Creamy Gnocchi Soup
415kcal
Ingredients
- 2 tablespoon olive oil
- 1 white onion finely diced
- 1 medium carrot finely diced
- 2 garlic cloves minced
- 2 tablespoon plain flour
- 2 tablespoon tomato paste
- 60 ml white wine
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 500 ml vegetable stock
- 2 bay leaves
- 250 g shelf-stable gnocchi
- 400 g tinned chickpeas drained and rinsed (or ½ a 570g jar of chickpeas, drained and rinsed)
- ⅔ cup ~100g sun-dried tomatoes, diced
- 125 ml heavy cream
- Salt and pepper to taste
- ½ lemon
- ¼ cup fresh basil leaves shredded
- 4 tablespoon grated Pecorino
Method
- Heat the oil in a deep pan, then add the diced onion and carrot. Sauté over medium heat for 5-6 minutes until the vegetables have begun to soften.
- Add the minced garlic and cook for another minute, then sprinkle in the plain flour and mix it into the vegetables. Cook for 2 minutes.
- Add the tomato paste and stir it in, cooking for a couple more minutes until the paste has darkened in color (this takes away the acidic taste of the paste).
- Pour in the white wine and use your spoon to scrape off any bits that have stuck to the bottom of the pan.
- Add the seasonings, vegetable stock, and chickpeas. Simmer the soup base for 20 minutes, stirring occasionally. Add more stock if the mixture gets too thick.
- Pour in the cream, and add the sun-dried tomatoes and gnocchi. Simmer for 5 minutes or until the gnocchi is cooked.
- Squeeze over the lemon juice and serve the soup with the Pecorino sprinkled on top, along with some of the shredded basil leaves.
Nutrition
Serving1gCalories415kcalCarbohydrates58gProtein18gFat9gSaturated Fat5gPolyunsaturated Fat5gCholesterol43mgSodium813mgFiber10gSugar11g
Notes
If you like a bit of spice, top the soup with some red pepper flakes!
Here are a few tips I’ve picked up when testing this recipe to make sure you get the perfect result every time.
- Cook the tomato paste properly. Letting it darken removes the tinny taste and deepens the flavor.
- Let the gnocchi simmer in the soup, not separately. This thickens the broth without needing extra flour. Just don’t leave it to simmer for too long, or it’ll overcook.
- Adjust consistency. If it’s too thick, add a splash of stock. If too thin, simmer uncovered for a few minutes.
- Add greens. A handful of spinach or kale stirred in at the end is great for extra nutrients.