Tuscan Gnocchi Soup
This creamy tuscan gnocchi soup is made in one pot for £1.56 a portion. Crispy sausage, sundried tomatoes and pillowy gnocchi in 30 mins.
Servings: 5
Calories: 503kcal
Ingredients
- 10 chicken chipolata sausages (or 8 regular) (£1.99)
- 1 onion finely diced (£0.30)
- 4 cloves garlic finely chopped (£0.10)
- 80 g sundried tomatoes (£0.75)
- 200 g cherry tomatoes halved (£0.99)
- 500 g gnocchi (£0.99)
- 100 g kale (£0.50)
- 200 g cream cheese (£1.29)
- 30 g parmesan finely grated, plus extra to serve (£0.41)
- fresh basil to serve (£0.50)
Cupboard Essentials
- 2 tbsp oil from the sundried tomato jar
- salt to taste
- 1 tsp coarsely ground black pepper
- 1 tbsp tomato puree
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1.4 litres chicken stock
- 1 tbsp white wine vinegar
- 1.5 tbsp cornflour + 2 tbsp cold water
Instructions
- Add 1 tbsp of oil from the sundried tomato jar to a large pot or deep pan over a high heat. Squeeze the sausages out of their casings and add to the pan, breaking the meat up as it browns until you've got good colour. It doesn't need to be cooked through yet. Remove and set aside.
- Reduce the heat to medium-low and add another tbsp of sundried tomato oil, the onion, garlic and sundried tomatoes. Season with salt and lots of black pepper. Cook for around 5 minutes until softened.
- Stir in the tomato puree, cherry tomatoes, Italian seasoning, black pepper and paprika. Cook out for a couple of minutes.
- Pour in the chicken stock, then add the gnocchi, kale and the browned sausagemeat. Cook for around 5–10 minutes until the gnocchi is tender and the kale has softened.
- In a bowl, add a ladle of the soup to the cream cheese and whisk to combine. This prevents the cream cheese from splitting when added to the hot pan. Mix the cornflour with the cold water to make a slurry.
- Add the cream cheese mix, parmesan, white wine vinegar and cornflour slurry. Cook for a further 2 minutes on a low heat, then serve or divide into meal prep containers. Top with fresh basil, an extra sprinkle of parmesan and a crack of black pepper.
Notes
• Brown the sausagemeat hard and resist stirring too much. Those crispy bits are pure flavour.
• Temper the cream cheese with a ladle of hot soup before adding it, so it doesn't split.
• Keep the heat low once the dairy is in. A rolling boil makes the broth grainy.
• Temper the cream cheese with a ladle of hot soup before adding it, so it doesn't split.
• Keep the heat low once the dairy is in. A rolling boil makes the broth grainy.
Nutrition
Calories: 503kcal | Carbohydrates: 54g | Protein: 22g | Fat: 21g