Tomato Soup with Cauliflower Gnocchi Dumplings

These dinner rolls really are perfect: light and doughy on the inside with golden brown tops. Perfect for the holidays or just any night!


– 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


– 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

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.

Add the flour, and cook for about a minute.

Add the chicken stock, diced tomatoes, salt, pepper, thyme, and bay leaf. Simmer for 20-25 minutes, until carrots are soft.

While the soup is cooking, prepare the cauliflower gnocchi. If you have an air fryer, preheat to 380 degrees F.

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.

Remove bay leaf from soup. Add the chopped basil. Use immerison blender to blend the soup, or blend in batches in a blender.

Return soup to low heat and stir in cream and spinach. Cook, stirring occasionally, until spinach is completely wilted, about 5 minutes.

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.