zuppa toscana with gnocchi

Name: Zuppa Toscana with Gnocchi
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound(s) mild italian sausage; 1 small onion, chopped; 1 box(es) 32 oz. chicken stock; 1 jar(s) (12-ounce) roasted red peppers, drained and diced; 1 bunch(es) 1 bunch kale, stems removed and roughly chopped; 1 pound(s) frozen potato gnocchi; 2 cup(s) half & half; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; - grated fresh parmesan cheese (optional); - fresh chopped parsley (optional)

23 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Jan 19, 2017

So simple to make, so yummy and great with crusty garlic bread!

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound mild italian sausage
1 small onion, chopped
1 box 32 oz. chicken stock
1 jar (12-ounce) roasted red peppers, drained and diced
1 bunch 1 bunch kale, stems removed and roughly chopped
1 pound frozen potato gnocchi
2 cups half & half
1/2 teaspoon salt
1/8 teaspoon pepper
- grated fresh parmesan cheese (optional)
- fresh chopped parsley (optional)

How To Make zuppa toscana with gnocchi

Step 1

Brown the Italian sausage and onion in a large stockpot or Dutch oven, stir in the roasted red pepper and chicken stock, bring to a simmer.

Step 2

Add in the chopped kale and gnocchi. Simmer 5 minutes. Add in heavy cream, salt and pepper at the end of cooking.
Step 3

Garnish with fresh grated parmesan cheese and fresh chopped parsley if desired.
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