Gnocchi soup

Gnocchi, tomato and jalapeno soup

Gnocchi, tomato and jalapeno soup
Recipe type: Mains
  • ¼ cup olive oil
  • 1 teaspoon dried chilli flakes
  • 3 heaped teaspoons crushed garlic
  • 3 large tomatoes, chopped
  • 1 x 400g can chopped tomato
  • 6 slices of jalapeno from a jar, chopped
  • ½ cup vegetable stock
  • 1-2 tablespoons dried basil
  • 4 tablespoons lemon juice
  • Salt & pepper to taste
  • Gnocchi – store bought or recipe below
  • Olives (optional)
  • 2 medium potatoes, chopped and peeled
  • 1 ¼ cups plain flour (extra for rolling)
  • 1 tablespoon nutritional yeast flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Heat olive oil in a frypan and toss through chilli flakes and garlic
  2. Add tomato and jalapenos, stir through
  3. Add stock and bring to a simmer
  4. Stir in basil, lemon juice, zest and salt and pepper and turn heat to low
  5. Add gnocchi, heat through and serve (add olives)
  1. Boil potatoes and mash until smooth. Place in the fridge until cold (I do this the day before)
  2. Once cold, add the remainder of the ingredients and knead into a dough
  3. Roll small handfuls out on a floured bench into ropes about 2cm in diameter and cut into small bite size pieces (they will increase in size once cooked)
  4. Repeat until all dough is used, placing gnocchi on a lined baking tray (keep in fridge uncovered until needed – can be made the day before)
  5. Boil salted water in a large pot and drop in approx. half at a time
  6. Once they rise to the surface, cook for a further 2 minutes then scoop out and place in a colander until you add to soup


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