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1
In a large heavy bottom pot, combine the Olive Oil, onion and garlic.
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2
Saute over medium heat until onions are soft but not brown.
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3
Cut the roasted red peppers into large chunks and add to the pot.
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4
Stir in the sun dried tomatoes, San Marzano Tomatoes, chicken broth, salt, white pepper and sugar.
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5
Bring to a boil, reduce to a simmer, cover and simmer about 15 minutes.
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6
Remove from heat.
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7
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.
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8
Stir in the basil, spinach and heavy cream. Set aside.
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9
To make the gnocchi: Bring a large pot of water to a boil.
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10
In a food processor, combine the mashed potatoes, spinach and roasted garlic.
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11
Pulse several times until well combined.
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12
Remove from processor and place in a medium bowl.
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13
Add the eggs, flour and salt.
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14
Mix just until the dough comes together.
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15
Turn dough onto heavily floured surface.
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16
Knead about 20 times. The dough will be sticky so make sure you use plenty of flour on your work surface.
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17
Divide dough into 6 portions.
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18
Working with one portion at a time, roll into a rope about the thickness of your index finger.
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19
Cut into 1 inch segments.
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20
Place on a floured cookie sheet. Set aside.
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21
Repeat until all 6 portions have been rolled and cut into segments.
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22
Add about 20 pieces of gnocchi at a time to the boiling water.
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23
Cook 2 minutes.
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24
Remove from the water with a slotted spoon and place in the soup.
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25
Repeat until all gnocchi has been cooked and is in the soup.
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26
Stir 1 cup of the gnocchi water into the soup.
