Gluten Free Zuppa Toscana with Gnocchi
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?
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
17
Serves: 8
Ingredients
Zuppa
- 111 White Onion, chopped
- 6 cloves6 cloves6 cloves Garlic, minced
- 111 Potatoes, Russet, chopped
- 1 lb1 lb1 lb Italian Sausage, Hot
- 2 - 3 cups2 - 3 cups2 - 3 cups Kale, chopped
- 2 quart2 quart2 quart Chicken Stock, Free-Ranch, Organic - Bonafide Provisions
- 1 pint1 pint1 pint Heavy Whipping Cream
- 2 tsp2 tsp2 tsp Kosher Salt
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Chili Flakes, to your heat preference
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
Gnocchi
- 1 cup1 cup1 cup Sweet White Rice Flour - Bob's Red Mill
- 1 tsp1 tsp1 tsp Xanthan Gum
- 1 tsp1 tsp1 tsp Kosher Salt
- 2 cups2 cups2 cups Potatoes, Russet, cooked and mashed
- 222 Eggs, large
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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!
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About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 555 |
| Fat: | 34 g |
| Carbohydrates: | 32 g |
| Protein: | 30 g |
| Cholesterol: | 116 g |
| Sodium: | 1188 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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