Kielbasa Gnocchi Dish (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 cup sun-dried tomatoes, chopped and soaked
02 -
1 small yellow onion, diced finely
03 -
1 ring (13.9 oz) kielbasa, cut into thick slices
04 -
1 tablespoon olive oil (extra virgin)
05 -
2 tablespoons minced garlic
→ Liquids & Dairy
06 -
1 cup heavy cream
07 -
3 cups chicken broth
08 -
1 block (8 oz) softened cream cheese
09 -
2 cups water
→ Seasonings
10 -
1/2 teaspoon red pepper flakes
11 -
1 tablespoon Cajun seasoning
12 -
1/2 teaspoon ground black pepper
→ Add-Ins & Garnish
13 -
Chopped parsley for topping
14 -
Grated parmesan for finishing
15 -
1 cup fresh spinach leaves
16 -
16 ounces uncooked potato gnocchi
# Instructions:
01 -
In a big pot, warm up the olive oil over medium-high heat. Cook the kielbasa slices for 3-5 minutes on each side, until the edges turn crispy.
02 -
Add the diced onion and the sun-dried tomatoes. Stir and sauté for 3-5 minutes until the onion looks soft. Toss in the minced garlic and cook for just a minute longer.
03 -
Pour in the chicken broth, water, heavy cream, and sprinkle in the seasoning. Drop in the cream cheese, stirring patiently until it's completely mixed in.
04 -
Put the gnocchi in the pot. Let it cook for 2-3 minutes, and you'll know it’s ready when the gnocchi rise to the top.
05 -
Add fresh spinach to the pot and simmer everything until the spinach has wilted. Serve with parsley and parmesan on top.
# Notes:
01 -
Soup becomes thicker over time.
02 -
You'll know the gnocchi is done once it floats to the surface.