30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Olive Garden Zuppa Toscana Gnocchi
A refined and luxurious take on Zuppa Toscana Gnocchi, utilizing premium ingredients and techniques for an unforgettable dining experience.
Total Time
90
Yield
6
Calories
600 cal
Difficulty
Hard
Cuisine
Italian
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What You'll Need
Equipment:
Heavy-bottomed pot or Dutch oven, Spoon, Cutting board, Knife •
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Instructions
Heat the Olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the Sausage, breaking it up with a spoon. Drain off any excess grease.
Add the Yellow onion and cook until translucent, about 5 minutes. Add the Garlic and cook for 1 minute more.
Deglaze the pot with the Dry white wine, scraping up any browned bits from the bottom. Let the wine reduce until almost dry.
Pour in the Homemade chicken stock and add the Yukon gold potato, Italian seasoning, and Red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
Stir in the Dinosaur kale and cook until wilted, about 3 minutes.
Add the Heavy cream and bring to a gentle simmer. Season with Fleur de sel and Black pepper to taste.
Cook the Handmade gnocchi according to package directions. Drain and gently fold into the soup. Heat through.
Serve immediately, garnished with grated Parmesan cheese.
