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PdfIn a pot over medium heat, add a small splash of olive oil (or use sausage drippings if any). Sauté garlic, and carrots until softened and aromatic, about 4–5 minutes.
Pour in the chicken stock and bring to a simmer. Add a pinch of salt.
Let everything cook together for about 10 minutes so the veggies infuse the broth.
Drop in the gnocchi and cook until they float, about 2–3 minutes.
Slice and stir in your open-fire cooked sausage. Simmer another 2–3 minutes so the smoky flavor melds with the broth.
Adjust seasoning with a touch of black pepper. For extra richness, drizzle a bit of olive oil or top with fresh herbs like parsley or basil.