Gnocchi with Italian Sausage and Silverbeet

A simple, hearty soup with gnocchi, italian sausage and silverbeet in a rich
tomato broth, ready in 30 minutes.

Servings: 4 serves

Author: Andrea

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Soup

Savoury

Instructions

1 Heat olive oil in a large soup pot over high heat. Add Italian sausage, breaking
it up with with a whisk. Brown for 4-5 minutes before adding garlic, shallot and
capsicum.
2 Cook vegetables for a few minutes until softened. Add oregano, chilli flakes,
salt and pepper and stir through.
3 Add tomato paste. Cook off for 1-2 minutes until paste darkens slightly. Pour in
stock and crushed tomatoes. Stir well, scraping any stuck bits from the bottom
of the pot. Once boiling, reduce heat to medium and leave to simmer for 15
minutes.
4 Tear silverbeet leaves into large pieces and stir into soup. Add gnocchi right
before serving, allowing to cook for 2-3 minutes until soft but not mushy.
5 To serve, divide soup among four bowls. Crumble over ricotta cheese, finely
grated grana padano, a sprinkle of chopped parsley and freshly cracked black
pepper.