Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Gnocchi, Sausage and Spinach Soup
INGREDIENTS
- 1 yellow onion, diced
- 1 roasted red pepper, diced
- olive oil, for sauteing
- sea or Kosher salt and fresh black pepper
- 1 pound Italian sausage, ground or removed from casings, hot or sweet
- 4 cloves garlic, minced
- 1 teaspoon dried basil, crushed between fingers
- 32 ounces low-sodium chicken broth
- 1 pound potato gnocchi
- 2 cups fresh baby spinach leaves, rough chopped
- 3/4 cup half & half or heavy cream (light is ok)
- 1 heaping tablespoon fresh basil, chopped
- fresh grated Parmesan cheese, for serving
DIRECTIONS
- In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
- Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
- Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.
Notes:
- I use sweet Italian sausage
- I use homemade chicken stock
- I use heavy cream
Source: https://www.cinnamonspiceandeverythingnice.com/gnocchi-sausage-and-spinach-soup/
