How to Make Instant Pot Gnocchi Zuppa Toscana - A Step-by-Step Guide

When it comes to comforting and hearty Italian dishes, Zuppa Toscana ranks high on the list. And when you add in the convenience of an Instant Pot, it becomes an even more appealing option for a weeknight dinner. This Instant Pot Gnocchi Zuppa Toscana recipe takes all the rich and savory flavors of the classic soup and combines them with pillowy gnocchi for a truly irresistible meal.

Zuppa Toscana, which means "Tuscan Soup" in Italian, hails from the Tuscany region and is known for it...

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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
  • ¾ cup heavy whipping cream
  • ¼ cup grated Parmesan cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 6

  • Select the Sauté function on a multi-functional electric pressure cooker (such as Instant Pot®). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. Push Cancel to end Sauté function.
  • Pour the chicken stock, water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.
  • Close the lid and set the cooking time to 0 minutes at High pressure. It will take about 16 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method, about 5 minutes more.
  • Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream. Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.
  • Serve in bowls and top with grated Parmesan cheese.
  • Nutrition

    541 cal.

    • Total Fat: 42g
    • Saturated Fat: 19g
    • Cholesterol: 116mg
    • Sodium: 1190mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 3g
    • Protein: 18g
    • Potassium: 691mg