Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Cooking Tips
- Brown the sausage well to develop deep flavor before adding liquids.
- Use fresh gnocchi if possible for a softer texture, but frozen works fine too.
- Simmer the soup gently to allow the flavors to meld without overcooking the gnocchi.
Ingredients 0/12
Why You'll Love This Recipe
Step 1
Bring a large pot of salted water to a boil. Drop in the gnocchi and cook them until they float to the surface, which usually takes about 2 to 4 minutes. Once they’re done, drain and set aside.
Step 2
Heat some oil in a big pot over medium heat. Add the chopped onion and garlic, cooking and stirring occasionally until they turn golden and fragrant, about 5 minutes. Toss in the green, red, and Cubanelle peppers, and cook everything together for another couple of minutes.
Step 3
Pour in the vegetable broth and canned tomatoes, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the peppers are nice and tender, around 5 minutes.
Step 4
Stir in fresh basil and a pinch of red pepper flakes, then season with salt and pepper to taste. Add the cooked gnocchi back into the pot and let everything simmer gently until the gnocchi are heated through, about 3 to 5 minutes.
Step 5
Serve the soup hot, sprinkled with a generous handful of Parmesan cheese on top. Enjoy!
