Gnocchi Soup with a Hunter's Twist

Ingredients

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

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, stirring occasionally until they turn golden and fragrant, about 5 minutes. Toss in the green, red, and Cubanelle peppers and cook everything for another couple of minutes.

Step 3

Pour in the vegetable broth and canned tomatoes, then bring the soup to a boil. Once boiling, lower the heat and let it simmer for around 5 minutes, until the peppers have softened.

Step 4

Stir in the fresh basil and a pinch of red pepper flakes, then season with salt and pepper to taste. Add the cooked gnocchi to the pot and let everything simmer together for a few minutes until the gnocchi are warmed through.

Step 5

Serve the soup hot, topped with a generous sprinkle of Parmesan cheese. Enjoy!