Cheddar Gnocchi Soup: A Creamy and Comforting Recipe

Introduction

This Cheddar Gnocchi Soup is a creamy, comforting bowl perfect for chilly days. Combining tender gnocchi with sharp cheddar and savory tomatoes, it’s a satisfying meal that’s easy to make and sure to please the whole family.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 pound potato gnocchi
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook, stirring occasionally, until softened, about 5 to 7 minutes.
2. Step 2: Add minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
3. Step 3: Pour in vegetable broth, undrained diced tomatoes, oregano, basil, and optional red pepper flakes. Bring to a simmer, then reduce heat to low and simmer gently for 15 minutes.
4. Step 4: Slowly stir in the heavy cream until fully combined.
5. Step 5: Gradually add shredded cheddar cheese, a handful at a time, stirring constantly until melted and smooth.
6. Step 6: Season the soup with salt and freshly ground black pepper to taste.
7. Step 7: While the cheese melts, cook the gnocchi according to package instructions—typically boiling in salted water until they float, about 2 to 3 minutes. Avoid overcooking.
8. Step 8: Drain the gnocchi well and stir gently into the soup to combine.
9. Step 9: Let the soup simmer for 2 to 3 minutes to heat the gnocchi through.
10. Step 10: Ladle the soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Tips & Variations

• For a richer taste, use chicken broth instead of vegetable broth.
• Add cooked bacon or pancetta for extra smoky flavor.
• Swap sharp cheddar for smoked gouda or fontina for a different cheese profile.
• Use fresh gnocchi for a lighter texture, or try sweet potato gnocchi for a twist.
• Omit red pepper flakes if you prefer a milder soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from separating. Avoid freezing, as the cream and cheese may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth and omit any meat additions. The cheese and cream provide plenty of richness to keep it satisfying.

How do I prevent gnocchi from overcooking?

Cook gnocchi in boiling salted water just until they float to the surface, which usually takes 2 to 3 minutes. Remove them promptly with a slotted spoon and add immediately to the soup.

Cheddar Gnocchi Soup: A Creamy and Comforting Recipe

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★★★★★

4.6 from 51 reviews

• Author: Cleo
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Cheddar Gnocchi Soup is a creamy, comforting recipe featuring tender potato gnocchi in a savory broth enriched with sharp cheddar cheese and a touch of cream. Perfect for a cozy meal, it combines sautéed onions and garlic with herbs and tomatoes to create a rich, flavorful base, topped with fresh parsley for a burst of freshness.

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Ingredients

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Soup Base

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)

Dairy and Cheese

• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese

Main Ingredient

• 1 pound potato gnocchi

Seasoning and Garnish

• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Sauté onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 to 7 minutes.
2. Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
3. Add broth and seasonings: Pour in the vegetable broth, undrained diced tomatoes, oregano, basil, and red pepper flakes if using. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes to meld flavors.
4. Add cream: Slowly stir in the heavy cream until fully incorporated into the soup base.
5. Melt cheese: Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring constantly until the cheese is completely melted and the soup is smooth and creamy.
6. Season to taste: Taste the soup and season with salt and freshly ground black pepper according to your preference.
7. Cook gnocchi: While the cheese is melting, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions, usually until they float to the surface, about 2 to 3 minutes. Avoid overcooking.
8. Combine gnocchi and soup: Drain the gnocchi well and gently add them to the soup, stirring carefully to combine without breaking the gnocchi.
9. Heat through: Let the soup simmer for an additional 2 to 3 minutes to ensure the gnocchi is heated through and infused with the soup’s flavors.
10. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately while hot and enjoy.

Notes

• Using chicken broth instead of vegetable broth adds a richer flavor but keep it vegetarian by sticking to vegetable broth.
• Do not overcook gnocchi; they should just float to the surface when done.
• Red pepper flakes add a subtle heat but can be omitted for a milder soup.
• For a thicker soup, use less broth or add a small amount of cornstarch slurry before adding cream.
• Freshly shredded cheese melts better than pre-shredded cheese which might contain anti-caking agents.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Cheddar Gnocchi Soup, Creamy Gnocchi Soup, Comfort Food, Potato Gnocchi, Cheddar Cheese Soup