Bianco Menestrone con Gnocchi e Salsiccia Polpette

1 Tbsp Oil
8 oz Mild Italian Sausage, make small, tiny bite size, balls
½ of a medium Yellow Onion, small diced
Spring of Rosemary and Thyme
2 Bay Leaf
1 Carrot, medium diced
1 Cup Leeks, sliced
4 Tbsp Flour
4 Cups Chicken Stock or Broth
1 Cup Cabbage, Chopped
1 Can Cannellini Beans
1 Cup of Heavy Cream
Corn Starch, (OPTIONAL), as need it
Gnocchi, about ¼ of a recipe.


  1. Heat a heavy bottom pot, add oil and fry the sausage balls. Cook them all around and reserve the balls on a plate.
  2. Adding more oil, if need it, Sweat the onions until they get tender. after the first few minutes the herb and bay leaf.
  3. When the onions are soft, incorporate the carrots and leeks.
  4. Cook for a few minutes, stirring constantly. Add the flour and form a rue.
  5. Add Chicken Stock while mixing to make sure not to make clumps.
  6. Incorporate the Cabbage and Cannellini Beans.
  7. Add Heavy Cream and give the soup a last boil and check for thickness.
  8. Add the gnocchi, right before serving.
  9. Sprinkle Parmesan and serve.


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