Italian Keto Gnocchi Soup aka Zuppa Toscana


Step 1Make the Keto Garlic Gnocchi. Place cheese and garlic in a microwave safe bowl and toss around to combine. Melt cheese in microwave for about 1 minute. Fold in one egg yolk at a time until a homogeneous dough forms. Portion dough into 4 balls. Chill in refrigerator for at least 10 minutes.

Step 2Lightly grease a piece of parchment (and your hands-it helps from sticking!) and roll out each ball into a long log. Slice each log into 1-inch (2.5 cm) pieces.

Step 3Heat a large non-stick pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan. Add gnocchi and sauté each side for about 1-2 minutes, until golden brown.

Step 4Make the soup. Heat a large stockpot or dutch oven over medium-high heat. Add sausage, onion and garlic. Cook over until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible.

Step 5Add in the bone broth and diced red peppers to the pot and bring the mixture to a simmer. Reduce heat to medium-low and add the kale and cook for an additional 5 minutes. Add gnocchi & cream and stir to combine.

Step 6Season to taste with salt and pepper. Garnish and serve warm.