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 | ||||
| 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 | ||||
| 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 | ||||
| 45 g tomato paste | ||||
| 7–8 cups / 1.7–1.9 L vegetable broth | ||||
| 2 (15-ounce / 425 g) cans chickpeas, drained and rinsed | ||||
| 455 g uncooked gnocchi, shelf-stable or frozen | ||||
| 240 ml Cashew Cream or full-fat coconut milk | ||||
| 3–4 cups / 90–120 g baby spinach, sliced or whole leaves | ||||
| 15 g coarsely chopped fresh basil | ||||
| 45 ml fresh lemon juice | ||||
| 50 g shredded vegan parmesan cheese (optional) | ||||
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