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.
Ingredients
Scale
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)
Instructions
- 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.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
- 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.
- Add cream: Slowly stir in the heavy cream until fully incorporated into the soup base.
- 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.
- Season to taste: Taste the soup and season with salt and freshly ground black pepper according to your preference.
- 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.
- Combine gnocchi and soup: Drain the gnocchi well and gently add them to the soup, stirring carefully to combine without breaking the gnocchi.
- 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.
- 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
