Recipe- Creamy Tomato Gnocchi Soup Will Be The Perfect Meal

Creamy Tomato Gnocchi Soup made in the Instant Pot. This comforting soup will be the perfect meal for the cold days ahead. Hard to believe but summer is almost over. The days are getting shorter and there’s most definitely a nip in the air.

While I always find it hard to say goodbye to summer, I also can’t deny that fall is my favorite season!

The beautiful fall colors, all warm drinks and soups makes it my absolute favorite time of the year.As the weather gets colder, I make a lot of soups in my kitchen and I almost always use my instant pot for making them.This creamy tomato gnocchi soup is a one-pot comforting soup which is so easy to make in the IP!

There are all kinds of gnocchi available in the market these days. The traditional one is of course potato gnocchi but you can even find cauliflower gnocchi at grocery stores now! Anyway, for this recipe I have used traditional potato gnocchi and the one that is shelf stable and found in the pasta aisle at the stores.

There’s also frozen gnocchi but I haven’t tested this recipe with the frozen one. So do use shelf stable potato gnocchi for this recipe.

Ingredients

1.5 tablespoons olive oil 22 ml
1 medium yellow onion chopped
5-6 large garlic cloves chopped
3 cups vegetable broth divided
2 x 14.5 oz can diced tomatoes I used fire roasted
1/3 cup chopped Italian basil
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
3/4 teaspoon Italian seasoning
16 oz potato gnocchi, shelf stable the one that you find in pasta aisle in grocery store
1 oz cream cheese optional
1/2 cup heavy cream

Method

* Press the saute button on the Instant Pot. Then press the adjust button to set saute to "less". Once it displays hot, add the olive oil.

* Then add the onion, garlic and saute for 5 to 6 minutes until onion is soft and translucent.

* Add 2 cups of vegetable broth and de-glaze the pot making sure there are no burnt bits stuck at the bottom. Then add 2 cans of diced tomatoes. I use fire roasted tomatoes.

* Then add the fresh basil, salt, pepper and Italian seasoning.

* Add in the potato gnocchi. Don't stir but press slightly so that gnocchi is under water.

* Close the lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in sealing position. Quick release the pressure.

* Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the remaining 1 cup vegetable broth and then the cream cheese (if using) and heavy cream.

* Stir and let the soup simmer for 2 minutes. The cream cheese would also melt by then. You can add extra stock here if you want to thin out the soup further.

* Transfer soup to serving bowls. Garnish with more basil and serve.