Gnocchi Soup

This is from the latest Skinny Taste Book with a few modifications to make it vegan.

  • 1 tsp oil
  • 1 onion , diced
  • 2/3 c celery, diced
  • 2/3 c carrot, diced
  • 1 clove garlic, minced
  • 1 lb vegan or reg Italian sausage, broken up
  • Salt and pepper
  • 1/4 c dry white wine
  • 1/2 c nut or cow milk
  • 1/4 tsp nutmeg
  • 1 28 oz can crushed tomatoes
  • 1 bay leaf
  • 1/4 c basil, chopped
  • Grated vegan or Parmesan cheese
  • 1 lb dried gnocchi

In a multi cooker, start on sauté, add oil, onions, celery, carrots and garlic, cook until soft. Add sausage and brown, breaking up into small pieces. Add wine and cook to reduce. Stir in milk, gnocchi, nutmeg, tomatoes, bay leaf and 1/2 c water

Seal and cook on high pressure for 6 minutes. If it is thin, reduce for 10 min. Remove bay leaf.

Serve with basil and cheese.

Serves 6 – 8.

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