Gnocchi with Italian Sausage and Silverbeet
A simple, hearty soup with gnocchi, italian sausage and silverbeet in a rich tomato broth, ready in 30 minutes.
Servings: 4 serves
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.