Kielbasa Gnocchi Soup (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 tablespoon extra virgin olive oil
02 - 1 ring (13.9 oz) kielbasa, sliced into 1/4-inch rounds
03 - 1 small yellow onion, finely diced
04 - 1/2 cup sun-dried tomatoes, soaked and chopped
05 - 2 tablespoons minced garlic

→ Liquids & Dairy

06 - 3 cups chicken broth
07 - 2 cups water
08 - 1 cup heavy cream
09 - 1 block (8 oz) cream cheese, softened

→ Seasonings

10 - 1 tablespoon Cajun seasoning
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon red pepper flakes

→ Add-Ins & Garnish

13 - 16 ounces uncooked potato gnocchi
14 - 1 cup fresh spinach leaves
15 - Chopped parsley for garnish
16 - Grated parmesan for garnish

# Instructions:

01 - Heat oil in large pot over medium-high. Cook kielbasa 3-5 minutes per side until edges are crispy.
02 - Add onions and sun-dried tomatoes, cook until onions soften (3-5 minutes). Add garlic and cook 1 minute.
03 - Add broth, water, cream, cream cheese, and seasonings. Stir until cream cheese melts completely.
04 - Add gnocchi and cook 2-3 minutes until they float to surface.
05 - Add spinach and simmer until wilted. Garnish with parsley and parmesan.

# Notes:

01 - Soup will thicken as it sits
02 - Gnocchi is done when it floats

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