Gnocchi is a go-to food when you're in the mood for Italian because it's fairly easy to prepare if you don't insist on making it from scratch and are willing to use frozen or refrigerated versions.

Most often the soft and pillowy Italian dumplings made from potato or ricotta are tossed in marinara or Bolognese sauce, pesto or brown butter and sage. But they also can be pan fried or baked in a pan with cheese and red sauce for a heartier dinner.

Here, miniature gnocchi are added to a creamy sausage and kale soup to create a quick-to-the-table, one-pot meal.

Because gnocchi is made with starchy potatoes and flour, they act as a natural thickener when added to hot broth. They also add a gentle chew that, if you're careful not to overcook them, melts in your mouth.

I used baby kale in this recipe, but you could easily substitute spinach, arugula or baby chard. The same goes for the sausage — choose whichever you like best. I prefer sweet Italian sausage and then add spice with red pepper flakes.

If the soup seems too thick after you add the gnocchi and greens, thin it with a little more broth or water. Be careful about adding too much salt before the Parmesan cheese because it also has a salty flavor.

I served the soup with a childhood favorite — refrigerated crescent rolls — so I had something to dip in the creamy broth. But any breadsticks or crusty bread would be absolutely delicious, too.

Sausage Gnocchi Soup

PG tested

Olive oil for pan

4 Italian sausages, hot or mild, casing removed (about 3/4 pound)

1 small yellow onion, diced

2 cloves garlic, minced

3 tablespoons cornstarch or flour

1 teaspoon dried basil

1 teaspoon oregano

1 teaspoon fennel seed

1 tablespoon fresh chopped parsley

Generous pinch red pepper flakes

1 32-ounce carton chicken stock or broth

1 cup light cream

Salt and pepper

2 generous handfuls baby kale (about 2 cups)

1 cup (8 ounces) mini tortellini, refrigerated or frozen

1/3 - 1/2 cup grated Parmesan cheese

Heat a drizzle of olive oil in a nonstick or cast-iron skillet over medium-high heat. Remove the casings from the sausage, crumble it in bite-sized chunks and add to the pan along with diced onions.

Cook, stirring often, until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain any grease from pan (mine had very little) and add garlic. Cook until fragrant, about 1 minute.

Add cornstarch or flour and cook for about 1 minute to remove the raw flour taste.

Add basil, oregano, fennel, parsley and red pepper flakes. Stir to combine.

Add chicken broth and use a spatula or wooden spoon to scrape up any bits from the bottom of the pan. Slowly stir in light cream. Bring to a boil, then reduce to a simmer.

Add salt and pepper to taste.

Add kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add it first, then the kale during the last 5 minutes.)

Stir in grated Parmesan.

Spoon into warm serving bowls and serve!

Serves 6.

— Gretchen McKay, Post-Gazette

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