Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package (16 oz) shelf-stable potato gnocchi
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Turn the Instant Pot to SAUTÉ mode. Melt the butter over medium heat.
  2. Add the diced onion, carrot, and celery. Sauté for 4–5 minutes until the onions are translucent.
  3. Stir in the minced garlic and tomato paste. Cook for another 1–2 minutes until the paste turns a deep brick red and smells fragrant.
  4. Pour in the vegetable broth and use the wooden spoon to scrape any brown bits (fond) off the bottom of the pot.
  5. Stir in the diced tomatoes, Italian seasoning, salt, and pepper.
  6. Secure the lid, set the valve to SEALING, and select MANUAL/PRESSURE COOK on High for 5 minutes.
  7. Once the timer beeps, perform a QUICK RELEASE of the pressure.
  8. Turn the pot back to SAUTÉ mode. Stir in the shelf-stable gnocchi and simmer for 3–5 minutes.
  9. Stir in the heavy cream and fresh basil. Serve topped with grated Parmesan cheese.