– 1.5 tablespoons olive oil (22 ml)
– 1 medium yellow onion, chopped
– 5-6 large garlic cloves, chopped
– 3 cups vegetable broth (divided)
– 2 x 14.5 oz can diced tomatoes
– 1/3 cup chopped Italian basil
– 1 teaspoon salt (or to taste)
– 1/2 teaspoon black pepper (or to taste)
– 3/4 teaspoon Italian seasoning
– 16 oz potato gnocchi, shelf stable (the one that you find in pasta aisle in grocery store)
– 1 oz cream cheese (optional)
– 1/2 cup heavy cream
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
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