Roasted Red Pepper Tomato Soup With Spinach Gnocchi Recipes

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Steps:

• In a large heavy bottom pot, combine the Olive Oil, onion and garlic.
• Saute over medium heat until onions are soft but not brown.
• Cut the roasted red peppers into large chunks and add to the pot.
• Stir in the sun dried tomatoes, San Marzano Tomatoes, chicken broth, salt, white pepper and sugar.
• Bring to a boil, reduce to a simmer, cover and simmer about 15 minutes.
• Remove from heat.
• Use a stick blender to blend the soup into a puree. If you don't have a stick blender, you can use a regular blender: Cool the soup slightly. Add small amounts of the soup at a time to the blender but do not fill the blender more than halfway. Hot soup produces steam when blended and the pressure can blow the top off your blender if you are not careful. Once that batch is blended, place the pureed soup in another pot and repeat until all soup is blended smooth.
• Stir in the basil, spinach and heavy cream. Set aside.
• To make the gnocchi: Bring a large pot of water to a boil.
• In a food processor, combine the mashed potatoes, spinach and roasted garlic.
• Pulse several times until well combined.
• Remove from processor and place in a medium bowl.
• Add the eggs, flour and salt.
• Mix just until the dough comes together.
• Turn dough onto heavily floured surface.
• Knead about 20 times. The dough will be sticky so make sure you use plenty of flour on your work surface.
• Divide dough into 6 portions.
• Working with one portion at a time, roll into a rope about the thickness of your index finger.
• Cut into 1 inch segments.
• Place on a floured cookie sheet. Set aside.
• Repeat until all 6 portions have been rolled and cut into segments.
• Add about 20 pieces of gnocchi at a time to the boiling water.
• Cook 2 minutes.
• Remove from the water with a slotted spoon and place in the soup.
• Repeat until all gnocchi has been cooked and is in the soup.
• Stir 1 cup of the gnocchi water into the soup.

Steps:

• Bring large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain in a colander in the sink.
• In a saucepan, heat oil over medium heat until hot, add garlic and cook, stirring, until golden. Add peppers, salt and pepper and cook, stirring occasionally, for 5 minutes. Transfer to a processor or blender and puree. Return sauce to pan, add cream and bring to a simmer, stirring. Add basil, salt, pepper and few drops lemon juice, to taste.
• In a large bowl, toss the gnocchi and sauce together. Divide among bowls, strew over some torn basil leaves, and grate some Parmesan over the top. Serve immediately.