Cheesy Broccoli Gnocchi Soup
A rich, ultra-creamy broccoli cheddar soup upgraded with tender potato gnocchi. This 30-minute comfort soup combines sharp cheddar, fresh broccoli, and pillowy gnocchi for the ultimate cozy one-pot meal.
Equipment
- Dutch Oven or Large Pot
- Colander
- Cutting board
- Chef’s Knife
Ingredients
- 1 head broccoli, cut into small florets
- 2 lbs potato gnocchi, shelf-stable
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 3 Tbsp all-purpose flour
- 2.5 cups unsalted chicken or vegetable broth
- 2.5 cups half-and-half (or 1 cup heavy cream + 1.5 cups milk)
- 12 oz shredded sharp cheddar cheese
- 1/4 cup medium-dry white wine (optional)
- 2 cloves garlic, minced
- 1 bay leaf
- 1/8 tsp crushed red pepper flakes
- kosher salt and black pepper, to taste
Instructions
- Cook gnocchi per package directions (without salt). Drain and rinse with cold water. Blanch broccoli separately (boil 2 minutes, plunge into ice water). Set aside.
- Heat butter and olive oil in a Dutch oven over medium-low. Add diced onion and carrots; cook 4 minutes. Add garlic and cook 30 seconds.
- Sprinkle flour over vegetables and stir. Cook 1–2 minutes. Slowly pour in broth while whisking to deglaze and avoid lumps.
- Add broccoli, white wine (if using), half-and-half, red pepper flakes, and bay leaf. Bring just to a boil, then reduce heat to low and simmer 10 minutes until carrots soften.
- Remove pot from heat and discard bay leaf. Add shredded sharp cheddar a handful at a time, stirring until smooth and melted.
- Stir in the cooked gnocchi. Season with salt and pepper. Serve immediately with baguette slices.
Notes
Cook the gnocchi separately to prevent the soup from becoming overly thick or gummy. Add cheese only off the heat to maintain a smooth, velvety texture.