Gnocchi and Sausage Soup with Potato, Spinach, Basil, and Roasted Red Pepper
Since I had some frozen home-made gnocchi and a craving for soup, I scoured the net and fused a few ideas together to make my own creamy creation! This soup features gnocchi, sausage, and fresh spinach with accents of basil, potato, and roasted red pepper. Topped with sour cream and a few dashes of hot sauce, this is one mean meal-in-a-bowl! Pair it with a French baguette for a hearty dinner!
- Medium Onion (1 )
- Celery (Diced) (2 stalks (1/2 cup))
- Garlic (4 cloves)
- Butter (4 tbsp (~40 g))
- Extra Virgin Olive Oil (4 tbsp)
- Red Pepper (1)
- Flour (1/4 cup)
- Potato (2 small)
- Chicken Broth (4 cups)
- Gnocchi (1 pound (~ 500 g))
- Sausage (Your Choice) (1 pound)
- Baby Spinach (2 cups)
- Heavy Cream (1/2 cup)
- Milk (1/2 cup)
- Fresh Basil (Chopped) (1 tbsp)
Gather up all your ingredients! To make some healthy changes, try half and half instead of cream, or cut the cream all together and use only milk. You could also try whole wheat flour instead of regular. As for the sausage, Italian sausage would probably be great, but I couldn't get that so I settled for spicy sausage links.
First, roast your red pepper. You can roast it in a hot oven, but I decided to roast mine on the stove top by wrapping it in two layers of foil and then placing it directly over the stove-top burner on medium. Cook for about 20-25 minutes, turning it by 1/4 every five minutes. Be sure to use oven mitts and tongs!
Once the pepper is soft when you squeeze it with the tongs, it should be done. Remove it from the flame and let it sit in the foil for about 20 minutes to steam it. Unwrap it, remove the skin and seeds inside, and then slice and dice it up!
While your pepper is roasting, you can proceed with the rest of the soup. Chop your celery, onion, garlic, and small potatoes.
Saute the onion, garlic, and celery in the butter and oil, until the onion turns clear but before it browns.
Next, add in the flour and cook while stirring constantly for about a minute or two to create a roux.
Add in the chicken broth, little by little, stirring after each addition. Let it simmer while you add your chopped roasted pepper and chopped potato.
Add in the dried basil and season with salt and pepper. Next, chop up the sausages and add them into the pot. While this simmers, you can cook your gnocchi in a separate pot according to the package directions (or if home-made, cook them in a simmering pot of water until they float). Remove from water and set aside.
Once the potatoes have reached your desired softness, add in the gnocchi, spinach, cream, milk, and fresh basil. Simmer for a few minutes to bring everything together. Adjust the seasonings to your tastes, and then serve! Try topping with sour cream and a touch of hot sauce.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.