Gnocchi Tomato Soup

Gnocchi Tomato Soup is a delicious vegetarian one pot soup recipe using Trader Joes ingredients. It’s an absolute cozy recipe for the winters made with 5 essential ingredients. The roasted tomato and pepper soup paired with the truffle filled gnocchi and the kick of spice is perfect for dinner in the winters. This comes together in 30 mins with minimal work which is great! And if you don’t have access to a trader joes you can easily replace these ingredients with easily available ingredients in a supermarket.
Happy Cooking!

Servings: 4-6 servings

Prep Time: 5-10 mins

Cooking Time: 25-30 mins

Total Time: 35-45 mins

Ingredients: 

• 1 tbsp butter

• 1 tbsp chili paste- I used bomba Calabrian chili paste

• 400-600g frozen/skillet gnocchi- I used Trader Joe’s truffle filled gnocchi

• 1 shallot finely chopped

• 1.5 cup chopped kale or spinach

• 1 qt Roasted tomato and pepper soup

• 2.5-3.5 cups Water

• 2 tbsp Goat Cream cheese, check notes

• Salt to taste

• 1.5 tsp dried oregano

Directions: 

1. In a deep sauce pan on medium heat add butter and let it melt.

2. Add chili paste and cook it with the butter.

3. Add the frozen/skillet gnocchi and toss it in. Half cook the gnocchi till it starts to brown. Don’t cook it all the way through as it will cook further in the soup otherwise it will turn to mush.

4. Once the gnocchi is half cooked, take them out in a bowl and keep aside.

5. In the same sauce pan, add the shallots and cook till they start to brown for around 4-5 mins,

6. Add the chopped kale and cook for 2-4 mins till they soften.

7. Add the roasted tomato and pepper along with the water and mix it in. Add water needed as per consistency.

8. Add the cream cheese, salt and oregano and mix.

9. Add the cooked gnocchi in and mix. Cover the pan and keep the pan on low and let it simmer. Cook it till the gnocchi is cooked through and comes together.

10. Serve warm with a dollop of the goat cream cheese.

Notes/Tips:

• I used all Trader Joes ingredients to make this recipe. You can use any alternatives you like.

• I used goat cream cheese because I feel it’s creamier. You can use regular cream cheese if your like.

• Use white onions if you don’t have shallots.

• I like using truffle filled gnocchi because it’s adds a flavor profile to it which goes so well together. You can use any frozen or skillet gnocchi of your choice.

• You can keep this soup in the fridge for 3-4 days.

• Be sure you only half cook the gnocchi in the chili butter mixture as the gnocchi will cook with the simmering soup. If you overcook it in the first step, they will be mushy and will easily break in the soup.

• If you’re don’t get the roasted pepper tomato soup you can use tomato soup as well.