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- 1 package (16 oz) potato gnocchi - 1 tablespoon olive oil - 1 small onion, finely diced - 2 cloves garlic, minced For this creamy cheddar gnocchi soup, I love using potato gnocchi. It's soft and absorbs flavors well. Olive oil gives the soup a nice base. The onion adds sweetness, while garlic gives it a rich aroma. - 3 cups vegetable broth - 1 cup heavy cream The vegetable broth adds depth and warmth to the soup. Heavy cream brings in the rich, creamy texture that makes each bite delightful. - 2 cups sharp cheddar cheese, finely grated - 1 cup baby spinach, roughly chopped - Salt and pepper to taste - 1 teaspoon dried thyme - 1/2 teaspoon paprika Sharp cheddar cheese is the star here. It melts beautifully and adds a robust flavor. Baby spinach provides a pop of color and a healthy touch. I use salt and pepper to enhance all the flavors. Thyme and paprika add a lovely depth and warmth. This combination of ingredients makes the soup rich and full of flavor. Each bite is comforting and satisfying. {{ingredient_image_2}} - To start, heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 small diced onion. Sauté for 3-4 minutes. The onion should become soft and clear. - Next, stir in 2 minced garlic cloves. Cook for 1 minute. The garlic will smell great. - Carefully pour in 3 cups of vegetable broth. Turn up the heat. Bring the broth to a boil. - Once the broth boils, add 1 package of potato gnocchi. Cook them for 2-3 minutes. They will float when done. - Now, lower the heat and slowly stir in 1 cup of heavy cream. Let it simmer for 5 minutes. This helps all the flavors mix. - Gradually add 2 cups of finely grated sharp cheddar cheese. Stir well to melt the cheese smoothly. - Gently fold in 1 cup of roughly chopped baby spinach, 1 teaspoon of dried thyme, and 1/2 teaspoon of paprika. - Season with salt and pepper to taste. Cook for 2-3 minutes until the spinach wilts. - Remove the pot from heat. Ladle the soup into bowls. Garnish with fresh chopped chives for a bright touch. Enjoy hot! To get that perfect creamy texture, heat the cream slowly. Add it after the gnocchi cooks. Stir gently as you mix in the cheese. This avoids any clumps. Use a whisk if needed. When serving, use warm bowls. This keeps the soup hot longer. Sprinkle chives on top for color. Pair with rustic bread for dipping. This adds a nice crunch. You can swap out potato gnocchi for other types. Try making it gluten-free with rice gnocchi. If you want a lighter soup, use low-fat cream. Taste as you go to adjust flavors. More cheese adds richness, while extra broth thins it out. Pro Tips Cheese Selection: Use a high-quality sharp cheddar for the best flavor. Experiment with a mix of cheeses like Gruyère or Monterey Jack for added complexity. Gnocchi Cooking: For perfectly cooked gnocchi, avoid overcooking. They are done when they float to the surface of the boiling broth. Thickening the Soup: If you prefer a thicker soup, consider adding a tablespoon of cornstarch mixed with a bit of cold water before adding the cream. Flavor Boost: Enhance the soup's flavor with a splash of lemon juice or a dash of hot sauce just before serving for a refreshing zing. {{image_4}} You can switch up the cheese in this recipe for fun. Try using gouda or Monterey Jack for a mild twist. Each cheese brings its unique flavor. Mixing cheeses, like cheddar with cream cheese, can also add creaminess. You might consider adding a dollop of ricotta for an extra creamy delight. Want to make your soup heartier? Add cooked chicken or sausage. Just chop it up and stir it in for added flavor. For a vegetarian option, consider using chickpeas or lentils. They add protein and texture without meat. You can boost the soup’s flavor with veggies like carrots or peas. Diced carrots add sweetness and color. Peas bring a nice pop of green and a fresh taste. Spices can also enhance the flavor; try adding a pinch of cayenne for heat or some Italian herbs for depth. Consider fresh herbs like basil for a bright finish. Store your creamy cheddar gnocchi soup in an airtight container. This keeps it fresh and tasty. Let the soup cool before sealing it. It will stay good in the fridge for about 3 to 4 days. Always check for any signs of spoilage before reheating. To freeze the soup, pour it into freezer-safe containers. Leave some space at the top for expansion. Seal tightly to avoid freezer burn. The soup can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove. Stir well to ensure the creamy texture stays smooth. Don't let leftover soup go to waste! You can turn it into a pasta dish. Just cook your favorite pasta and mix it with the soup. You can also use it as a sauce over grilled chicken or roasted vegetables. Get creative and enjoy your leftovers in new ways. To make this soup vegan, swap the heavy cream with coconut cream or cashew cream. For the cheese, try using a vegan cheese blend. Use vegetable broth if you want to keep it plant-based. These changes keep the soup rich and tasty without any dairy. Yes, you can use frozen gnocchi. Just add them directly to the boiling broth. You may need to cook them for about 1-2 minutes longer than fresh ones. Check the package for specific cooking times. This way, you still get that soft, pillowy texture. This soup pairs well with crusty bread or a fresh green salad. You could serve it with garlic bread for that extra flavor. A simple side of roasted veggies also complements the soup nicely. Enjoy your meal with a touch of warmth and care! This blog post covered how to make a delicious creamy cheddar gnocchi soup. We discussed key ingredients like gnocchi, cheese, and spinach. I shared simple steps, tips for texture, and ways to modify the recipe. There are many variations to make it your own. Remember, cooking is about experimenting. Don’t be afraid to try new cheeses or add proteins. With this guide, you can create a meal that warms hearts and fills bellies. Happy cooking!

Creamy Cheddar Gnocchi Soup

A rich and creamy soup featuring potato gnocchi, sharp cheddar cheese, and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 16 oz potato gnocchi
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, finely grated
  • 1 cup baby spinach, roughly chopped
  • to taste salt and pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • for garnish fresh chives, finely chopped

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes, or until the onion is soft and translucent.
  • Stir in the minced garlic and continue to cook for an additional minute, until the garlic releases its fragrant aroma.
  • Carefully pour in the vegetable broth and raise the heat to bring the mixture to a rolling boil.
  • When the broth reaches a boil, introduce the potato gnocchi to the pot. Cook the gnocchi according to the package instructions, which typically takes about 2-3 minutes until they float to the surface.
  • Reduce the heat to low and slowly stir in the heavy cream. Allow the soup to gently simmer for about 5 minutes, letting the flavors meld together.
  • Gradually add the grated cheddar cheese, stirring continuously to promote even melting, until the soup transforms into a creamy texture.
  • Gently fold in the chopped spinach, dried thyme, and paprika. Season the soup with salt and pepper to taste. Continue to cook for an additional 2-3 minutes, or until the spinach has wilted and the soup is warmed through.
  • Once ready, remove the pot from heat. Ladle the soup into bowls and garnish with freshly chopped chives for a vibrant touch. Serve hot.

Notes

Serve the soup in warm bowls and sprinkle a few extra chives on top for a burst of color, adding rustic bread on the side for dipping.
Keyword cheddar, creamy, gnocchi, soup