1 box potato gnocchi 12 ounces baby spinach 1/2 pound Italian sausage 1 Tbs butter divided 1 Tbs flour 1 cup cherry tomatoes halved 1 small white onion chopped 3 cloves garlic chopped 3 tsp chicken bouillon 4 cups water 1/4 cup parmesan plus additional for topping
Gnocchi, sausage, and spinach soup is filling and great on cold nights.
Melt half of the butter in a large stockpot, adding the onions, cook until softened. Add garlic. Add your sausage and cook until browned.
Add the spinach into the pot. Add the other half of the butter. Wilt the spinach.
To the sausage mixture, sprinkle 1 Tbs of flour over it then stir to combine the flour.
Chop up the tomato and add to the pot. Add the gnocchi.
Add the chicken stock and set to cook over medium heat for 10 minutes.
Serve it up and add croutons and additional Parmesan.