
What you need

tsp dried thyme

cup chicken broth

tsp pepper
tsp sage

tbsp unsalted butter

cup half & half

tbsp olive oil

tsp salt

tbsp all purpose flour

lb gnocchi

celery sticks

oz italian sausage

clove garlic clove

tsp paprika

tsp mustard powder

yellow onion

oz fresh spinach
Instructions
1 In a large pot, heat butter and olive oil over medium-high flame. Add sausage and cook until brown while breaking up the large pieces, 5-8 minutes. Once the sausage is almost done, add garlic and stir until fragrant, about 10 seconds. 2 While the sausage cooks, bring a pot of water to boil for your gnocchi. 3 Add onion and carrots into the pot with the sausage and cook until onion becomes translucent, 3-5 minutes. Add the salt, pepper, sage, thyme, mustard powder and paprika and mix. 4 Add flour and mix, cooking for about 2 minutes to get rid of the raw flour taste. Slowly add broth 1 cup at a time, mixing until fully incorporated and bubbly between each addition. 5 Cook gnocchi according to package instructions. 6 Add half and half to soup and bring to a boil. Reduce heat and add spinach, stirring until wilted. Add cooked and drained gnocchi. Taste and add salt and pepper if needed. Serve with crusty bread or as is.View original recipe