Gnocchi Zuppa Toscana

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 lb (450 g) low-fat Italian sausage, casings removed
• 2 large garlic cloves, minced or grated
• 1 teaspoon Italian herbs mix
• 1/4 teaspoon red chili flakes
• 6 cups (1.5 liter) low-sodium chicken stock
• 1 lb (450 g) fresh gnocchi
• 4 cups (100 g) Tuscan kale (cavolo nero), chopped
• 1 cup half and half (single cream)
• 1/3 cup (30 g) grated Parmesan
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Heat the olive oil in a large pot...: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.

2. 2

   Add the Italian sausage and cook, breaking it...: Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 8-10 minutes.

3. 3

   Stir in the minced garlic, Italian herbs mix...: Stir in the minced garlic, Italian herbs mix and red chili flakes and continue to cook for 1 minute.

4. 4

   Pour in the chicken stock and bring to...: Pour in the chicken stock and bring to a simmer.

5. 5

   Add the fresh gnocchi and kale and cook...: Add the fresh gnocchi and kale and cook for 2-3 minutes or until the gnocchi is cooked through and the kale is wilted.

6. 6

   Reduce the heat to low and stir in...: Reduce the heat to low and stir in the half and half and grated Parmesan.

7. 7

   Season the soup with salt and pepper to...: Season the soup with salt and pepper to taste and serve immediately.