· recipe ·
Creamy Sausage and Kale Gnocchi Soup
Kale is sturdier than baby spinach, so it can soften in a simmering soup without disappearing. Removing the thick center ribs keeps the leaves tender enough to eat with the small gnocchi.
Time and servings
- Prep
- 35 min
- Cook
- 60 min
- Total
- 95 min
- Servings
- 8
Nutrition per serving
- Calories
- about 400
- Protein
- 16 g
- Fat
- 21 g
- Carbs
- 36 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the soup vegetables
While the potatoes cook, remove the kale center ribs and tear the leaves into bite-size pieces. Dice the onion and mince the garlic. Remove the sausage casings so the meat is ready to crumble.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Brown the sausage and onion
After shaping, put the sausage in the cold Dutch oven and set it over medium heat. Break it into small crumbles, add the onion, and cook for 9 to 11 minutes, until the onion softens and the largest sausage crumbles reach 160°F71°C. Spoon off excess rendered fat if it pools. Add the garlic and pepper for the final 30 seconds.
Build the creamy broth
Add the chicken broth and scrape the browned bits from the pot. Bring to a steady simmer, then stir in the cream and kale. Simmer for 4 to 5 minutes, until the kale begins to soften.
Cook the gnocchi in the soup
Slide the shaped gnocchi directly into the gently simmering soup and stir once. Cook only until they float, then remove the pot from the heat. Taste the broth and add up to 1/2 tspup to 3 g of the salt only if needed after accounting for the sausage and broth.
