Marry Me Gnocchi Soup (Vegan)

8 servings

prepChop onion finely
prepMince garlic
prepChop or slice sun-dried tomatoes
prepDrain and rinse chickpeas
prepSlice or chop spinach if desired
prepChop fresh basil
prepJuice lemon
1 tablespoon / 15 ml olive oil	Sauté onion until translucent, 5 min	Stir in sun-dried tomatoes, spices & paste	Add broth, chickpeas, gnocchi & cream; simmer 10 min	Stir in spinach, basil, lemon & parmesan; wilt
1 medium yellow onion, finely chopped
5 cloves garlic, minced
1/2 cup / 85 g sun-dried tomatoes, chopped or sliced
1 teaspoon dried oregano
1 teaspoon red chili flakes
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper
3 tablespoons / 45 g tomato paste
7–8 cups / 1.7–1.9 L vegetable broth
2 (15-ounce / 425 g) cans chickpeas, drained and rinsed
16 ounces / 455 g uncooked gnocchi, shelf-stable or frozen
1 cup / 240 ml Cashew Cream or full-fat coconut milk
3–4 cups / 90–120 g baby spinach, sliced or whole leaves
1/2 cup / 15 g coarsely chopped fresh basil
3 tablespoons / 45 ml fresh lemon juice
1/2 cup / 50 g shredded vegan parmesan cheese (optional)

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