A simple, hearty soup with gnocchi, italian sausage and silverbeet in a rich tomato broth, ready in 30 minutes.
Happy 2022! I’m finding it hard to believe the new year is already upon us. Christmas and NYE celebrations really flew by. I took some time off at the end of last month to relax and spend time with my friends and family, and now I’m ready to get right back into it. With the busyness already starting to creep up, like many of you, I’m looking for easy, tasty recipes during the week.
On Instagram, I asked what kinds of recipes you are interested in seeing this year, and I had lots of responses mention quick, simple meals. With that in mind, my first post of 2022 is this delicious soup or stew of sorts, featuring Italian sausage, silverbeet and gnocchi.
I feel like this recipe appears more complex than it is, but it’s a breeze to make and ready in 30 minutes. This soup keeps pretty well in case you want to have leftovers for lunch the next day as well. You just need to make sure you don’t cook the gnocchi for too long, otherwise they go a little mushy.
So that’s it, first post of the year done. I’m looking forward to cooking with you throughout 2022!
P.S I made a TikTok of this recipe 🙂
📖 Recipe
Gnocchi with Italian Sausage and Silverbeet
Ingredients
- 1 tablespoon olive oil
- 500 g italian sausage skins removed
- 2 cloves garlic minced
- 1 shallot diced
- 1 small capsicum diced
- 1 teaspoon oregano
- ½ teaspoon dried chilli flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 L 4 cups chicken or vegetable stock
- 1 can 400g crushed tomatoes
- ½ bunch silverbeet stems removed
- 500 g gnocchi
- Ricotta to serve
- Grana padano to serve
- Fresh parsley to serve
Instructions
- Heat olive oil in a large soup pot over high heat. Add Italian sausage, breaking it up with with a whisk. Brown for 4-5 minutes before adding garlic, shallot and capsicum.
- Cook vegetables for a few minutes until softened. Add oregano, chilli flakes, salt and pepper and stir through.
- Add tomato paste. Cook off for 1-2 minutes until paste darkens slightly. Pour in stock and crushed tomatoes. Stir well, scraping any stuck bits from the bottom of the pot. Once boiling, reduce heat to medium and leave to simmer for 15 minutes.
- Tear silverbeet leaves into large pieces and stir into soup. Add gnocchi right before serving, allowing to cook for 2-3 minutes until soft but not mushy.
- To serve, divide soup among four bowls. Crumble over ricotta cheese, finely grated grana padano, a sprinkle of chopped parsley and freshly cracked black pepper.
Notes
- If you are saving some of the soup for leftovers the next day, don’t cook the gnocchi in the soup. Instead, add uncooked gnocchi to a container, pour over soup and place straight into the fridge. When you microwave the next day, the gnocchi will cook through without becoming mushy.
Looking for more easy dinners? Try my Tomato Vodka Pasta or Pork and Chive Dumplings.
