Creamy Gnocchi Soup
Rich, flavourful and heartwarming - this creamy soup will have you weak at the knees.
Servings 4 people
Ingredients
- 10-14 oz italian sausage mild, sweet, or spicy
- 1 leek just the white and light green part, chopped
- 1 shallot minced
- 3 cloves garlic minced
- 3 tbsp olive oil
- Salt & pepper
- 1 cup dry white wine
- 28 oz can crushed tomatoes
- 1 box stock approx 4 cups
- 1 lb gnocchi
- 1 cup heavy cream
- 2 handfuls spinach
- Parmesan
- Optional: red pepper flakes
Instructions
- In a large pot over medium heat, add 1 tbsp of olive oil and then brown the Italian sausage. Remove and set to the side.
- In the same pot, add 2 more tbsp of olive oil and then sautée the chopped leek, shallot and garlic. Season with salt and pepper and stir for another 4-5 minutes until slightly softened.
- Deglaze with the white wine and stir for another few minutes. Add the crushed tomatoes, the stock, and then bring up to a bubble. Reduce the heat and simmer for 20-30 minutes, partially covered.
- Add in the gnocchi and continue to cook for a few minutes until the gnocchi are tender. Add in the cup of cream, stir, the Italian sausage goes back in, and then a couple handfuls (or however much you like) of spinach. It will wilt quite quickly so I highly recommend serving soon after the spinach goes in!
- Ladle into a bowl and garnish with lots of shaved parmesan, some red pepper flakes for a bit of a kick, and some cracked black pepper.