Gnocchi Zuppa Toscana with Tender Kale and Creamy Parmesan Broth
By Emma Collins
Prep
10 min
Cook
25 min
Total
35 min
Servings
6
Prepare enough gnocchi and kale for six servings. Use tips to maintain the quality of reheated leftovers. Eat leftover gnocchi and kale at other meals. Gnocchi Zuppa Toscana, a dish of Italian sausage and steamed gnocchi dumplings in a Parmesan sauce, can be eaten at two or more meals prepared with the same ingredients.
Olive oil is used to sauté chopped onion. Cook low-fat Italian sausage until it reaches small pieces. Fresh garlic and Italian seasoning, plus red pepper flakes, are added to the soup for additional flavor. Chicken broth is added to create a soup. Fresh gnocchi and chopped Tuscan kale are cooked together; gnocchi starch helps thicken the soup. Half and half and grated Parmesan cheese are added at the end of cooking over low heat.
The soup is done when the gnocchi are fully cooked and the kale is wilted and the sausage is evenly browned in crumbles. The gnocchi needs only a short cooking time, two to three minutes for fresh gnocchi and whatever time the package instructs for shelf-stable gnocchi. Add the cream and cheese slowly to heat the soup but not bring it to a boil.
Serve immediately with crusty bread for dipping. If making this dish ahead of time, cook the gnocchi separately and add it to the soup just before serving to avoid a mushy texture. Refrigerated leftover soup will thicken. You may want extra broth to add to portions of soup reheated on the stovetop.
Why this recipe works
- Serves six and requires only one pot, saving prep time for multiple meals throughout the week.
- Fresh gnocchi cooks in two to three minutes. Sauteing fresh gnocchi quickly can save time when preparing other soups as part of a dinner meal service.
- Refrigerated leftovers can be sealed in a container and reheated on the stove, adding more broth to restore the soup's texture.
- Cooking gnocchi separately helps if you want to have leftovers because it helps maintain the texture of the gnocchi that you serve at a later time.
- Freezing is not recommended, the cream and gnocchi are affected by freezing and thawing. Other uses for this recipe include refrigerator meals to prepare quickly.
- Doubling a soup recipe is simple if you have a big enough pot because most soup recipes call for browning and simmering.
Ingredients
- •1 tbsp olive oil
- •1 medium onion (diced)
- •1 lb low-fat Italian sausage (casings removed)
- •2 large garlic cloves (minced or grated)
- •1 tsp Italian herbs mix
- •¼ tsp red chili flakes
- •6 cups low-sodium chicken stock
- •1 lb fresh gnocchi
- •4 cups Tuscan kale (cavolo nero) (chopped)
- •1 cup half and half (single cream)
- •⅓ cup grated Parmesan
- •salt (to taste)
- •freshly ground black pepper (to taste)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and cook until softened, about 5 minutes.
- 3
Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 8-10 minutes.
- 4
Stir in the minced garlic, Italian herbs mix, and red chili flakes and cook for 1 minute.
- 5
Pour in the chicken stock and bring to a simmer.
- 6
Add the fresh gnocchi and kale and cook for 2-3 minutes, or until the gnocchi is cooked through and the kale is wilted.
- 7
Reduce the heat to low and stir in the half and half and grated Parmesan.
- 8
Season with salt and pepper to taste and serve immediately.
FAQ
Nutrition (per serving)
Calories
406
Protein
14g
Fat
18g
Carbs
49g
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