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Sausage Gnocchi
Chrystal Mahan | Nevermore Lane
5
from
3
votes
Print Recipe
Ingredients
32
oz
chicken broth
1
cup
water + 1/2 cup
1
cup
skim milk
1
package of potato gnocchi
17.6 oz
1
package of smoked sausage
7 oz, sliced
1
tbsp
minced garlic
1
tbsp
dried basil
10
baby carrots
diced
green onions
chopped
3
tbsp
flour
1/2
tsp
black pepper
1/2
tsp
salt
Parmesan cheese
Instructions
To make this a one pot meal, slice the sausage and place it at the bottom of a dutch oven or large stock pot with lid.
Cook on medium heat to warm the sausage and slightly brown on both sides. About 4 minutes.
Remove and place on a paper towel; set aside.
Using the same dutch oven you are going to create a slurry using the flour and 1/2 cup water.
Pour them into your dutch oven and whisk the two together on low heat.
Continue whisking until your flour becomes just a tad darker in color. We are not trying to make a rue.
Add 1 cup water, chicken stock, and milk to the dutch oven.
Slowly bring to a boil.
Once your dutch oven mixture starts to boil, reduce heat, add onion, carrots, garlic, and 1/2 tsp black pepper and salt.
Continue to stir.
Turn the heat back up and return to a boil.
Partially cover the pot once the soup boils and reduce heat to low.
Allow soup to simmer until vegetables are soft, about 15 minutes.
Continue to stir.
Once your vegetables are tender add the sausage, gnocchi and basil.
Continue cooking until the gnocchi floats to the top. They'll become fluffy and your soup with start to thicken.
Season with more black pepper to taste.
Once gnocchi has floated to the top, you're ready to serve.
Using a large spoon or ladle, place soup into bowl and garnish with Parmesan cheese.
For a lower calorie bowl, add a few pieces of gnocchi and sausage in your soup and fill it up with spinach for a great tasting rustic version.