Gluten Free Zuppa Toscana with Gnocchi (Edit recipe)

This recipe combines two of my favorite dishes -- Zuppa Toscana, a spicy hearty Italian soup, and potato gnocchi! Oh, and did I mention it's all gluten free?

20 minutes

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	583
Fat:	34 g
Carbohydrates:	38 g
Protein:	31 g
Cholesterol:	116 g
Sodium:	1191 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 8

Ingredients

Zuppa

1 White Onion, chopped
6 cloves Garlic, minced
1 Russet Potatoes, chopped
1 lb Hot Italian Sausage
2 - 3 cups Kale, chopped
2 quart free range, organic Chicken Stock
1 pint Heavy Cream (Whipping Cream)
2 tsp Kosher Salt
1 - 2 tsp Chili Flakes, to your heat preference
1 Tbsp Avocado Oil

Gnocchi

1 cup Sweet White Rice Flour (Bob's Red Mill)
1 tsp Xanthan Gum
1 tsp Kosher Salt
2 cups Russet Potatoes, cooked and mashed
2 Eggs, large

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot or Dutch oven, preheat the oil.
If you want an extra spicy soup, steep some crushed red pepper in the hot oil.
Remove the sausage from its casing and slice into 1” pieces.
Add the sausage to the pot and begin to brown.
Add a large white onion (medium dice) and the garlic, and sweat with a generous pinch of salt.
While that’s browning, prep and cut the potato into 1” pieces.
Add the diced potatoes to the pot and add another generous sprinkle of salt.
Add the chicken stock, cover, and simmer for 30 minutes until the potatoes are tender.
While that goes, microwave two pierced russet potatoes for about 8 minutes until tender.
Allow them to cool before removing their skins.
Using a masher or potato ricer, smash until the potatoes are smooth and reserve.
In a large bowl, combine the Bob’s Red Mill Sweet White Rice Flour, xanthan gum, and kosher salt until homogenous.
Gradually combine the potatoes into the flour mixture.
Next, add the two large eggs and knead the dough until springy.
You may need additional rice flour to prevent the dough from sticking,
To form the gnocchi, you can be as rustic or as fancy as you’d like.
For the rustic recipe follower, simply roll the dough out into a large disk about ¾” thick, then cut the disk into quarters.
From here, cut the dough into strips and then into roughly 1” pieces.
Continue this process until the gnocchi are all formed. If you’d like to get fancy, you’re welcome to roll them in a gnocchi board.
Carefully remove the lid and give the soup a good stir to make sure nothing is sticking to the bottom.
Carefully add the gnocchi and give the soup another stir. In the meantime, either chop or rip the kale off the stem, and place directly into the soup.
As the gnocchi and kale cook, stir in the cream and allow everything to come to a light simmer, about five minutes. Season with any additional salt or crushed red pepper that it may need.
Serve immediately and enjoy!