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🍲 Quick Tomato Soup with Gnocchi and Fresh Herbs

390 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc
• olive oil 3 tbsp
• tomatoes, chopped 800 g
• dry red wine 100 ml
• vegetable broth 150 ml
• salt pinch
• pepper, black ground pinch
• sugar 1 tsp
• parsley, fresh 20 g
• cherry tomatoes 300 g
• butter 1 tbsp
• gnocchi, fresh 600 g

Instructions

1. 1. Cut the onion in half and peel it.
2. 2. Dice the onion into small cubes.
3. 3. Heat one tablespoon of oil in a pot over medium heat.
4. 4. Add the onion cubes to the pot.
5. 5. Sauté the onions for about two to three minutes until they look translucent.
6. 6. Add the canned tomatoes along with their juice to the pot.
7. 7. Mash the tomatoes slightly with a spoon.
8. 8. Add the wine and broth to the soup.
9. 9. Season everything with salt, pepper, and one teaspoon of sugar.
10. 10. Let the soup simmer covered for ten minutes.
11. 11. Rinse the parsley and shake it dry.
12. 12. Remove the thick stems from the parsley.
13. 13. Chop the parsley roughly.
14. 14. Rinse the cherry tomatoes.
15. 15. Halve the cherry tomatoes.
16. 16. Add the chopped parsley and halved cherry tomatoes to the soup.
17. 17. Let the ingredients cook in the soup for another five minutes.
18. 18. Heat the remaining oil and butter in a large pan over medium to high heat.
19. 19. Fry the gnocchi for about five to six minutes until golden brown.
20. 20. Turn the gnocchi regularly while frying.
21. 21. Finally, adjust the seasoning of the soup with salt and pepper.
22. 22. Serve the soup in bowls or on plates.
23. 23. Place the fried gnocchi on top of the soup.

Nutrition per serving

• kcal: 390
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 55 g