Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 3 tablespoons vegan basil pesto
- 2 (28 oz.) cans crushed tomatoes
- 2 cups vegetable broth
- 24 oz. frozen vegan potato gnocchi
- 1 (13.5 oz.) can coconut milk
- Kosher salt
- fresh cracked pepper
Garnish
- vegan Parmesan cheese
- fresh chopped parsley
- red pepper flakes
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 5 minutes.
- Add garlic and oregano cook for another minute.
- Stir in pesto, tomatoes, and vegetable broth.
- Turn heat to high and bring to a simmer.
- Lower heat and simmer over medium-low heat for 10 minutes, stirring occasionally.
- Carefully blend using an immersion blender or high-speed blender until smooth and creamy.
- Stir in coconut milk and frozen gnocchi.
- Turn heat to medium-high and bring to a simmer.
- Reduce heat to medium-low or low and gently simmer for 5-7 minutes or until gnocchi is cooked through.
- Season to taste with salt and pepper and heat over medium heat until warmed through.
- Garnish with vegan Parmesan, fresh chopped parsley, and red pepper flakes.
Notes
- Be careful when blending this soup! When you are blending hot liquids, the hot steam is going to need somewhere to escape. This is why an immersion blender is ideal for this recipe. If you do not have an immersion blender, a high speed blender works well too. If using a high speed blender, be sure that the circular hole in the center of the lid is open. Cover the opening with a clean kitchen towel while you blend which will allow the steam to escape without splattering the soup all over.
- Making fresh pesto is so easy! You can use a jar off the store shelf if you want (I recommend this one), but making your own is so simple—and the flavors are so much fresher. Homemade pesto kicks any dish up a notch. You can get my recipe for easy basil pesto here.
- Gnocchi cooking time may vary! My frozen gnocchi is usually cooked through in about eight minutes, but start checking them after about six. (Overcooked gnocchi turn to mush. Blech.) Scoop one out, blow on it for a few seconds, and bite into it. Gnocchi should be smooth on the outside and soft on the inside, like a pillowy little dumpling.
- No crushed tomatoes? They’re hard to find in some places. You can use tomato sauce for this vegan tomato gnocchi soup instead, but you might want to add an extra pinch of salt. Tomato sauce is cooked longer than crushed tomatoes are, so it doesn’t have quite as much of that fresh tomato flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American/Italian
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 336
- Sugar: 6.6 g
- Sodium: 712.4 mg
- Fat: 15.2 g
- Saturated Fat: 9.8 g
- Carbohydrates: 46.5 g
- Fiber: 2.8 g
- Protein: 7.3 g
- Cholesterol: 0 mg
