Monday, November 15, 2010

Faggioli with Potato Gnocchi

Faggioli with potato gnocchi

How many times have you been to the Olive Garden and ordered their soup and salad for lunch? For me at least 20 times. They have this killer soup called a Faggioli which is essentially Italian chili and it is amazing. The sausage and all the veggies makes this a heart, filling soup. Don't get me wrong I love minestrone it's delicious but when you add hot Italian sausage to the mix you take it to the next level.

For this dish I made gnocchi and this is something that I have never made. Let me tell you they were easy and so delicious. If you don't want to make them I would use half a pound of small sized noodles cooked by themselves in salted water then added at the last minute. Also you can pretty much add anything to this and it will be grubbin. Try different beans and veggies you won't be disappointed.

- 1 tablespoon olive oil
- 1 onion diced
- 6 cloves garlic, minced
- 5 carrots, peeled and diced
- 5 stalks celery
- 1 pound Italian sausage
- 1 teaspoon red pepper flakes
- 3 zucchinis, diced
- 3 cups chicken stock
- 1 28 ounce can tomato sauce
- 2 cans of beans, drained and rinsed (I used garbanzo and kidney)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 batch potato gnocchi found here with 1 tablespoon of roasted garlic added or 1/2 a pound of small sized noodles cooked according to package directions

The Process
1. In a large stock pot over medium high heat, add the oil, onion, garlic, carrots, celery, sausage and pepper flakes. Using a spatula do your best to break up the sausage as it cooks. Cook until sausage is done about 10 minutes.
2. Add the zucchinis, chicken stock, tomato sauce, beans, rosemary and thyme and stir well then season with salt and pepper. When boiling, reduce to low and simmer, covered for 1 hour.
3. When the soup is done add the gnocchi and stir well. To plate serve in bowls with some fresh Parmesan cheese grated on top.
4. Enjoy!

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