GNOCCHI RICOTTA SOUP WITH PLANT BASED CHORIZO

INGREDIENTS:

3 bags of GNOCCHI alla Florentina from Trader Joe’s

3 tbsp avocado or olive oil

1 1/2 diced onion5 small garlic cloves (crushed)

Salt and pepper to taste1

12 oz Soy chorizo

1 14 oz Plant based sausage

2 32oz vegetable stock

2 Cups Water

1 pint of ricotta cheese

Shaved Parmesan cheese for garnish

COOKING INSTRUCTIONS:

On a large cooking pot or your Instant Pot heat up the oil and sauté the onions until crystallized. Add crushed garlic, salt and pepper.
Once it starts to release all the aromatics, proceed to add the soy chorizo by removing it from its casing and into the onion mixture. Stir up to combine together and add the sliced sausage. The chorizo and sausage are fully cooked already, so we are just looking to get it heated up and combining the flavors together.
Add the frozen gnocchi, vegetable stock and water. Give it a good stir to combine everything and cook on medium heat for about 10 to 15 minutes or until it reaches a soft boil. Stirring occasionally so nothing sticks to the bottom of the pot.
Add the ricotta and use a wooden spoon to careful integrate it into the soup to make it nice and creamy. You might see a little separation at first but don’t worry, it will become creamy as you let the soup simmer for a while and the gnocchi releases some of the starch.
Serve nice and hot with a little shaved parmesan and toasted baguette slices with garlic butter.
Hearty, comforting and perfect for an easy quick dinner on a fall night.
Let me know what you think.

Enjoy!

Quick Tips:

• Make sure to come back and give it a quick stir here and there as it simmers so it doesn’t stick to the bottom.
• It can be made on the stove, a slow cooker and an Instant Pot. I have tried them all and it came out equally delicious.