Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 package (16 ounces) gnocchi
- 1 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onion until soft and translucent, about 5 minutes.
- Add the garlic and cook for 30–60 seconds until fragrant.
- Pour in the crushed tomatoes and vegetable broth, then stir in the dried basil.
- Bring the soup to a gentle simmer and let cook for 10 minutes to blend flavors.
- Stir in the gnocchi and cook according to package directions (usually 2–4 minutes) until they float and are tender.
- Lower the heat and pour in the heavy cream, stirring until the soup is smooth and warmed through. Do not boil after adding cream.
- Season with salt and pepper to taste and ladle into bowls.
- Garnish with fresh basil and serve hot.
Notes
Use full-fat cream for the creamiest texture and best mouthfeel. Don’t overcook the gnocchi, they should be tender but not mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian