Description
Hearty bacon cheddar gnocchi soup brings comfort from Italian roots with American cheese and crispy bacon twists. Creamy potato base and pillowy gnocchi create a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 lb (454 g) potato gnocchi
- 2 cups (226 g) sharp cheddar cheese, shredded
- 4 cups (32 fl oz) chicken broth
- 1 ½ cups (12 fl oz) heavy cream (or half-and-half)
- 3 tbsps unsalted butter
- 3 tbsps all-purpose flour
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach (optional, for freshness)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional, for extra depth)
- 2 tbsps chopped fresh parsley (for garnish)
Instructions
- Bacon Preparation: Crisp bacon in a spacious pot over medium heat until golden-brown and perfectly rendered, then transfer to a plate while reserving the flavorful drippings.
- Vegetable Sauté: Utilize the bacon fat to soften aromatic vegetables, creating a rich foundational layer for the soup’s complex flavor profile.
- Roux Development: Dust flour over the vegetable mixture, stirring consistently to craft a smooth thickening base that will provide substantial body to the soup.
- Liquid Integration: Methodically whisk chicken broth and milk into the roux, ensuring a silky, lump-free liquid that forms the soup’s creamy foundation.
- Gnocchi Cooking: Gently introduce gnocchi into the simmering broth, allowing them to cook tenderly and absorb the surrounding savory essence.
- Cheese Incorporation: Melt sharp cheddar cheese thoroughly into the soup, creating a luxurious, velvety texture that binds all ingredients together.
- Final Assembly: Reintroduce crispy bacon pieces, season with salt, pepper, and optional herbs, then garnish with additional cheese or fresh herbs before serving piping hot.
Notes
- Bacon Fat Management: Reserve bacon drippings carefully for extra flavor depth, straining out any burnt bits to prevent bitterness in the final soup.
- Prevent Gnocchi Mushiness: Cook gnocchi just until they float to prevent overcooking, which can transform them into a soggy, unappetizing texture.
- Cheese Melting Technique: Remove pot from direct heat before adding cheese to prevent separation and grainy consistency, stirring gently until smooth and fully incorporated.
- Dietary Adaptation Options: Swap bacon for turkey bacon or vegetarian bacon bits, use gluten-free flour for roux, and substitute lactose-free milk and cheese for dairy-sensitive diners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg