Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Roasted Tomato Gnocchi Soup

Preheat your oven to 400°F (204°C). In a baking dish, combine the tomatoes, garlic heads, onions, thyme, a pinch of salt, olive oil, and chili flakes if using. Toss to mix, ensuring the ingredients are well coated.

Bake for 40-50 minutes, or until the vegetables have softened.

Transfer the roasted vegetables to a pot over medium-high heat. Add the vegetable broth, basil and heavy cream. Use a hand blender to puree the mixture until smooth.

Lower the heat to medium-low and simmer the soup for about 10 minutes, or until it has thickened slightly, stirring often.

Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi and cook for 3 minutes, or until they have risen to the top. Use a spider strainer or slotted spoon to transfer the cooked gnocchi directly to the soup.

Add the Parmesan cheese to the soup. Cook for an additional 3-4 minutes, stirring frequently.

Serve the soup into bowls. Drizzle with heavy cream and olive oil, then sprinkle with chopped parsley.

Yarin Shachagi

Roasted Tomato Gnocchi Soup

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