A creamy and comforting soup made with tender potato gnocchi, rich tomatoes, fresh basil, and a smooth Italian-inspired broth.

1 tablespoon olive oil

1 tablespoon butter

1/2 medium onion, finely chopped

4 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

4 cups chicken or vegetable broth

1 cup heavy cream

1/2 tablespoon granulated sugar (optional)

1/2 teaspoon Italian seasoning

1 pound uncooked potato gnocchi

Salt, to taste

Black pepper, to taste

1 generous handful fresh basil, torn

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1. Heat olive oil and butter in a large pot over medium-high heat.

2. Add onion and cook until soft and lightly golden.

3. Stir in garlic and cook until fragrant.

4. Add crushed tomatoes, broth, cream, sugar, seasoning, and gnocchi.

5. Bring to a gentle boil, then simmer until gnocchi are tender.

6. Season with salt and pepper.

7. Stir in fresh basil and serve warm.

Use vegetable broth to keep the recipe vegetarian. Add spinach or cooked chicken for variation.