Sausage and Gnocchi Soup

Sausage and gnocchi soup a richly flavored tomato-vegetable broth with contrasting textures of crisped sausage and soft potato gnocchi.

Ingredients

• 4 medium russet potatoes
• 2 cups all-purpose flour (additional for working with the dough)
• 1/2 tsp. salt
• 1 large egg
• 2 Tbsp. olive oil or butter
• 2 oz. guanciale or unsmoked bacon, diced small
• 1 large shallot, minced
• 2-3 cloves garlic, minced
• 3-4 mild Italian sausage links (sliced)
• 2 Tbsp. fresh basil, chopped
• 1 Tbsp. fresh oregano, chopped
• 1/4 tsp. fennel seeds
• 1 cup dry white wine
• 2 quarts canned tomatoes or 2 large (28oz.) cans whole peeled Italian tomatoes if you're buying them
• 4-6 cups vegetable stock
• Salt and pepper to taste

Directions

Bake the potatoes until tender, scoop out the flesh, discard the skins and set aside to cool.

While the potatoes are baking, heat a Dutch oven or stock pot, add the oil/butter and the guanciale/bacon and saute until most of the fat is rendered and the guanciale is starting to crisp.

Add the shallots and garlic and saute for another two minutes, or until fragrant and soft.

Add in the sausage slices and brown well.

Stir in the basil, oregano and fennel, cook for about 2 minutes, then deglaze the pan with the wine.

Allow the wine to boil until almost dry, then add the tomatoes and reduce heat to simmer. Cook for about 30 minutes, then remove from heat and allow to cool enough to work with.

Press the cooled tomato mixture through a sieve/strainer or use a food mill to remove the solids, which should yield about three cups or so of thick tomato liquid. Return this to the pot, add in the vegetable stock and bring to a simmer. Taste and adjust seasdoning with salt, pepper, etc.

While the soup is simmering make the gnocchi by mixing together the potatoes, flour, egg and salt to make a pasta dough, then roll the dough into ropes about 3/4 inches thick. Cut into bite size pieces. Drop the gnocchi into boiling water and when they begin to float, scoop them out with a slotted spoon and pace in some cold water.

About 10 minutes before serving, add the gnocchi to the soup to warm through.

Serve hot with a little parmesan cheese on the side.

Full printable recipe at http://ift.tt/1QMDN3H

bon appetit