16ozpotato gnocchi, shelf stablethe one that you find in pasta aisle in grocery store
Press the saute button on the Instant Pot. Then press the adjust button to set saute to "less". Once it displays hot, add the olive oil.
Then add the onion, garlic and saute for 5 to 6 minutes until onion is soft and translucent.
Add 2 cups of vegetable broth and de-glaze the pot making sure there are no burnt bits stuck at the bottom. Then add 2 cans of diced tomatoes. I use fire roasted tomatoes.
Then add the fresh basil, salt, pepper and Italian seasoning.
Add in the potato gnocchi. Don't stir but press slightly so that gnocchi is under water.
Close the lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in sealing position. Quick release the pressure.
Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the remaining 1 cup vegetable broth and then the cream cheese (if using) and heavy cream.
Stir and let the soup simmer for 2 minutes. The cream cheese would also melt by then. You can add extra stock here if you want to thin out the soup further.
Transfer soup to serving bowls. Garnish with more basil and serve.
Heat a heavy bottom pan on medium heat. Once hot, add the olive oil and then add the onion and garlic. Saute for 5 to 6 minutes until onion is soft. Then add the vegetable stock (add all 3 cups) and cans of diced tomatoes.
Add the basil, salt, pepper, Italian seasoning and stir. Cover the pot with a lid and let it simmer for 10 to 15 minutes.
Add the cream cheese (if using), heavy cream and gnocchi. Stir and let the soup simmer for 5 minutes (uncovered). Adjust consistency of soup at this point by adding more vegetable stock if needed. Serve with more basil.
To make this recipe dairy-free, omit the cream cheese and use coconut milk in place of heavy cream. You can also use cashew cream.
This soup thickens as it cools. Add water while re-heating.