Gnocchi, tomato and jalapeno soup
Author: Nikki
Recipe type: Mains
Ingredients
- ¼ cup olive oil
- 1 teaspoon dried chilli flakes
- 3 heaped teaspoons crushed garlic
- 3 large tomatoes, chopped
- 1 x 400g can chopped tomato
- 6 slices of jalapeno from a jar, chopped
- ½ cup vegetable stock
- 1-2 tablespoons dried basil
- 4 tablespoons lemon juice
- Salt & pepper to taste
- Gnocchi – store bought or recipe below
- Olives (optional)
Gnocchi
- 2 medium potatoes, chopped and peeled
- 1 ¼ cups plain flour (extra for rolling)
- 1 tablespoon nutritional yeast flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat olive oil in a frypan and toss through chilli flakes and garlic
- Add tomato and jalapenos, stir through
- Add stock and bring to a simmer
- Stir in basil, lemon juice, zest and salt and pepper and turn heat to low
- Add gnocchi, heat through and serve (add olives)
Gnocchi
- Boil potatoes and mash until smooth. Place in the fridge until cold (I do this the day before)
- Once cold, add the remainder of the ingredients and knead into a dough
- Roll small handfuls out on a floured bench into ropes about 2cm in diameter and cut into small bite size pieces (they will increase in size once cooked)
- Repeat until all dough is used, placing gnocchi on a lined baking tray (keep in fridge uncovered until needed – can be made the day before)
- Boil salted water in a large pot and drop in approx. half at a time
- Once they rise to the surface, cook for a further 2 minutes then scoop out and place in a colander until you add to soup
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