Gluten Free Gnocchi Soup
This is the kind of soup that makes you forget it's missing anything at all. Browned Italian sausage, sun-dried tomatoes, a splash of heavy cream, and pillowy potato gnocchi come together in a rich, tomato-kissed broth that tastes like it simmered all day — even though it's ready in well under an hour. The gnocchi are made from potato rather than wheat, so they deliver that soft, satisfying chew without any gluten-containing flour in sight. A cornstarch slurry thickens the broth to a velvety consistency, and a handful of fresh baby spinach stirred in at the end adds color and a little nutritional balance to all that cozy indulgence. One thing to keep in mind: gnocchi brands vary, so checking the package timing in step five ensures yours come out perfectly tender rather than overdone. Finished with a shower of grated Parmesan, this soup serves six and is the kind of meal that disappears fast — so you might want to plan for seconds.
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Learn more →Ingredients
6 servings
- 1 lb gluten free potato gnocchi
- 1 lb italian pork sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, drained and roughly chopped
- 1 tsp italian seasoning
- ½ tsp crushed red pepper flakes
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup heavy cream
- 2 tbsp cornstarch
- 3 cups fresh baby spinach, loosely packed
- salt and pepper, to taste
For serving
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate and set aside, leaving the drippings in the pot.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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