Gnocchi Cacciatore Soup recipe
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Ingredients
- 1 (16 ounce) package potato gnocchi 1 tablespoon olive oil ½ 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
Nutrition Info
- 302.8 caloriescarbohydrate: 37.8 gcholesterol: 23.5 mgfat: 12.9 gfiber: 6 gprotein: 7.7 gsaturatedFat: 5.8 gservingSize: -sodium: 936 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Gnocchi Cacciatore Soup
Directions
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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.