Gnocchi Zuppa Toscana (Gnocchi Tuscan-Style Soup)

Name: Gnocchi Zuppa Toscana (Gnocchi Tuscan-Style Soup)
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion gnocchi (uncooked); 200 g meat sausage (i used plant-based spicy ones, casings removed); 1 yellow onion (diced); 2 garlic cloves (minced); 2 cups curly kale (chopped); 2 cups vegetable stock (or chicken); 1/2 cup double cream; 2 tbsp butter; salt (to taste); black pepper (cracked or ground, to taste); red pepper flakes (optional); parmesan (grated, optional); fresh basil (chopped, optional)

k. @khairify

Singapore

Gnocchi Zuppa Toscana (Gnocchi Tuscan-Style Soup)

Saved

Ingredients

1 serving

1 portiongnocchi (uncooked)
200 gmeat sausage (i used plant-based spicy ones, casings removed)
1yellow onion (diced)
2garlic cloves (minced)
2 cupscurly kale (chopped)
2 cupsvegetable stock (or chicken)
1/2 cupdouble cream
2 tbspbutter
salt (to taste)
black pepper (cracked or ground, to taste)
red pepper flakes (optional)
parmesan (grated, optional)
fresh basil (chopped, optional)

Saved

Steps

1

In a stockpot over medium heat, add butter and allow to melt. Then add sausages and onion and cook for about 8 to 10 minutes, using a wooden spoon to break up the sausage as it cook, until meat has browned and onions have softened.
2

Add garlic, and cook for 2 minutes, stirring occasionally.
3

Add stock and stir to combine. Continue cooking until soup reaches a simmer.
4

Add uncooked gnocchi, kale and cream and stir to combine. Cook for 2 minutes or until the gnocchi floats to the surface of the soup.
5

Taste and season the soup with salt and pepper as needed.
6

Serve while hot or warm, topped with parmesan cheese and/or basil, if desired. To kick things up a notch, you may also add some red pepper flakes.