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.
- 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.