Soup Instructions

1. Cut onion and mince garlic, set aside. Heat pesto olive oil over medium-high heat in a large Dutch oven or stock pot. Add sausage, sauté for a couple of minutes, and break the sausage apart with a wooden spoon. Add onion and garlic and cook, stirring often, for about 5 minutes or until softened.
2. Add water, vegetable paste, diced tomatoes, Tuscan vegetable and herb soup mix, and kosher salt, and bring to a boil. Then simmer for 10 minutes. Add gnocchi and cook until they float to the top, about 5 minutes. Turn off the heat, add the cannellini beans, stir in the spinach, and taste for seasoning. Serve hot with freshly grated Pecorino cheese and a drizzle of tomato basil balsamic vinegar.

Homemade Gnocchi Instructions

1. Boil the potatoes, skin on, until tender, about 25 minutes. Pierce with a small knife to check for doneness; if the knife slips out with ease, the potatoes are ready. Note: if your potatoes are old or dry, they will take longer to cook. Drain the potatoes and dry them well (moisture and gnocchi do not get along).
2. Once cool enough to handle, but still warm, peel off the skin and then pass through a potato ricer over a large, wide bowl. Allow the steam to evaporate. Tip: The potatoes shouldn’t be hot or cold. Warm to the touch is crucial for ingredient incorporation. You won’t need extra flour if the dough is sticky.
3. Form a well in the center of the potatoes. Add the egg yolk and salt, and sprinkle some of the flour on top. Gently mix a few times with a fork to combine, gradually adding the rest of the flour as you go. Once the dough starts to stick together (but is not yet a ball) stop. You’re going to finish by hand.
4. With your hands, gently bring the dough together to form a cohesive ball. You’re smushing the dough together. You do not need to “work” or knead the dough (this is not pasta or bread dough). The texture should feel soft, warm, and smooth- like a giant mashed potato ball. If it’s notably sticky, add a sprinkle of flour. Cover with an upturned bowl and let rest for 10 minutes (do not skip this step – the dough will be easier to roll out).
5. Cut the dough ball into 4 equal pieces. Roll one piece into a 10–12-inch log. Cut across into 20-22 gnocchi, about 1/2-inch in size to create little ‘pillows’. Transfer to a sheet pan dusted in rice flour or semolina flour to prevent sticking. Repeat with the remaining pieces.
6. (Optional Step) If you have a gnocchi board, roll each piece to create ridges. Holding the board at a slight angle, gently press the gnocchi into the board with your thumb. In one forward motion, use your thumb to gently roll the gnocchi down the board. Then flip it over. Repeat to roll the rest of the gnocchi.