Cheesy Gnocchi Soup
This easy one-pot recipe for Cheesy Gnocchi Soup features a creamy broth, soft potato gnocchi, and an irresistible cheesy flavor.
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 2 ribs celery finely diced
- 1 large carrot peeled and shredded
- 2 cloves garlic minced
- 4 cups chicken broth low sodium
- 1 pound potato gnocchi (500 grams) up to 1 ½ pounds (750g)
- ¾ teaspoon salt
- ½ teaspoon dry mustard powder
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese freshly grated from the block*
- 2 cups chopped fresh spinach optional
- ⅓ cup finely grated parmesan cheese optional; but encouraged
- Additional salt and pepper to taste
Instructions
- Add the butter to a large saucepan or Dutch oven and melt over medium heat.
- Add the diced onion, celery, carrots, and garlic. Saute until soft, about 4-5 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the saucepan with a wooden spoon.
- Increase the heat to medium-high and bring the broth to a boil.
- Once a boil is reached, pour in the gnocchi and cook for 4 minutes.
- Add the cream, milk, salt, dry mustard powder, and pepper. Stir well.
- Once the soup returns to a low boil reduce the heat to medium. Simmer for 5-7 minutes, or until the soup thickens ever so slightly.
- Sprinkle in the cheddar cheese and stir until it melts. Turn off the heat and remove the saucepan or Dutch oven from the element.
- Stir in the spinach (if using); the residual heat of the soup will cause it to wilt.
- Finally, sprinkle in the parmesan cheese and stir just until melted.
- Taste and adjust the salt and pepper to your liking.
Notes
Yields: 6 smaller servings, or 4 hearty servings.
Note about cheese: If you like a very cheesy soup, be sure to use both parmesan and cheddar cheeses. The parmesan enhances the flavor of cheddar and adds a delicious nuttiness. If desired, you can use as much as 3 cups of shredded cheddar cheese. Don’t heat the soup after adding the cheese - this can cause an off texture.
*Cheese that is grated from the block (as opposed to store-bought pre-shredded cheese) is free from anti-caking agents, meaning it melts into a smoother and silkier texture. Pre-shredded cheese is more difficult to melt, and can cause your soup to have a “grainy” texture.
Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Reheat portions (as needed) in the microwave, or in a small saucepan on the stovetop until steamy and hot.
- Heartier soup: If you want gnocchi in every single bite you can increase the amount from 1 pound (approximately 1 package) to 1 ½ pounds (approximately 1 ½ packages).
- Added protein: Add 1 ½-2 cups of cooked and shredded chicken (like from a rotisserie chicken), or sliced smoked sausage.
- Gluten-free: It’s easy to find gluten-free gnocchi, and the instructions remain the same. All of the other ingredients are naturally gluten-free.
- Using evaporated milk: If desired, swap the 2 combined cups of milk and cream for 2 cups of evaporated milk (just don't use condensed milk). The texture is similar, but the flavor is different. That being said, it works great in a pinch!
Nutrition
Calories: 500kcal | Carbohydrates: 35g | Protein: 18g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1532mg | Potassium: 314mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4134IU | Vitamin C: 5mg | Calcium: 455mg | Iron: 3mg