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<blockquote data-quote="Cinka" data-source="post: 1552028" data-attributes="member: 1716"><p>Znów skuszona mega apetycznym zdjęciem z sieci wykonałam własną wersję zupy, która (podobnie jak dyniowo-pomidorowa) smakuje równie pysznie jak wygląda <img src="https://www.cincin.cc/style_emoticons/cincin/fiesgrins.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p>Link do zupy <a href="http://www.gimmesomeoven.com/easy-zuppa-toscana-recipe/" target="_blank">http://www.gimmesomeoven.com/easy-zuppa-toscana-recipe/</a></p><p>oraz oryginalna wersja wykonania - może ktoś zechce pomóc wiernie przetłumaczyć? <img src="https://www.cincin.cc/style_emoticons/cincin/anbetung.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /> (ja się nie podejmuję <img src="https://www.cincin.cc/style_emoticons/cincin/icon_redface.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /> )</p><p>CYTAT7-INGREDIENT ZUPPA TOSCANA (CREAMY GNOCCHI SOUP WITH SAUSAGE AND KALE)</p><p>If you love this classic restaurant-style soup, you'll love the easy homemade version made with gnocchi, sausage and kale! Ready to go in less than 30 minutes.</p><p></p><p>PREP: 5 MINS COOK: 25 MINS TOTAL: 30 MINS</p><p>INGREDIENTS:</p><p></p><p>1 pound ground hot* Italian sausage</p><p>1 small white onion, peeled and diced</p><p>4 cups good-quality chicken stock</p><p>1 (12-ounce) jar DeLallo roasted red peppers, drained and diced</p><p>1 bunch kale, roughly chopped (and stems removed, if desired)</p><p>1 pound DeLallo potato gnocchi</p><p>1/2 cup heavy cream</p><p>salt and pepper</p><p>optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon</p><p>DIRECTIONS:</p><p></p><p>Add Italian sausage and diced onion to the large stockpot or Dutch oven. Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible.</p><p></p><p>Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat). Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine. Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender. Stir in the heavy cream. Season to taste with salt and pepper. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)</p><p></p><p>Serve warm with desired toppings.</p><p></p><p>You can also refrigerate this in a sealed container for up to 3 days.</p><p></p><p>*I highly recommend using &quot;hot&quot; Italian sausage for this recipe. With so few ingredients, the sausage is actually the ingredient that provides most of the seasoning for this soup. And much of the heat will be dispersed over the multiple servings. So unless you're really averse to spicy food, take the chance and go hot with this one!</p><p></p><p>(And if you can't find hot Italian sausage, you can also add in some crushed red chili flakes instead.)</p></blockquote><p></p>
[QUOTE="Cinka, post: 1552028, member: 1716"] Znów skuszona mega apetycznym zdjęciem z sieci wykonałam własną wersję zupy, która (podobnie jak dyniowo-pomidorowa) smakuje równie pysznie jak wygląda [IMG]https://www.cincin.cc/style_emoticons/cincin/fiesgrins.gif[/IMG] Link do zupy [URL="http://www.gimmesomeoven.com/easy-zuppa-toscana-recipe/"]http://www.gimmesomeoven.com/easy-zuppa-toscana-recipe/[/URL] oraz oryginalna wersja wykonania - może ktoś zechce pomóc wiernie przetłumaczyć? [IMG]https://www.cincin.cc/style_emoticons/cincin/anbetung.gif[/IMG] (ja się nie podejmuję [IMG]https://www.cincin.cc/style_emoticons/cincin/icon_redface.gif[/IMG] ) CYTAT7-INGREDIENT ZUPPA TOSCANA (CREAMY GNOCCHI SOUP WITH SAUSAGE AND KALE) If you love this classic restaurant-style soup, you'll love the easy homemade version made with gnocchi, sausage and kale! Ready to go in less than 30 minutes. PREP: 5 MINS COOK: 25 MINS TOTAL: 30 MINS INGREDIENTS: 1 pound ground hot* Italian sausage 1 small white onion, peeled and diced 4 cups good-quality chicken stock 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced 1 bunch kale, roughly chopped (and stems removed, if desired) 1 pound DeLallo potato gnocchi 1/2 cup heavy cream salt and pepper optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon DIRECTIONS: Add Italian sausage and diced onion to the large stockpot or Dutch oven. Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible. Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat). Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine. Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender. Stir in the heavy cream. Season to taste with salt and pepper. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.) Serve warm with desired toppings. You can also refrigerate this in a sealed container for up to 3 days. *I highly recommend using "hot" Italian sausage for this recipe. With so few ingredients, the sausage is actually the ingredient that provides most of the seasoning for this soup. And much of the heat will be dispersed over the multiple servings. So unless you're really averse to spicy food, take the chance and go hot with this one! (And if you can't find hot Italian sausage, you can also add in some crushed red chili flakes instead.) [/QUOTE]
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