesn’t love saving a lil time? If you’re trying to work with what you got, use any combo of the mirepoix that you have in your crisper.

You can add so much to this soup too! Try it with plant-based crumbles or vegan sausage. Not vegan? Try it with pork sausage or ground beef. You can add some greens too. Try throwing in some chopped escarole or fresh baby spinach right at the end of cooking.

The recipe is below! 👇

Creamy Tomato Gnocchi Soup

• 1 tablespoon neutral cooking oil

• 1 yellow onion, peeled and diced

• 3 carrots, peeled and diced

• 3 ribs celery, trimmed and diced

• 2 teaspoons Italian seasoning (I added a little extra dry thyme because I love it!)

• 28-ounce can whole peeled tomatoes

• 4 cups water or vegetable stock

• 16 ounces fresh or frozen gnocchi

• 1/2 cup plant-based or dairy heavy cream

• Salt, pepper, and crushed red pepper

• Fresh basil, optional, for serving

Instructions:

Cook the aromatics:

• Heat the oil in a large soup pot over medium-high heat. Once hot, add the onion, carrots, and celery and cook, stirring occasionally, for 6–7 minutes until they just begin to soften. Season all over with salt and pepper.

• Add the Italian seasoning along with a big pinch of crushed red pepper if you like. Cook for 1 minute.

Simmer the soup:

• Pour in the whole peeled tomatoes and the water. Bring the soup to a boil and then reduce heat to medium-low and simmer for 30–40 minutes. Taste and season with salt and pepper again.

• Use a potato masher or a wooden spoon to break apart the tomatoes as they cook.

Cook the gnocchi:

• Turn the heat to high and bring the soup back to a boil. Add in the gnocchi and cook for 5 minutes until soft. Turn the heat off and stir in the heavy cream. Taste and season once more.

To serve:

• Spoon the soup into bowls. Garnish with fresh basil leaves and more red pepper flakes if you like. Enjoy!

Note: You can add all the gnocchi at once, or you can add just what you intend to eat. For leftovers, you can reheat the soup over the stovetop and portion out more gnocchi for each serving. I don't mind eating leftover gnocchi in the soup, but it definitely gets pretty soft, so if you're averse to that, just cook what you intend to eat!

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