Ingredients
1lbground hot Italian sausage
1small white onion,peeled and diced
4cupschicken stock,good-quality
12ozDeLallo roasted red peppers,1 jar, drained and diced
1bunchkale,roughly chopped, and stems removed, if desired
1lbDeLallo potato gnocchi
½cupheavy cream
salt and pepper
Parmesan cheese,freshly shaved or grated
bacon,crumbled
Preparation
Add the Italian sausage and diced onion to the large stockpot or Dutch oven.
Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.
Drain out as much of the excess grease as possible.
Add in the chicken stock and diced roasted red peppers, then bring the mixture to a simmer over medium-high heat.
Once simmering, reduce the heat to medium-low, then add the kale and gnocchi. Stir to combine.
Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.
Stir in the heavy cream, then season to taste with salt and pepper.
Serve warm with Parmesan cheese and bacon, and enjoy!
