· recipe ·

Creamy Tomato Gnocchi Soup with Basil and Spinach

Name: Creamy Tomato Gnocchi Soup with Basil and Spinach
Prep time: 60 min
Cook time: 65 min
Total time: 125 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 1/2 tsp Fine table salt; 2 Tbsp Extra-virgin olive oil; 1 medium Yellow onion; 3 cloves Garlic; 28 oz Crushed tomatoes; 6 cups Low-sodium vegetable broth; 1 1/2 cups Light cream; 5 oz Baby spinach; 3/4 oz Fresh basil; 1/2 tsp Ground black pepper

A smooth tomato broth makes a good backdrop for whole, tender gnocchi. Basil goes in after the heat is off so its aroma stays fresh.

type: Potato · Soup
sauce: Broth · Tomato · Cream · Spinach

Creamy Tomato Gnocchi Soup with Basil and Spinach

Time and servings

Prep: 60 min
Cook: 65 min
Total: 125 min
Servings: 6

Nutrition per serving

Calories: about 410
Protein: 11 g
Fat: 18 g
Carbs: 55 g

Soften the aromatics
Dice the onion and thinly slice the garlic. Warm the olive oil in a heavy pot, add the onion, and cook until translucent. Add the garlic and cook only until fragrant.
Simmer the tomato base
Add the crushed tomatoes, vegetable broth, and black pepper. Bring to a gentle simmer and cook uncovered until the onion is completely tender and the tomato flavor rounds out. While the soup simmers, start cooking the potatoes for the dough below. Turn off the soup's heat when the onion is tender.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Blend and add cream
Remove the pot from the heat and blend the soup smooth with an immersion blender, keeping the head submerged. Alternatively, cool the soup slightly and use a countertop blender in small loads with its lid vented according to the manufacturer's instructions, then return it to the pot. Stir in the light cream and bring back to a quiet simmer.
Cook the gnocchi directly in the soup
Lower the fresh shaped gnocchi directly into the nearly finished soup. Keep it at a gentle simmer and cook only until the gnocchi float, then remove the pot from direct heat.
Finish with spinach and basil
Tear the basil leaves and fold them into the hot soup with the spinach. Cover for 2 minutes off heat, just until the spinach wilts, then serve while the gnocchi remain intact.