Tomato Soup with Cauliflower Gnocchi Dumplings
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These dinner rolls really are perfect: light and doughy on the inside with golden brown tops. Perfect for the holidays or just any night!
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ingredients
– 1 tbsp butter – 1 onion, diced – 6 cloves of garlic, diced – 3 carrots, peeled and diced – 2 tbsp flour – 2 tbsp tomato paste – 4 cups chicken stock – 1 tsp kosher salt – 1/2 tsp black pepper
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ingredients
– 2 12.5 oz cans of diced tomatoes – 1 tsp fresh thyme – 1 bay leaf – 1 tbsp chopped basil – 1/2 cup heavy cream – 2 cups spinach, optional – 1 bag Trader Joe's Cauliflower Gnocchi – Parmesan, for garnish – Chiffonade basil, for garnish
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In a heavy bottom stock pot or Dutch oven, melt butter over medium-low heat. Add the onions, garlic, and carrots and saute until veggies are soft.
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Add the flour, and cook for about a minute.
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Add the chicken stock, diced tomatoes, salt, pepper, thyme, and bay leaf. Simmer for 20-25 minutes, until carrots are soft.
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While the soup is cooking, prepare the cauliflower gnocchi. If you have an air fryer, preheat to 380 degrees F.
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Add gnocchi to basket and spray with cooking spray. Cook for about 12 minutes, removing basket every 4 minutes to shake gnocchi, until gnocchi are golden brown. If you don't have an air fryer, cook according to package directions in a skillet.
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Remove bay leaf from soup. Add the chopped basil. Use immerison blender to blend the soup, or blend in batches in a blender.
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Return soup to low heat and stir in cream and spinach. Cook, stirring occasionally, until spinach is completely wilted, about 5 minutes.
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Ladle soup into bowls to serve and top with toasted gnocchi (I recommend about 8 gnocchi per bowl). Top with parmesan and basil and serve.
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