Kielbasa Gnocchi Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 small yellow onion, diced finely
02 -
1/2 cup chopped sun-dried tomatoes (soaked first)
03 -
1 ring of kielbasa (13.9 oz), sliced into thin rounds
04 -
2 tbsp garlic, minced
05 -
1 tbsp olive oil, extra virgin
→ Liquids & Dairy
06 -
2 cups water
07 -
1 block of softened cream cheese (8 oz)
08 -
1 cup heavy whipping cream
09 -
3 cups chicken stock
→ Seasonings
10 -
1/2 tsp of crushed red pepper flakes
11 -
1 tbsp of Cajun spice blend
12 -
1/2 tsp ground black pepper
→ Add-Ins & Garnish
13 -
Throw in 16 oz of uncooked potato gnocchi
14 -
1 cup of fresh spinach leaves
15 -
Top with grated parmesan
16 -
Garnish with some fresh-chopped parsley
# Instructions:
01 -
Warm up some oil in a big pot on medium-high. Brown the kielbasa for 3-5 minutes per side till crispy edges show up.
02 -
Toss in the onion and sundried tomatoes; stir them for about 3-5 minutes until the onion softens up. Mix in the garlic, stirring for one minute.
03 -
Pour in the broth, water, cream, cream cheese, and spice mix. Keep stirring till the cream cheese melts smoothly.
04 -
Add in the gnocchi and let it cook for 2-3 minutes, or until they float up to the top.
05 -
Mix in the spinach and let it simmer till the spinach softens. Sprinkle parsley and parmesan right before serving.
# Notes:
01 -
The soup gets thicker the longer it sits.
02 -
Your gnocchi is cooked when you see it floating!