Sausage & Gnocchi Soup


  1. In a 5 qt. heated stock pot deposit olive oil, onion, sausage, and kale. Allow this to cook until the kale is wilted, then add the garlic.
  2. Next add the chicken broth, heavy cream, bring to a simmer. Add salt and pepper, gnocchi and then whisk in the roux.
  3. Once the roux blooms and the soup thickens, adjust seasoning and viscosity to desired mouth feel.
  4. Serve bowl at 8 oz. portions and garnish with crushed red pepper flakes.


  • 10 oz Roma® Italian Sausage, Sweet Mild, Coarse-Ground
  • 32 oz West Creek® Broth, Chicken, premade
  • 32 oz Nature's Best Dairy® Cream, Heavy Whipping
  • 18 oz Roma® Gnocchi, premade
  • 5 oz Peak Fresh Produce® Onion(s), White, minced
  • 3 oz roux, blonde, made in advance
  • 1 oz Roma® Oil, Olive
  • 3 oz Peak Fresh Produce® Kale, fresh, ribbed and rough chop
  • 1 oz garlic, crushed
  • 1 oz salt and pepper, ground
  • to garnish red pepper, flakes