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Creamy Italian Sausage Gnocchi Soup

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Ingredients
  

  • 1 tablespoon olive oil
  • 400 g 1 lb Italian sausage, casings removed and cut into chunks
  • 1 medium onion finely diced
  • 1 medium carrot diced
  • 2 celery sticks diced
  • 2 large garlic cloves minced
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red chilli flakes
  • 75 ml ⅓ cup dry white wine
  • 1 litre 4 cups chicken stock
  • 150 ml ¾ cup double cream
  • 500 g gnocchi
  • A handful baby spinach
  • 30 g ¼ cup freshly grated Parmesan

Instructions
 

  • Heat the olive oil in a heavy-bottomed pot and fry the sausage for 4-5 minutes over medium-high heat until slightly browned, crumbling it with your spoon as it cooks.
  • Add the onion, carrot and celery and continue to cook for 2-3 minutes. Stir in the garlic, Italian seasoning, and red chilli flakes and continue to cook for another minute until fragrant.
  • Stir in the white wine and cook for a minute, stirring often, until the alcohol evaporates almost completely. Add the chicken stock, bring to a boil, then lower the heat and simmer for 10 minutes.
  • Stir in the double cream, then add the gnocchi and cook for 2-3 minutes or as specified on the instructions on the package.
  • Next, stir in the baby spinach and grated Parmesan, season to taste and serve immediately.