Description
This creamy, comforting soup combines soft gnocchi with cashew-based cream loaded with cherry tomatoes and spinach in a flavorful broth. It’s hearty, nourishing, and dairy-free, perfect plant-based meal for any occasion.
Ingredients
Scale
For Gnocchi Soup:
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/4 onion, chopped
- 3 garlic cloves, minced
- 3 1/2 cups water
- 1 teaspoon Italian seasoning
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon Better than Bouillon
- 1 tablespoon lemon juice
- salt to taste
Cashew Cream:
- 1/2 cup soaked cashews
- 3/4 cup water
- 8 oz Gnocchi
- 1 cup chopped spinach
Instructions
- Heat a medium-size pot over medium heat. Add olive oil and sauté the cherry tomatoes, onion, and garlic for a couple of minutes until the onions are soft and translucent.
- Next, add water, Italian seasoning, nutritional yeast, Better than Bouillon, and lemon juice.
- To make the cream, add the soaked cashews and water to a blender and blend until smooth.
- Add the cream to the pot and bring to a boil. Reduce to a simmer and cook for 10 minutes.
- Add the gnocchi and cook for 2-4 minutes or until the gnocchi is tender.
- Before serving, add the chopped spinach and stir until incorporated.