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Vegan Tomato Gnocchi Soup with Coconut Milk

Name: Vegan Tomato Gnocchi Soup with Coconut Milk
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 tsp Fine table salt; 28 oz Canned tomatoes; 4 cups Vegetable broth; 14 fl oz Unsweetened canned coconut milk; 1 medium Yellow onion; 3 cloves Garlic; 5 oz Baby spinach; 3/4 oz Fresh basil; 2 Tbsp Olive oil; 1/2 tsp Ground black pepper; 1 Lemon

Canned coconut milk brings a fuller texture than the coconut beverages sold in cartons.

type: Potato · Eggless · Vegan · Soup
sauce: Broth · Tomato · Coconut · Spinach

Vegan Tomato Gnocchi Soup with Coconut Milk

Time and servings

Prep: 60 min
Cook: 70 min
Total: 130 min
Servings: 4

Nutrition per serving

Calories: about 590
Protein: 13 g
Fat: 30 g
Carbs: 76 g

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 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 flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
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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Build the tomato base
Finely dice the onion. Heat the olive oil in a soup pot and cook the onion until soft; thinly slice the garlic and add it for the final minute.
Simmer the soup
Crush the tomatoes into the pot, add the vegetable broth and black pepper, and maintain a gentle simmer for 15 minutes so the tomato loses its raw canned edge.
Add the coconut milk
Lower the heat and stir in the coconut milk. Warm until the soup is uniform and steaming without boiling hard.
Cook the gnocchi in the soup
Bring the nearly finished soup to a gentle simmer, slide the shaped gnocchi directly into the pot, and stir once. Cook just until the gnocchi float.
Finish with greens and acid
Remove the pot from direct heat. Fold in the spinach until wilted, tear in the basil, and squeeze in 2 tablespoons30 ml lemon juice. Add up to 1/2 tspup to 3 g of the salt only if needed and serve.