Sausage & Gnocchi Soup
Sausage & Gnocchi Soup
Directions
- In a 5 qt. heated stock pot deposit olive oil, onion, sausage, and kale. Allow this to cook until the kale is wilted, then add the garlic.
- Next add the chicken broth, heavy cream, bring to a simmer. Add salt and pepper, gnocchi and then whisk in the roux.
- Once the roux blooms and the soup thickens, adjust seasoning and viscosity to desired mouth feel.
- Serve bowl at 8 oz. portions and garnish with crushed red pepper flakes.
Ingredients
- 10 oz Roma® Italian Sausage, Sweet Mild, Coarse-Ground
- 32 oz West Creek® Broth, Chicken, premade
- 32 oz Nature's Best Dairy® Cream, Heavy Whipping
- 18 oz Roma® Gnocchi, premade
- 5 oz Peak Fresh Produce® Onion(s), White, minced
- 3 oz roux, blonde, made in advance
- 1 oz Roma® Oil, Olive
- 3 oz Peak Fresh Produce® Kale, fresh, ribbed and rough chop
- 1 oz garlic, crushed
- 1 oz salt and pepper, ground
- to garnish red pepper, flakes