Velvety Gnocchi Broth

Elegant Italian Sausage and Gnocchi Soup: A Cozy Culinary Delight

Prepare yourself for a warm and inviting experience with this delectable Italian Sausage and Gnocchi soup, perfect for any occasion! This heartwarming dish combines the savory flavors of Italian sausage with the delightful texture of gnocchi, all brought together in a rich, creamy broth complemented by fresh vegetables. Let’s dive right into the details!

Ingredients You'll Need

• 2 tablespoons olive oil
• 1 pound spicy Italian sausage (approximately 4 links), casings removed
• 1 cup yellow onion, finely chopped
• 3/4 cup carrot, diced
• 3/4 cup celery, chopped
• 1 teaspoon kosher salt
• 6 garlic cloves, minced (around 2 tablespoons)
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 2 cups water
• 1 (3-inch) piece of Parmigiano-Reggiano rind, plus 2 ounces (approximately 1/2 cup) grated Parmigiano-Reggiano
• 1 (16-ounce) packet of potato gnocchi
• 4 cups curly kale, chopped and stems removed (from one small bunch)
• 1 cup heavy cream, at room temperature

Cooking Instructions

Begin your culinary adventure by heating the olive oil in a spacious Dutch oven over medium heat. Once warm, introduce the sausage, cooking it until browned and broken into smaller chunks (about 6 minutes). Remove the sausage with a slotted spoon and transfer it to a plate, leaving the oil in the pot.

Add the chopped onion, carrot, celery, and salt to the pot. Cook this mixture over medium-high heat, stirring frequently until the vegetables have softened (around 8 minutes). Incorporate the minced garlic and black pepper, stirring constantly until fragrant (approximately 1 minute).

Pour in the dry white wine, using a spoon to scrape up any delicious browned bits from the bottom of the pot. Let it reduce for about 2 minutes. Follow this by adding butter and stirring until melted, then sprinkle in the flour, continuing to stir for another minute.

Gradually integrate the chicken stock, water, and the Parmigiano-Reggiano rind. Bring everything to a boil over medium-high heat. Once boiling, lower the heat to medium-low and allow it to simmer uncovered, stirring occasionally for about 15 minutes. If you're keeping the rind, chop it into bite-sized pieces before adding it back to the soup; otherwise, remove and discard it.

Next, add the gnocchi and bring the mixture back to a simmer on medium-high heat. While this is happening, massage the chopped kale with your hands to tenderize it slightly (about 2 minutes). When the gnocchi begins to float, stir in the kale and the browned sausage, letting everything simmer until the kale is beautifully vibrant (around 1 minute).

Switch the heat to low, gently fold in the heavy cream, and let it cook for an additional 2 minutes—be sure not to let it boil! Finally, ladle this comforting soup into bowls and garnish each serving with a couple of tablespoons of grated Parmigiano-Reggiano. Serve it up hot and enjoy the delightful tastes of Italy!

Leftover Storage Tips

If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently over low heat while stirring, adding extra stock if necessary to maintain a pleasant consistency. Alternatively, this soup can be frozen (without the gnocchi or cream) for up to two months. For optimal quality and safety, cool the soup quickly by dividing it into shallow containers. Refrigerate until fully cold before freezing. When ready to enjoy again, thaw it overnight in the refrigerator, adding the gnocchi and cream after reheating.

Happy cooking!