This comfort soup is hot and filling. It’s good for after or between (if you have the privilege of making your lunches and eating at home) a hard day’s work in the cold. (Or a fun day of play outside in the cold.)
This makes enough for one bowl of soup. Multiply the recipe and use a bigger pot to make more to warm up and fill your family and/or visitors on a cold autumn or winter day.
- 1/3 of a 46 oz can of tomato juice (or about 14-16 oz of tomato juice) Note: Check the ingredients to make sure you are not getting a lot of extra, unnecessary ingredients. It should be just tomato soup and maybe vitamin C or some preservative, or both. The fewer ingredients, the better.
- around 5-7 of these gnocchi. I really didn’t count how many that I made, might have been more, but 5-7 are usually plenty filling, if you roll them large enough (about meatball sized). If you have smaller ones, maybe about 10 to a dozen or more. Basically, just fill the little sauce pan with gnocchi.
- sea salt
- garlic powder
- fennel seeds (optional)
- about 1/2 Tbsp maple syrup (optional)
- 1 thin slice of earth balance or organic smart balance (or about 1/2 Tbsp of the spread or about 1/2 Tbsp of olive oil) (I suppose this could be optional, too, if you don’t want the additional fat.)
I hope I didn’t forget anything. If I did, I’m sure it’ll come back to me when I make this again. I do plan to make this again. The rest of the tomato juice is in my freezer, just waiting to be boiled.
- Pour tomato juice into a small sauce pan (but if your small is not large enough to hold the juice with some room for the gnocchi, upgrade to a medium sauce pan).
- Add a couple/few dashes of garlic powder. Base your dashes off of how much garlic you like in your tomato sauce/soup.
- Add two generous pinches of basil.
- Add a pinch of oregano.
- Add a dash or two of red pepper fakes or hot sauce.
- Add a dash or pinch of fennel seeds, if using.
- Add maple syrup, if using.
- Add a sprinkle or two of salt.
- Mix well.
- Bring all to a boil, stirring occasionally.
- Carefully drop in gnocchi, one at a time if large, a few at a time if small. I recommend the gnocchi be meatball sized. But if you are using tiny gnocchi, just fill the small sauce pan. Basically, drop them in until you can’t fit very many more in the soup, but leave room for the tomato soup to cover them all. If you don’t think you need that many, you can put less in.
- Bring to a second boil if the sauce has stopped boiling, stirring carefully and only occasionally to keep from sticking.
- Reduce heat to medium or between medium and high. The soup should still be boiling, so keep the temperature high enough to boil. You may not even need to reduce the heat, but keep it low enough so that the food won’t burn.
- Stirring occasionally (to keep from sticking and burning), continue boiling for about 10-15 minutes until the gnocchi are cooked through. Check the gnocchi by cutting one in half. Stir carefully and not too often, or you might pulverize the gnocchi. I’m sure the soup will still be delicious though.
I like to eat this by cutting the gnocchi into pieces with the spoon and savoring every bite. It’s delicious.