Sausage Gnocchi
  • 32oz chicken broth
  • 1 cup water + ½ cup
  • 1 cup skim milk
  • 1 package of potato gnocchi (17.6 oz)
  • 1 package of smoked sausage (7 oz), sliced
  • 1 tbsp minced garlic
  • 1 tbsp dried basil
  • 10 baby carrots, diced
  • green onions, chopped
  • 3 tbsp flour
  • ½ tsp black pepper
  • ½ tsp salt
  • Parmesan cheese
  1. To make this a one pot meal, slice the sausage and place it at the bottom of a dutch oven or large stock pot with lid.
  2. Cook on medium heat to warm the sausage and slightly brown on both sides. About 4 minutes.
  3. Remove and place on a paper towel; set aside.
  4. Using the same dutch oven you are going to create a slurry using the flour and ½ cup water.
  5. Pour them into your dutch oven and whisk the two together on low heat.
  6. Continue whisking until your flour becomes just a tad darker in color. We are not trying to make a rue.
  7. Add 1 cup water, chicken stock, and milk to the dutch oven.
  8. Slowly bring to a boil.
  9. Once your dutch oven mixture starts to boil, reduce heat, add onion, carrots, garlic, and ½ tsp black pepper and salt.
  10. Continue to stir.
  11. Turn the heat back up and return to a boil.
  12. Partially cover the pot once the soup boils and reduce heat to low.
  13. Allow soup to simmer until vegetables are soft, about 15 minutes.
  14. Continue to stir.
  15. Once your vegetables are tender add the sausage, gnocchi and basil.
  16. Continue cooking until the gnocchi floats to the top. They'll become fluffy and your soup with start to thicken.
  17. Season with more black pepper to taste.
  18. Once gnocchi has floated to the top, you're ready to serve.
  19. Using a large spoon or ladle, place soup into bowl and garnish with Parmesan cheese.
  20. For a lower calorie bowl, add a few pieces of gnocchi and sausage in your soup and fill it up with spinach for a great tasting rustic version.
Recipe by YUM Eating at