Cozy Tomato Gnocchi Soup (Print Version)

Rich tomato soup full of soft gnocchi and fragrant basil, made creamy with coconut milk.

# Ingredients:

→ Base

01 - 1 1/2 cups veggie stock
02 - 28 oz can of roasted tomatoes
03 - 4 minced garlic cloves
04 - 1 medium onion, chopped small
05 - 1 tbsp olive oil (extra virgin)

→ Seasonings

06 - 1/4 tsp chili flakes
07 - 1 tbsp of brown sugar
08 - A pinch of salt (about 1/4 tsp)

→ Finishing

09 - 1 cup of torn basil leaves
10 - 1 pack of gnocchi (16 oz)
11 - Full-fat coconut milk, 1 cup

# Steps:

01 - Warm up olive oil and sauté onion for a few minutes. Add garlic and stir until you notice its fragrance.
02 - Toss in tomatoes, broth, and seasonings. Bring it to a boil, then cover and let it gently cook for 10 minutes.
03 - Using an immersion blender, carefully process until the sauce is as smooth or chunky as you like.
04 - Pour in the coconut milk, stir in basil, and add gnocchi. Let it cook for a few minutes until the gnocchi floats to the top.

# Helpful Notes:

01 - Best enjoyed within 48 hours
02 - Overcooking gnocchi makes it fall apart
03 - This doesn’t hold up well in the freezer

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