Creamy Italian Sausage Gnocchi Soup

Ingredients

• 1 tablespoon olive oil
• 400 g (1 lb) Italian sausage, casings removed and cut into chunks
• 1 medium onion, finely diced
• 1 medium carrot, diced
• 2 celery sticks, diced
• 2 large garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red chilli flakes
• 75 ml (1/3 cup) dry white wine
• 1 litre (4 cups) chicken stock
• 150 ml (3/4 cup) double cream
• 500 g gnocchi
• A handful baby spinach
• 30 g (1/4 cup) freshly grated Parmesan

• Instructions

  1. Heat the olive oil in a heavy-bottomed pot and fry the sausage for 4-5 minutes over medium-high heat until slightly browned, crumbling it with your spoon as it cooks.
  2. Add the onion, carrot and celery and continue to cook for 2-3 minutes. Stir in the garlic, Italian seasoning, and red chilli flakes and continue to cook for another minute until fragrant.
  3. Stir in the white wine and cook for a minute, stirring often, until the alcohol evaporates almost completely. Add the chicken stock, bring to a boil, then lower the heat and simmer for 10 minutes.
  4. Stir in the double cream, then add the gnocchi and cook for 2-3 minutes or as specified on the instructions on the package.
  5. Next, stir in the baby spinach and grated Parmesan, season to taste and serve immediately.

   

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