Italian Gnocchi Soup

• 3 tablespoons all-purpose flour
• 1 package sausage Tofurky Spinach Pesto, sliced and then cut into half moons
• 4 cups vegetable broth
• 1 cup soy milk
• 1 sweet onion chopped
• 1 celery stalk chopped
• 1 carrot peeled and chopped
• 5 garlic cloves minced
• 1 jar roasted red bell peppers chopped
• 1/2 teaspoon black pepper
• 16 ounces gnocchi
• 5 ounces baby spinach fresh, chopped
• 2 tablespoons fresh basil chopped
• 3 tablespoons nutritional yeast

1. In a small bowl whisk together 1/2 cup cold water and the flour.
2. Heat a nonstick skillet over medium heat and add the sausages. Cook until browned and then remove from heat.
3. In a large soup pot add 1/2 cup water, vegetable broth and milk. Bring to a low boil.
4. Add the onion, celery, carrot, garlic, roasted peppers and black pepper. Return to a boil.
5. Partially cover the pot, reduce the heat to low and simmer until veggies are soft, about 15-20 minutes. Uncover and stir in the flour/water mixture. Stir until the soup comes back to a boil.
6. Add the gnocchi, spinach and the basil. Cook until the gnocchi start to float til the top (mine took about 5-6 minutes - check the box for the time it recommends.)
7. Add the nutritional yeast and extra black pepper to taste. Ladle into bowls and enjoy with some crusty bread or a side salad.nefinitely serve with a nice glass of red wine.nnjoy!!

allpurpose, sausage tofurky spinach, vegetable broth, soy milk, sweet onion, carrot, garlic, red bell peppers, black pepper, gnocchi, baby spinach fresh, fresh basil, nutritional yeast

Taken from www.yummly.com/recipe/Italian-Gnocchi-Soup-999224 (may not work)