Spinach gnocchi stew with Merguez

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3.8 83
Here goes's about the sausage! Oriental spiced, Merguez gives a pleasant spiciness to the soup, which has been refined in no time.
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 200 g young leaf spinach
  • 2 Onions
  • 400 g Merguez (coarse sausage)
  • 1 glass (370 ml) Roasted peppers
  • 1 TABLESPOON Olive oil
  • 1 glass (400 ml) Poultry stock
  • 1 package (500 g) Gnocchi (cooling shelf)
  • 200 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Clean and wash the spinach, drain well and chop roughly. Peel and roughly chop the onions. Cut the sausages into slices. Drain peppers and chop finely.

  2. 2

    Heat the oil in a large pot. Brown the sausage for about 5 minutes. Add onions and fry for about 3 minutes. Deglaze with stock and 600 ml water and bring to the boil. Stir in paprika, gnocchi and cream, bring to the boil again and simmer on low heat for about 5 minutes.

  3. 3

    Stir in the spinach about 2 minutes before the end of cooking time and let it collapse in the stew. Season to taste with salt and pepper and serve.

Nutrition Facts

KCAL
770 kcal
CARBS
55 g
FATS
48 g
PROTEINS
24 g