This is my favorite way to eat gnocchi; swimming in a basil-infused broth with bits of spicy sausage, roasted red peppers and fresh baby spinach leaves.
I prefer eating my gnocchi in soup rather than on a plate smothered in sauce. Not because I don’t like them that way. Even when they’re light and airy like clouds they expand later so I feel as if I swallowed a rock. A large, heavy one.
The problem is I tend to eat them like they’re pasta. Which you should definitely not do. Even though they are a type of pasta…gnocchi are made of potato and flour making them much more filling.
Eating them in this creamy soup means I can enjoy a few and still save room for other ingredients. Because there’s more to life than gnocchi.
Potato gnocchi with spicy sausage, roasted red peppers and fresh baby spinach in a creamy broth.
Ingredients
Instructions
- 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.
OK so this soup was amazing! I used a mozzarella artichoke chicken sausage from Costco , organic chicken stock and fresh basil and it really was over the top delicious! Thank you for an absolutely yummy recipe ill be making this all fall and winter long! :)
Thanks Allison! That makes me so happy!
Thanks Jo! That’s nice to hear!
I had this soup marked for quite some time. I finally got around to making it today. A huge cold spell moved in from the north and this soup was exactly what was needed to keep warm.
So good, so easy. I always have some homemade ricotta gnocchi in my freezer so used them. I increased the heat a bit by using hot Italian sausage and a few hot pepper flakes as well.
I finely diced some red pepper and mixed it with some chopped parsley. I served the soup sprinkled with freshly grated Parmesan cheese and a scoop of the red pepper and parsley mixture.
I can’t think of a thing that would make this soup any better than it is. This is definitely a keeper and I will be making it again and again.
Thx for a great recipe.
Thanks Jeanette! I’m glad you like it! It’s the best kind of comfort food for a dark, winter night – it’s snowing lightly here and a hot warming bowl of soup couldn’t be more perfect or welcome.
I found this recipe when searching for Sausage & Gnocchi since I had both in my fridge and it needed to be used!!!!
HOLY COW! this was one delicious soup.
I did change slightly. I used turkey sausage and just browned that 1st, and then put the onions and peppers in to soften. Since the turkey sausage was lean there was no need to drain and then the onions soak up the yummy flavor….and I only needed to use one pot! I also increased the broth because I had 3 cans so I used 3 cans. I also cut my gnocchi in 1/2. It means you are more likely to get one per spoonful and it always seems lighter when I do this. This is going into my winter rotation!
Thank you for making it! And for the rave review! Happy New Year!
Found your site and this recipe on Pinterest and made this soup last night. 5 Spoon award…yumbo doesn’t quite explain it. I’ll be posting it this afternoon and giving you all the credit :) Thank you for sharing this!
Kathi @ http://www.laughingspatula.com