Gnocchi Kielbasa Bowl (Print Version)
# Ingredients:
01 -
1 cup heavy cream.
02 -
1 small yellow onion, diced.
03 -
1/2 teaspoon red pepper flakes.
04 -
8 ounces cream cheese, softened.
05 -
13.9 ounces kielbasa, sliced.
06 -
1/2 teaspoon black pepper.
07 -
16 ounces potato gnocchi.
08 -
Parsley for garnish.
09 -
1 tablespoon Cajun seasoning.
10 -
1 tablespoon olive oil.
11 -
1 cup fresh spinach.
12 -
Parmesan cheese for garnish.
13 -
3 cups chicken broth.
14 -
1/2 cup sun-dried tomatoes, chopped.
15 -
2 cups water.
16 -
2 tablespoons minced garlic.
# Instructions:
01 -
Warm up some oil in a pot. Fry the kielbasa slices till browned and crispy, about 3 to 5 minutes per side.
02 -
Toss the diced onion and sun-dried tomatoes in the pot, cooking about 3-5 minutes. Mix in garlic and cook about a minute longer.
03 -
Pour in the chicken broth, water, heavy cream, cream cheese, and the seasonings. Stir constantly till the cream cheese melts and the liquid is silky smooth.
04 -
Drop the gnocchi into the soup. Let them cook until they rise to the top, roughly 2 to 3 minutes.
05 -
Mix in the spinach until it's wilted. Sprinkle the top with parsley and parmesan once finished.
# Notes:
01 -
Soup gets thicker the longer it sits.
02 -
You know the gnocchi’s done when it floats on top.