Serves 6-8
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To serve

  1. Preheat the grill to high. Once it’s preheated, grill the sausages, turning occasionally until fully cooked and browned. Set aside.
  2. Heat two tablespoons of the oil from the sun-dried tomatoes in a large pot over a medium-high heat. Add the onion, carrots, and sun-dried tomatoes, and season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5-6 minutes, adding the garlic during the last minute
  3. Season with mixed herbs, smoked paprika, and salt and pepper. Cook, stirring occasionally for two more minutes.
  4. Stir in the flour and tomato pureé and cook until well-combined and the tomato pureé begins to caramelize. 
  5. Slice the sausages into rounds and add them to the pot, along with the stock and bring to a simmer. Reduce the heat to medium-low, add the thyme, and simmer for 15 minutes.
  6. Stir in the kale, cream, and gnocchi. Cook until the gnocchi is warmed through and the soup has thickened – about 10 more minutes.
  7. Serve warm with crusty bread and extra parmesan cheese.

Nutrition Facts

Per serving: 486kcals, 28.6g fat (11.5g saturated), 33.1g carbs, 6.7g sugars, 10.9g protein, 4.2g fibre, 0.47g sodium
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DinnerDiabetic-friendlyOne-potFamily mealsBudget mealsComfort food

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