Gnocchi Cacciatore Soup Recipe

Gnocchi Cacciatore Soup Recipe

  • 1 (16 ounce) package potato gnocchi
  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 Cubanelle peppers, chopped
  • 1 (32 fluid ounce) container vegetable broth
  • 1 (28 ounce) can diced tomatoes
  • 6 leaves fresh basil, chopped, or to taste
  • 1 teaspoon red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese, or to taste
  1. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  2. Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.
  3. Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.
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