Winter has unofficially arrived! Ugh! This calls for some good ole comforting soup. I wanted to make something different and try out gnocchi at the same time. I mean, can you go wrong by adding pillowy potato noodles to ANYTHING? I googled “gnocchi soup” and got quite a few responses. Below is my recipe that combines about 3 of the recipes into one. See how the spinach is hugging the gnocchi tight? Oh, to be in that bowl! Mange!
Gnocchi and Sausage Soup
1 pound of hot spiced Italian sausage (better for flavor or can add red pepper flakes to mild Italian sausage when cooking it)
1 32 oz container of good quality chicken stock
1 bunch of kale, roughly chopped with stems removed (if desired) OR 6 oz bag of spinach
1 pound box of DeLallo brand potato gnocchi (comes vacuum sealed and takes minutes to cook)
1/4 cup of heavy cream
salt and pepper to taste
grated or shredded Parmesan cheese to top it off
Brown the Italian sausage in a large stockpot, taking care to break up the sausage with a spoon. Drain the excess grease when fully cooked.
Add in the chicken stock and bring to a simmer over medium-high heat. Reduce heat to medium-low and add in kale or spinach along with the desired amount of gnocchi. Stir to combine. Continue cooking for approximately 5 minutes or until all of the gnocchi float to the top and are tender.
Stir in the heavy cream. You may need more than 1/4 cup, it’s totally up to you. Season to taste. You can serve with either grated or shredded Parmesan cheese if desired.