Creamy Beef Sausage Gnocchi (Printer-Friendly Version)
Tender gnocchi and savory beef sausage blend perfectly with a rich, creamy broth for a hearty meal.
# Required Ingredients:
→ Meat
01 -
454 g Italian beef sausage
→ Vegetables and Aromatics
02 -
2 cloves garlic, minced
03 -
1 can (425 g) diced tomatoes
04 -
Optional: fresh spinach or basil for garnish
→ Liquids
05 -
960 ml chicken broth
06 -
240 ml heavy cream
→ Pasta
07 -
450 g gnocchi
→ Seasonings
08 -
Salt and pepper to taste
# Step-by-Step Instructions:
01 -
Heat a large pot over medium heat and cook the Italian beef sausage until browned and cooked through, about 5-7 minutes. Use a wooden spoon to break it apart evenly.
02 -
Add the minced garlic to the pot and sauté for 1 minute until fragrant.
03 -
Stir in the diced tomatoes and chicken broth, then bring the mixture to a gentle boil for about 5 minutes to allow flavors to meld.
04 -
Add the gnocchi and cook according to package instructions, usually 3-5 minutes, until they float to the surface.
05 -
Lower the heat and stir in the heavy cream. Let the soup simmer for 5 minutes to thicken slightly.
06 -
Season with salt and pepper to taste. Optionally, stir in fresh spinach or garnish with basil and cook 2-3 minutes until wilted.
# Handy Cooking Tips:
01 -
For enhanced flavor, brown the sausage thoroughly and sauté the garlic until aromatic before adding liquids.
02 -
Avoid overcooking gnocchi to prevent a mushy texture.
03 -
If a thicker consistency is desired, reduce the broth by simmering longer before adding cream.
04 -
Leftover soup can be refrigerated for up to 3 days or frozen for 2 months; note gnocchi texture may change upon thawing.