Comforting winter warming food is perfect as it seems to have gotten colder these weeks. So for a weeknight quick and simple hug in a bowl, I present you my version of sausage and gnocchi soup. I used Polish sausage in this recipe but any sausages will do. If you have one of those British sausages, do fry them first as you would normally or if you are too lazy to do that, just remove the casing and make them into little meatballs. Cooking is so flexible and fun, there is no need to follow recipes by the point so whatever you have, use it. Even leftover Sunday roast or duck from yesterday’s Chinese takeaway will be great in this gnocchi soup. Also, gnocchi can be replaced with any other types of pasta or dumpling too.
Sausage and Gnocchi SoupAdapted from Very Culinary
- 2 tbs olive oil
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 340g Polish sausage, diagonally sliced (I used )
- 1L water
- 2 chicken bouillon
- 3 carrots (cubed)
- 6 juniper berries (bruised)
- 2 tsp dried marjoram
- 1 tsp paprika
- 500g ready made fresh gnocchi
- 130g spinach
- sliced chilli for garnish
- salt and pepper to taste
1. Heat oil over medium saucepan or pot and sweat onions until soft and translucent then sauté the garlic until fragrant.
2. Add the sliced sausages and slightly colour both sides then add the carrot cubes and juniper berries.
3. Pour in water and let boil. Then add the chicken bouillon, marjoram and paprika and let simmer for 15-20 minutes.
4. On a separate pan, pan fry the gnocchi to crisp up the outer layer on both sides (optional) and portion them into bowls.
5. Wilt the spinach in the hot soup, season with salt/pepper and ladle soup over the gnocchi.
6. Garnish with sliced chillies and serve.