- 1 (16 ounce) package potato gnocchi
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 Cubanelle peppers, chopped
- 1 (32 fluid ounce) container vegetable broth
- 1 (28 ounce) can diced tomatoes
- 6 leaves fresh basil, chopped, or to taste
- 1 teaspoon red pepper flakes, or to taste
- salt and ground black pepper to taste
- 2 tablespoons grated Parmesan cheese, or to taste
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
- Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.
- Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.
04/29/2018
recipepes.com
Gnocchi Cacciatore Soup, recipe
PT15M
PT1H
5
455 calories
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