Gnocchi Zuppa Toscana

Ingredients:

• 1 lb ground Italian sausage

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 5 cups chicken broth

• ⅓ cup basil pesto

• ⅓ cup sun-dried tomatoes, drained and chopped

• 1 lemon, juiced

• Salt and pepper, to taste

• 1 bunch kale, chopped

• 1lb gnocchi

• ¾ cup heavy cream

• ½ cup grate parmesan

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Directions:

1. Brown the sausage in a large pot over medium heat. Added chopped onion and cook for about 5 more minutes.

2. Add to pot: broth, pesto, sun-dried tomatoes, lemon juice, and season with salt and pepper to taste. Bring to a boil over medium-high heat. 

3. Stir in the kale and cook for five minutes, until wilted. Add gnocchi and cook 2-3 minutes. Gnocchi will float to the top when done. Add cream and parmesan. 

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