Sausage and Gnocchi Soup

Definitely a comfort food.   Perfect for the coming winter nights.

• 1 T olive oil
• 1 lb sweet Italian sausage, without casings
• 1 medium onion, chopped
• 1 c carrots, chopped
• 1 c celery, chopped
• 4-6 garlic cloves, minced
• 1/3 c flour
• 6 c chicken broth
• 2 T cornstarch
• 28 ozs tomatoes
• 1 T chicken bouillon
• 1 t parsley
• ½  t oregano
• salt and pepper
• 2 bay leaves
• 1 c parmesan cheese
• 2 c half and half
• 1/4 c fresh basil, chopped
• 1 lb. gnocchi

 
Place one tablespoon oil in a large dutch oven over medium heat-high.  Add sausage, onions, carrots and celery and cook until sausage is cooked and onions translucent.  Add garlic and cook for one minute.
Stir in the flour and stirring for 2 minutes.  
 
Separately whisk cornstarch with ½ cup chicken broth and then slowly stir into the soup.   Then stir in broth, tomatoes, bouillon, seasonings and bay leaves.
 
Cover and bring to a boil, then reduce to a simmer for fifteen minutes, stirring occasionally.
 
Stir in Parmesan cheese and then half and half.   Bring to a simmer then stir in gnocchi and fresh basil. Simmer for five minutes.    Season with salt and pepper to taste.  Serve with crusty bread.