Instant Pot Gnocchi Zuppa Toscana

Ingredients and Weight:

• 1 pound Italian sausage links, casings removed
• 8 cups chicken broth
• 3 potatoes, peeled and diced (about 3 cups)
• 1 onion, chopped (about 1 cup)
• 2 carrots, peeled and chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (9 ounce) package fresh gnocchi
• 1 cup half-and-half
• 1 cup shredded Parmesan cheese

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Turn on the Instant Pot to the "Sauté" setting. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned on all sides.
2. Add the chicken broth, potatoes, onion, carrots, garlic, tomatoes, Italian seasoning, salt, and pepper. Bring to a boil.
3. Stir in the gnocchi.
4. Lock the lid and set the Instant Pot to "Pressure Cook" on high for 10 minutes.
5. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
6. Stir in the half-and-half and Parmesan cheese.

Nutritional Information:

(Per serving)

• Calories: 375
• Fat: 15 grams
• Protein: 20 grams
• Carbohydrates: 45 grams

Dish Characteristics:

• Creamy and flavorful
• Warm and comforting
• Perfect for a cold winter day

User Comments:

• "This soup was absolutely delicious! The gnocchi was cooked perfectly and the flavors were so rich and hearty."
• "I loved the combination of the sausage, potatoes, and vegetables. It was a great way to warm up on a cold night."
• "This soup was easy to make and so satisfying. I will definitely be making it again!"

Special Precautions and Tips:

• Be careful not to overcook the gnocchi, as it can become mushy.
• You can adjust the heat of the soup by adding more or less Italian seasoning.
• If you don't have half-and-half, you can substitute heavy cream or milk.