whole and heavenly oven
- Perfectly creamy and made from scratch with juicy roasted tomatoes. - Loaded with tender gnocchi and lots of fresh herbs. - Ready in 50 min with only 9 ingredients.
- Tomatoes - Gnocchi - Olive oil - Basil - Oregano
- Milk - Garlic - Tomato paste - Heavy whipping cream
Arrange tomatoes and garlic on a parchment paper-lined sheet pan. Drizzle with olive oil and toss tomatoes to evenly coat. Roast tomatoes at 400F 25-30 minutes.
Peel skin from garlic and combine with tomatoes and any accumulated pan juices in a blender.
Blend tomatoes on high speed until completely smooth then pour into a medium pot or Dutch oven.
Cook gnocchi in lightly-salted boiling water 2-3 minutes until gnocchi floats to top of water. Drain gnocchi and set aside for a moment.
Whisk tomato paste into soup and bring to a simmer over medium-high heat. Reduce heat to medium and add gnocchi, basil, oregano, milk, and cream. Allow to simmer 5 minutes until heated through.
Season soup with salt and pepper to taste and serve warm with croutons and additional fresh basil on top.