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.
Absolutely wonderful. Thanks for sharing!
Thanks Melissa!
I’m excited to make this for dinner tonight! The grocery store was out of fresh basil (!), so I might have to skip that ingredient unless I manage to squeeze in another supermarket run today.
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Do you have dried basil on hand? You can use a little of that instead! It will still come out ok if you don’t! Let me know how you like it!
I do have dried basil and added an extra 1/2 tsp. of that in lieu of fresh. My husband and I both really enjoyed this soup, and I’m going to feature it in my weekly menu this week! Thanks for a great recipe, and glad I found you on Feastie :)
Thank-you! I’m glad it turned out to be a hit! I can’t wait to see it on your menu!
Here it is as promised :) http://wearychef.com/2013/03/16/dinner-menu-8/
Just made it for dinner tonight and it was fabulous. Even my son, who refuses to eat any vegetable, enjoyed it. The broth was great and was just right for dipping crusty french bread. Yum!
Thanks Tracie! That makes my night to hear!
How many does this recipe serve?
Hi Niki! This makes 6 servings!
I made this last night and it turned out AMAZING! I made some substitutions, some based on personal taste, others because i just didn’t have all the ingredients. ether was with the sub’s it turned out so tasty! I added chopped fennel with the onion and pepper mix. Then i omitted the sausage and used chickpeas and black beans instead, for those trying for a more vegetarian style. I made sweet potato gnocchi from scratch, with AP flour, chickpea flour, parm cheese and a pinch of nutmeg. *(One of the best advice i got about making gnocchi, is you have to prepare the potato’s the night before, or at least chill it for a while after you pull from the oven and mash. Makes a huge difference on the consistency and overall process) Finally instead of creamer i used plain greek yogurt instead. About the same amount, maybe a little more, depending on taste. Again this is just a idea for those trying to lighten the soup or go more vegetarian. I would love to hear suggestions or any other lighter/vegetarian versions people experimented with :)
Hi Liz! It sounds like you morphed it into an entirely new recipe of your own making! Do I see a food blog in your future? Haha. I bet it was over the moon with your homemade gnocchi! Thanks for making it! Have a great night!