Italian Sausage Gnocchi Soup Recipes

ITALIAN SAUSAGE & GNOCCHI SOUP

Easy to make, using packaged gnocchi. Serve with a green salad and crusty bread. I used pork sausage, but you could use the hot italian turkey links.

Provided by Mikekey *

Categories Other Soups

Time 45m

Number Of Ingredients 12

Italian Sausage & Gnocchi Soup image

Steps:

1. Do not remove casings from links. Cook sausage in a large Dutch oven over medium-high heat until just browned, turning them over once. Remove from pan and let cool slightly on a cutting board. Slice links into 1/4 inch slices.
2. Add oil to the same pot and stir in shallot and garlic and cook until the shallot begins to soften.
3. Add water, broth, tomatoes (and their juice), and tomato paste; bring to a boil, reduce heat and simmer 10 minutes.
4. Add sliced links, gnocchi and spinach and cook until the gnocchi float to the top, about 8-10 minutes.
5. Stir in cream and season with salt and pepper, if needed.
6. Ladle into 4 bowls and top each with 1/8 cup grated Parmesan. Serve -

Ingredients

8 oz italian pork sausage (two 4 oz. links)
1 Tbsp olive oil
1 shallot, peeled and minced
2 c water
1 can(s) (14 oz.) beef broth
1 can(s) (14.5 oz) diced tomatoes, undrained
2 Tbsp tomato paste
1 pkg (16 oz.) gnocchi
2 oz fresh chopped spinach leaves
1/2 c heavy cream
salt and pepper, to taste
1/2 c grated parmesan cheese, divided

ITALIAN SAUSAGE AND GNOCCHI SKILLET

Sausage, gnocchi, and spinach are the main ingredients in this quick, one-skillet meal. I've used mild sausages but hot Italian sausages can be substituted. Gnocchi is usually in the same isle as dried pasta.

Provided by Bren

Categories Meat and Poultry Recipes Pork Sausage

Time 50m

Yield 6

Number Of Ingredients 14

Italian Sausage and Gnocchi Skillet image

Steps:

Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.
Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.
Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 23.3 g, Cholesterol 61.9 mg, Fat 27.1 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 11.6 g, Sodium 1128.1 mg, Sugar 3.8 g

Ingredients

1 tablespoon avocado oil
½ cup finely diced onion
2 large cloves garlic, finely diced
1 pound mild Italian pork sausage, casing removed
1 (16 ounce) package dry mini potato gnocchi
2 ½ cups no-salt-added diced tomatoes, undrained
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon ground oregano
¼ teaspoon ground black pepper
5 ounces baby spinach
1 pinch freshly grated nutmeg
1 cup shredded fresh mozzarella cheese
½ cup freshly shredded Parmesan cheese

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