Name: Gnocchi Cacciatore Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Potato gnocchi - 1 (16 ounce) package; Olive oil - 1 tablespoon; Onion, chopped - ½ small; Garlic, chopped - 2 cloves; Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Cubanelle peppers, chopped - 2; Vegetable broth - 1 (32 fluid ounce) container; Diced tomatoes - 1 (28 ounce) can; Fresh basil, chopped, or to taste - 6 leaves; Red pepper flakes, or to taste - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Grated Parmesan cheese, or to taste - 2 tablespoons

Ingredients for - Gnocchi Cacciatore Soup

1. Potato gnocchi 1 (16 ounce) package

2. Olive oil 1 tablespoon

3. Onion, chopped ½ small

4. Garlic, chopped 2 cloves

5. Green bell pepper, chopped 1

6. Red bell pepper, chopped 1

7. Cubanelle peppers, chopped 2

8. Vegetable broth 1 (32 fluid ounce) container

9. Diced tomatoes 1 (28 ounce) can

10. Fresh basil, chopped, or to taste 6 leaves

11. Red pepper flakes, or to taste 1 teaspoon

12. Salt and ground black pepper to taste 1 teaspoon

13. Grated Parmesan cheese, or to taste 2 tablespoons

How to cook deliciously - Gnocchi Cacciatore Soup

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.

2 . Stage

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.

3 . Stage

Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.