Gnocchi Zuppa Toscana
- Yield 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Gnocchi Zuppa Toscana is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound ground Italian sausage (I recommend spicy)
- 1 medium white onion, peeled and diced
- 3 garlic cloves, minced
- 4 cups chicken stock
- 1 (1-pound) package gnocchi
- 2 to 3 cups chopped fresh kale
- 1 cup heavy whipping cream
- fine sea salt and freshly-ground black pepper
- optional toppings: freshly-grated Parmesan cheese, crumbled crispy bacon, chopped fresh basil
Method
Leave the sausage, onions and garlic. Tip in the sausage and onions to a large stockpot. Leave for 8-10 minutes, using a wooden spoon to break up the sausage as it cooks, until the sausage is browned and the onion has softened. Tip in garlic and cook for 2 minutes, stirring occasionally.
Let it bubble gently. Tip in chicken stock and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Tip in the gnocchi, kale, heavy cream, and stir to combine. Leave for 2 minutes or until the gnocchi float to the surface of the soup.
Salt Taste and season the soup with salt and black pepper as needed.
Plate Plate warm, sprinkled with any of your desired toppings, and enjoy!
