Ingredients
Scale
- 1 tbsp avocado oil
- ½ cup finely chopped yellow 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 bay leaves
- 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
- Heat the oil in a large pot over medium heat. Add the chopped onion and ¼ tsp of the salt and sauté until the onion is soft, about 4–5 minutes.
- Add the garlic, sliced carrots, and sliced celery. Cook, stirring often, until the vegetables begin to soften, about 3–4 minutes.
- Stir in the tomato paste and Italian seasoning. Cook for 1 minute to toast the paste and deepen the flavor.
- Add the canned whole tomatoes (including juices) and smash the tomatoes with a spoon or use a potato masher to break them up.
- Pour in the vegetable broth and add the bay leaves. Bring the soup to a gentle simmer, reduce heat, and cook for 10–12 minutes.
- Remove and discard the bay leaves. Use an immersion blender to puree the soup until mostly smooth.
- Return the soup to the pot over low heat. Stir in the gnocchi and simmer according to package directions, usually 2–3 minutes, until the gnocchi float and are tender.
- Stir in the heavy cream, cane sugar, balsamic vinegar, and grated pecorino. Warm gently; do not boil.
- Taste and adjust seasoning with remaining salt and freshly ground black pepper. Serve hot with extra pecorino on top.
Notes
Use whole canned tomatoes for best flavor. Don’t overcook the gnocchi to avoid mushiness. Adjust cream to taste for richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian