THE RECIPE JOURNAL · Main Course
Hearty Gnocchi Cacciatore Stew
This cozy stew combines tender gnocchi with a rich, savory tomato sauce and hearty vegetables for a comforting meal. Perfect for chilly evenings, it’s easy to make and full of satisfying flavors everyone will love.
FROM THE KITCHEN • Hearty Gnocchi Cacciatore Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Noodle Soup with Chicken and Cabbage
Something delicious to watch next.
01
Step 1
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, drop in the gnocchi and cook them until they float to the surface, which usually takes about 2 to 4 minutes. Drain and set aside.
02
Step 2
Next, heat some oil in a big pot over medium heat. Toss in the onion and garlic, cooking and stirring occasionally until they’re nicely browned, about 5 minutes. Add the green, red, and Cubanelle peppers, and cook everything together for another couple of minutes.
03
Step 3
Pour in the vegetable broth and canned tomatoes, then bring the mixture up to a boil. Let it simmer gently until the peppers soften, around 5 minutes.
04
Step 4
Stir in the fresh basil and a pinch of red pepper flakes, then season with salt and pepper to taste. Add the gnocchi back into the pot and let it all warm through for a few minutes.
05
Step 5
Serve the stew hot, sprinkled with some Parmesan cheese on top for a nice finishing touch.
Why you’ll love it
This stew is a comforting meal that combines tender gnocchi with rich, savory flavors. It’s perfect for chilly days when you want something warm and filling. The mix of vegetables and herbs makes it both hearty and satisfying.
How to serve
Serve this stew with a crusty bread or garlic toast to soak up the sauce. A simple green salad with a light vinaigrette will add freshness and balance the rich stew.
Storage & leftovers
Let the stew cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat gently on the stove to prevent the gnocchi from becoming mushy.
