Archive | January, 2013

Spicy Creamy Gnocchi Soup

30 Jan

I am going to try and recreate the flavors of Italian sausage without a sausage simulator in this soup.

2 tbsp olive oil
1 onion, diced
8 cloves garlic, diced
4-5 oz cremini mushrooms
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp oregano
(1 Tsp fennel seeds)
1/2 tsp black pepper
1 qt no-chicken broth
1 can canellini beans, drained
1 red bell pepper, roasted*, skinned and diced
1/2 bunch dinosaur kale, cut into thin ribbons
1 lb gnocchi homemade** or prepared
1 cup almond milk or non-dairy creamer, unflavored
(Pesto to stir in)
Red pepper flakes to stir in

Sauté onions and mushrooms in olive oil until starting to become soft.
Add in spices and garlic and sauté a few minutes longer.
Add broth and bring to simmer. Simmer 20 minutes or so.
Stir in beans, diced red pepper and kale. Drop in gnocchi one at a time. Simmer until gnocchi floats to the top.
Reduce heat to low. Stir in almond milk and heat until just warmed. Season to taste.
Served with pesto and red pepper flakes.

*To roast a red pepper: place pepper on a greased sheet in the toaster oven at 400′. Turn every 10 minutes until there are charred parts all around.
**Cook 1# potatoes in boiling water until very tender. Boiling time depends on how/if you cut the potatoes. You can either boil them peeled or peel them after they boil. Knead the peeled potatoes together with 1/2 tsp salt, 1/3 cup flour and 2 tbsp cornstarch until a pliable, uniform dough. Shape into dumpling shapes.