Ingredients
Scale
- 1/2 cup finely chopped onion
- 2 – 4 cloves garlic, peeled & chopped fine
- 1/2 Tablespoon butter
- 1 pint canned tomatoes
- 1 pint chicken or vegetable broth
- 1/4 cup dried leeks, chopped fine
- 1/2 teaspoon fresh rosemary, chopped very fine
- About 1 1/2 cups fresh or frozen gnocchi (cut in half, if desired)
- 1 teaspoon or so of fresh tarragon, chopped fine
- 1/4 cup fresh basil leaves, chopped fine
- 1/4 cup half & half (regular or fat free — or substitute milk)
- 1/2 cup finely shredded aged cheddar cheese
- Salt & pepper to taste
For garnish: extra shredded cheese and/or fresh basil leaves/flowers
Instructions
- In a large saucepan, melt the butter over medium heat, then add the onion and garlic and saute until the onion is very soft and limp. Reduce heat to medium low and continue cooking, stirring frequently, until the onion just begins to brown and caramelize, about 15 minutes.
- Put the tomatoes in the food processor or handi chopper and give them a whirl to break up any large chunks. Add the tomatoes and broth to the soup pot along with the dried leeks and rosemary.
- Turn heat up to medium to bring to a boil, then reduce heat to medium low and simmer for about 10 – 15 minutes, stirring occasionally.
- Add the gnocchi and cook for 5 – 10 minutes or so until the gnocchi is tender and rises to the top. Stir in the tarragon, basil, half & half and cheese. Stir and cook for just a couple minutes longer to melt the cheese.
Notes
I cut my gnocchi in half because I wanted smaller “dumplings” in my soup. Feel free to cut them or leave them whole, whatever makes you happy.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.