Creamy Sausage Gnocchi Soup
Make creamy sausage gnocchi soup with pillowy potato gnocchi, vegetables, parmesan, and spinach for a cozy one-pot dinner.
Servings: 5
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 45 minutes
Ingredients
Ingredients
- 500g potato gnocchi
- 500g Italian pork sausage meat
- 1 1/2 tablespoons olive oil
- 1 onion diced
- 2 garlic cloves finely minced
- 2 celery sticks cut small
- 1 large carrot peeled and cut small
- 1/3 cup dry white wine or water
- 1/3 cup plain flour
- 4 cups low-sodium chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan finely grated
- 1 1/2 cups baby spinach or torn kale
Instructions
Instructions
- Brown the sausage in olive oil in a large heavy pot, breaking it up, then transfer it to a bowl.
- Cook onion, garlic, carrot, celery, herbs, and optional chilli flakes until softened; deglaze with wine.
- Stir in flour, then add stock, salt, pepper, and sausage. Simmer for five minutes.
- Add cream and simmer five minutes, then add gnocchi and parmesan and cook until the gnocchi are tender.
- Stir in spinach and serve hot with parmesan and crusty bread.
Notes
Use water instead of wine if preferred.
Add the gnocchi near the end so they stay pillowy.