This easy Gnocchi and Sausage recipe combines two of my favorite things: kielbasa smoked sausage and potato pillows of goodness called gnocchi.
It’s easy, hearty and delicious, perfect for a quick comfort food fix. It works for a busy weeknight with quick prepping. If you use the Instant Pot, you simply set the time and relax while it does all the work for you.
I love gnocchi! Have you not seen it? It’s usually in the pasta aisle, usually tucked away on the top shelf. They’re packaged in vacuum sealed bags. Be sure to pick up more than one because they’ve been in short supply lately.
Gnocchi is often called “pillowy gnocchi”. They’re like little dumplings. Little potato dumplings. One of these days, I’m going to learn how to make them myself.
I’ve never had homemade gnocchi and I can only imagine how much I would love it even more.
No Added Flour
This soup is so thick that you will think that it has added flour to make almost a gravy. You could use it as a dip for breadsticks, it’s so thick.
There isn’t any added flour. I believe it’s a natural occurrence from using the potato gnocchi. It’s the starch from the pasta that produce this wonderful creamy, gravy-like soup.
Say yummy if, you know the name of this recipes.
- 1 tablespoon olive oil
- 400 g (1 lb) Italian sausage, casings removed and cut into chunks
- 1 medium onion, finely diced
- 1 medium carrot, diced
- 2 celery sticks, diced
- 2 large garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red chilli flakes
- 75 ml (1/3 cup) dry white wine
- 1 litre (4 cups) chicken stock
- 150 ml (3/4 cup) double cream
- 500 g gnocchi
- A handful baby spinach
- 30 g (1/4 cup) freshly grated Parmesan
Heat the olive oil in a heavy-bottomed pot and fry the sausage for 4-5 minutes over medium-high heat until slightly browned, crumbling it with your spoon as it cooks.
Add the onion, carrot and celery and continue to cook for 2-3 minutes. Stir in the garlic, Italian seasoning, and red chilli flakes and continue to cook for another minute until fragrant.
Stir in the white wine and cook for a minute, stirring often, until the alcohol evaporates almost completely. Add the chicken stock, bring to a boil, then lower the heat and simmer for 10 minutes.
Stir in the double cream, then add the gnocchi and cook for 2-3 minutes or as specified on the instructions on the package.
Next, stir in the baby spinach and grated Parmesan, season to taste and serve immediately.
I managed to catch a cold for the first time in years, and I’ve been in bed for the last two days feeling absolutely exhausted. My husband made me this soup yesterday because he knows I love it, and it was so comforting. He made enough for two days and I’m looking forward to the leftovers today