From DN Recipes by David Nagy · Food & Beverage

Creamy Sausage Gnocchi Soup

Published

 
Ingredients  (4-6 servings)
  • 1 lb Italian sausage (spicy or mild), casings removed
  • 12 oz gnocchi
  • 2 medium carrots, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth or stock
  • 1 15 oz can diced or crushed tomatoes
  • 1 1/2 tbsp tomato paste
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 pinch red pepper flakes
  • 2 anchovies (optional)
  • 2 cups shredded spinach (or kale)
  • 2/3 cup dairy of choice: heavy cream, whole milk or coconut milk
  • Optional: Parmesan rind
  • For serving: grated parmesan and red pepper flakes to top

Directions
  1. Bring a large pot with a drizzle of olive oil over medium heat. Add the sausage and cook breaking apart with a wooden spoon until browned and cooked through.
  2. Add onion, garlic and carrots and sauté until onion is translucent and vegetables are tender, about 4-5 minutes. Stir in the oregano, red pepper flakes, salt and pepper, anchovies, and tomato paste. Continue stirring to allow the tomato paste to deepen in color and anchovies to melt.
  3. Pour in the tomatoes and broth. Drop in the Parmesan rind if using. Bring soup to a boil then reduce to simmer, uncovered, for 10-15 minutes.
  4. Stir in the gnocchi and let simmer for 3-4 minutes until gnocchi is al dente.
  5. Reduce heat to low, add the milk and spinach and stir until wilted. Remove the parmesan rind. Soup will continue to thicken as it cools.
  6. Serve in bowls topped with Parmesan and red pepper flakes