Although this recipe calls for semolina for a toothsome bite, I’ve only ever had gnudi made using 00 flour. These fluffy gnudi can be topped with a number of sauces, such as marinara, pesto, or brown butter-sage sauce.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (15.5 ounce) cans cannellini beans, rinsed and drained
- 1 pound tomatillos, husked and quartered
- 1 head garlic, top of bulbs trimmed off so tops of cloves are exposed
- 1 medium poblano pepper, chopped
- 2 tablespoons olive oil
- 6 ounces chopped andouille sausage
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ancho chile powder
- 1 (32 ounce) container chicken broth
- 1 tablespoon chopped fresh cilantro, or to taste (Optional)
- 1 medium jalapeno pepper, sliced, or to taste (Optional)
Instructions
- Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil.
- Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
- Roast in the oven for 30 minutes. Remove from the oven and let cool.
- Heat oil in a Dutch oven over medium heat. Add andouille sausage and cook until slightly crispy, 5 to 7 minutes. Remove sausage to a plate.
- Add onion, celery, and carrot to the Dutch oven; cook for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.
- Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
- Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.
- Ladle into bowls and garnish with cilantro and jalapeno slices.
- This could easily be a vegetarian option if you omit the sausage link and use vegetable broth instead of chicken broth.
Reviews
This is delicious!! It was my first time to cook with tomatillos, and it will not be my last. Yummy! I did not make any changes.
This was DELICIOUS!!! The only thing I changed was that I doubled the recipe, and changed added about a pound of shredded chicken.
Love this recipe! Perfect recipe for my garden tomatillos!
This soup was exceptional! I haven’t enjoyed a good soup in a while. It was not as spicy as I thought it was going to be, (for the record I don’t do hot) but it was just perfect for my taste. I did not use jalapeños for a garnish but used avocado and I forgot the cilantro which would have definitely been a plus. I did however when adding the chili powder and cumin add some garlic powder, salt and pepper. I did not have fresh tomatillos so had to use canned, but it worked and I am very satisfied. Was an excellent soup for a very cold and rainy day. I will make it again and reccomend this recipe!
I found this soup amazing. I did make a few substitutions. I used chorizo instead of andouille. And I had no ancho chili powder, so I made my own out of Pasilla and Guajillo chiles. Outstanding.
Omg amazinggg! My 1st time using and tasting tomatillos and it won’t be my last. This soup was great, 2 thumbs up
Excellent recipe, with wonderful photos. The directions worked great for me, so thanks to the chef for making the time to include such great detail. Next time I will be experimenting with some pumpkin. This recipe was great as is. I cannot suggest a single suggestion. I added double the jalapeno, because I love me some “zing” in my Fall soups. Thanks for sharing this recipe with us.