Gnocchi Zuppa Toscana

Name: Gnocchi Zuppa Toscana
Cook time: 30 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 pound chicken or Turkey Sweet Italian Sausage; 1 small diced onion; 3 cloves minced garlic; 1/2 teaspoon each salt and pepper; 1 quart chicken broth; 1 cup half and half; 1 package gnocchi; 2 cups chopped kale; 1 cup shredded Parmesan

Author

Ingredients

1 tablespoon olive oil
1 pound chicken or Turkey Sweet Italian Sausage
1 small diced onion
3 cloves minced garlic
1/2 teaspoon each salt and pepper
1 quart chicken broth
1 cup half and half
1 package gnocchi
2 cups chopped kale
1 cup shredded Parmesan

Directions

Heat olive oil in Dutch oven or large soup pot. Add in chicken sausage and break up as it browns with spoon
Add in onion, garlic, salt and pepper and sauté for a few minutes until onions are translucent, chicken sausage is browned, and garlic is fragrant.
Pour in chicken broth, bring to a simmer, cover, and cook on medium low for about 10-15 minutes
Pour in half and half and return to a simmer. Add gnocchi to pot and cook 3-5 minutes. Stir in kale and Parmesan and allow to heat through another minute or two
Serve with extra parm and enjoy!

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Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

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Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

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3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Oh, honey—heat is Pat the Spatula's happy place! Pat is crafted from eco-friendly beechwood, which means Pat can handle the heat without melting, warping, or getting all dramatic like plastic utensils. Stirring soups? Sautéing veggies? Pat's in. Just don’t leave Pat soaking in the sink—I’m tough, not invincible.

How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)