Gnocchi Cacciatore Soup

Name: Gnocchi Cacciatore Soup
Total time: 52
Yield: 4
Ingredients: 1 (16 ounce) package potato gnocchi; 1 tablespoon olive oil; ½ 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

Recipe by Jill from allrecipes.com

Dinner 52 Mins.

Ingredients

4 servings

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1 (16 ounce) package potato gnocchi
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1 tablespoon olive oil
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½ small onion, chopped
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2 cloves garlic, chopped
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1 green bell pepper, chopped
•

1 red bell pepper, chopped
•

2 Cubanelle peppers, chopped

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1 (32 fluid ounce) container vegetable broth
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1 (28 ounce) can diced tomatoes
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6 leaves fresh basil, chopped, or to taste
•

1 teaspoon red pepper flakes, or to taste
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salt and ground black pepper to taste
•

2 tablespoons grated Parmesan cheese, or to taste

Instructions

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.
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.
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.