Roasted Tomato Basil Gnocchi

boulder organic gnocchi

One of our favorite quick weeknight meals is our Roasted Tomato Basil soup. But on nights where we have just a bit more time, we like to kick things up a notch by adding Cappello’s fresh, gluten and grain-free gnocchi and some mozzarella ciliegine to our bowl. Here’s how its done!:

Ingredients: (Serves 2)

  • 1 tbsp olive oil
  • 1, 12 oz package Cappello’s fresh gnocchi
  • Pinch of salt
  • 1, 24 oz tub Boulder Organic! Roasted Tomato Basil Soup
  • 5-6 fresh mozzarella ciliegine, optional (goat cheese or dairy-free Kite Hill Ricotta would be great too!)
  • 3-5 fresh basil leaves, sliced thin


  1. Cook gnocchi in boiling water as instructed on package
  2. Immediately drain gnocchi and dry off excess moisture with clean towel
  3. Heat olive oil in medium sized skillet
  4. Saute gnocchi until golden brown, about 8-10 minutes, stirring often
  5. Heat Roasted Tomato Basil Soup in pot on stove until warm
  6. Scoop soup into serving bowls, adding golden gnocchi and cheese
  7. Top with fresh basil and voila, dinner is served!
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