Tender potato pasta dumplings swim in a creamy but dairy-free tomato base with fresh basil in this decadent and delicious vegan tomato gnocchi soup.
Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent. Add the garlic and sauté about 1 minute more, until very fragrant.
Add the tomatoes, broth and red pepper flakes. Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the liquid reduces a bit.
Either use an immersion blender to blend the soup, or blend it in batches using a food processor or blender, and then return it to the pot. Stir in the coconut milk and raise the heat to bring the soup back up to a simmer. Stir in the gnocchi and simmer for about 4 minutes more, until the gnocchi are tender.
Remove the soup from the heat. If you'd like, you can thin it with a bit of additional broth or coconut milk at this point. Stir in the basil and season the soup with salt and pepper to taste.
Ladle into bowls and optionally top with a drizzle of coconut milk and a sprinkling of fresh basil. Serve.