Saturday, December 6, 2014

Spicy Sausage, Gnocchi and Kale Soup

SURPRISE! I have a new favorite soup!

I feel like I say this with every new soup I cook, but this one. OH, this soup. It is spicy and creamy, rustic yet refined. The ingredient list is small, but that doesn't mean this isn't packed with delicious flavor. In fact, this is a soup that is dressed to impress - perfect for early holiday get-togethers or as a first course at your Christmas table! 

This Spicy Sausage, Gnocchi and Kale Soup is like a big blanket wrapping you in warmth. It is truly the definition of comfort food. The spiciness of the hot Italian sausage is cooled wonderfully by the heavy cream. The kale is tender and filling, packed with all sorts of good-for-you nutrients. A can of diced tomatoes and a chiffonade of basil seems too appropriate here--their natural sweet and tangy tastes complimenting the sweet cream. 

And let's not forget the gnocchi. I might as well admit it now--I am wholeheartedly obsessed with gnocchi. Big fluffy potato dumplings. What could be better? I never thought to use gnocchi in soup; I was a bit concerned that they would become gummy and create a weird texture in the soup. Turns out, I was wrong. In fact, this soup is just as tasty the next day! 

As with most soups, I strongly recommend serving this with a big piece of crusty bread and a sprinkle of parmesan cheese. Some extra basil gives this creamy soup a much needed freshness. What more can I saw? I wouldn't change a single thing, Let's eat!

Here's what you need for Spicy Sausage, Gnocchi and Kale Soup* (Print Recipe!)

1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound hot Italian sausage, removed from casing
1 glove garlic, minced
1 can diced tomatoes
4 cups low sodium chicken stock
1 bunch tuscan kale, stems removed and sliced 
1 pound gnocchi
2 cups heavy cream
1/3 cup freshly grated parmesan cheese, plus extra for serving
2 tablespoons fresh basil, chiffonade, plus extra for serving
2 teaspoons dried parsley flakes
salt and pepper to taste

Here's what you do

Heat the olive oil and melt butter in a 5-quart stock pot over medium heat. Once hot, add the sausage and season with salt and pepper. Cook until browned and crumbled, about 5 minutes. Add the garlic and cook for 1 minute more, stirring constantly to avoid burning. 

Pour in the tomatoes and stock. Turn heat to high and bring to a light rolling boil. Reduce heat to medium-low then add the kale, Allow the kale to wilt down a bit and become nice and tender, about 5 minutes more. 

Next, add the gnocchi. Allow the gnocchi to cook for about 7 minutes. Once most of the dumplings float to the top, stir in the heavy cream, parmesan cheese, basil, and parsley. Continue to simmer on low, stirring occasionally, until ready to serve. 

Enjoy with an extra sprinkle of parmesan cheese and basil, as well as crusty bread or rolls. 

*Gas Stove Girl Original Recipe

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