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Instant Pot Gnocchi Zuppa Toscana
Instant Pot Gnocchi Zuppa Toscana
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Instant Pot recipe inspired by Olive Garden's zuppa Toscana, with a twist using potato gnocchi.
Ingredients:
  • 1 pound bulk Italian sausage
  • 1 medium yellow onion, chopped
  • 1 tablespoon minced garlic
  • 4 cups chicken stock
  • 1 cup water
  • 1 pinch salt, or to taste
  • 1 pinch ground black pepper, or to taste
  • 1 (16 ounce) package potato gnocchi
  • 1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
  • 0.75 cup heavy whipping cream
  • 0.25 cup grated Parmesan cheese
Instructions:
  • 1. Heat up the Sauté function on your multi-functional electric pressure cooker (such as Instant Pot®). Cook sausage in the pot for 5 minutes. Add onion and garlic and continue cooking until sausage is browned and crumbled and the onions are see-through, for about 3 more minutes. Turn off the Sauté function by pressing Cancel.
  • Combine chicken stock, water, salt, and pepper in the pot. Use a wooden spoon to stir, scraping the bottom to release any flavorful browned bits. Gently add gnocchi to the pot without stirring.
  • Lock the lid, select High pressure for 0 minutes. It will take roughly 16 minutes for the pot to pressurize. Once the timer beeps, naturally release pressure for 5 minutes, then quick release for about 5 minutes.
  • Uncover and choose the Sauté option once more. Add the kale and heavy cream, stirring occasionally until the kale wilts, approximately 2 minutes. Stop the Sauté function by pressing Cancel.
  • Garnish with a generous sprinkling of grated Parmesan cheese before serving in bowls.

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