Tomato and Gnocchi Soup with Chorizo Crumb
Soft and pillowy gnocchi adds great texture to this rich tomato soup, while the chorizo gives it a really great salty, smoky crunch.
3 tablespoons olive oil
1 brown onion, chopped
1 medium carrot, peeled and chopped
1 celery stalk, chopped
1 teaspoon dried oregano
5 cloves garlic, crushed
3 tablespoons tomato paste
2 x 400-gram tins chopped tomatoes
500ml chicken or vegetable stock
1 small bunch fresh basil
2 dried bay leaves
2 tablespoons brown sugar
100ml cream
sea salt and cracked pepper
TO ASSEMBLE
500 grams purchased potato gnocchi
100 grams chorizo sausage
1 tablespoon olive oil
3 tablespoons basil pesto parmesan cheese, grated
Heat the olive oil in a large Dutch oven over a medium heat. Add the onion, carrot and celery and gently fry for 10 minutes to soften, stirring frequently. Add the dried oregano and garlic and briefly fry. Add the tomato paste and fry for a further 3-4 minutes.
Add in the tomatoes, stock, basil, bay leaves and brown sugar, cover loosely and simmer for 30 minutes. Remove the bay leaves.
Transfer the soup to a food processor or use a stick
