Kielbasa Gnocchi Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 small yellow onion, chopped tiny
02 -
1 tablespoon of olive oil, extra virgin
03 -
1/2 cup sun-dried tomatoes, diced and pre-soaked
04 -
1 ring (13.9 oz) kielbasa, cut into thin slices
05 -
2 tablespoons garlic, finely minced
→ Liquids & Dairy
06 -
1 block (8 oz) cream cheese, at room temperature
07 -
2 cups of plain water
08 -
3 cups of chicken stock
09 -
1 cup of heavy whipping cream
→ Seasonings
10 -
1 tablespoon Cajun spices
11 -
1/2 teaspoon crushed red pepper flakes
12 -
1/2 teaspoon ground black pepper
→ Add-Ins & Garnish
13 -
1 cup spinach leaves, rinsed fresh
14 -
Grated parmesan to sprinkle
15 -
16 oz uncooked gnocchi made from potatoes
16 -
Parsley, chopped, for topping
# Instructions:
01 -
Pour oil into a big pot on medium-high, then fry the kielbasa slices for about 3-5 minutes on each side. Get them golden and crispy on the edges.
02 -
Toss in the onions and tomatoes, cooking for 3-5 minutes until the onions soften. Add the minced garlic and cook just once around the clock.
03 -
Pour in the broth, water, cream, soft cream cheese, and seasonings. Stir continuously till the cream cheese blends in smoothly.
04 -
Drop the gnocchi into the broth and cook for about 2-3 minutes. You'll know they're done when they start bobbing at the top.
05 -
Stir in fresh spinach and let it simmer just until the spinach wilts. Sprinkle parsley and parmesan as a finishing touch.
# Notes:
01 -
Let the soup sit—it'll get thicker over time.
02 -
Your gnocchi is ready when it starts floating.