Description
A comforting and creamy Cheesy Gnocchi Soup made with tender potato gnocchi, sautéed vegetables, and a rich blend of cheddar and parmesan cheeses. This one-pot recipe is perfect for warming up on chilly days with its velvety texture and delicious cheesy flavor.
Ingredients
Scale
Main 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 low sodium chicken broth
- 1 pound (500 grams) potato gnocchi (up to 1 ½ pounds / 750 grams)
- 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
- Melt butter and sauté vegetables: Add the butter to a large saucepan or Dutch oven and melt it over medium heat. Add the diced onion, celery, carrot, and minced garlic. Sauté the mixture for about 4-5 minutes until the vegetables are soft and fragrant.
- Add chicken broth and bring to boil: Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to lift any browned bits for extra flavor. Increase the heat to medium-high and bring the broth to a boil.
- Cook gnocchi: Once boiling, add the potato gnocchi to the broth and cook for 4 minutes, or until they float and are tender.
- Add dairy and seasonings: Stir in the heavy cream, whole milk, salt, dry mustard powder, and black pepper. Mix well to combine.
- Simmer to thicken: When the soup returns to a low boil, reduce the heat to medium and simmer for 5-7 minutes until the soup thickens slightly.
- Add cheddar cheese: Sprinkle in the shredded sharp cheddar cheese and stir continuously until the cheese fully melts into the soup. Then turn off the heat and remove the pot from the stove.
- Incorporate spinach (optional): Stir in the chopped fresh spinach, letting the residual heat gently wilt it within the soup.
- Finish with parmesan cheese and seasoning: Finally, add the grated parmesan cheese and stir just until melted. Taste the soup and adjust salt and pepper as desired before serving.
Notes
- This is an easy, one-pot recipe that combines creamy broth and soft gnocchi for a deliciously cheesy soup.
- Freshly grated cheese from a block is recommended for best melty texture and flavor.
- The fresh spinach is optional but adds a nice touch of color and nutrients.
- Use low sodium chicken broth to better control the salt level in the soup.
- For a vegetarian version, substitute vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 1532 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 99 mg
