Servings
4
Total Cook Time
25MIN
Ingredients
Quick and easy, this creamy gnocchi soup recipe combines pillowy gnocchi and melty cheese in a rich, savory broth. Made in one pot in less than 30 minutes!
- 2 Tablespoons Cache Valley® salted butter
- 2 ounces leeks, thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- Pinch of black pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken stock or broth
- 12 ounces refrigerated gnocchi
- 1/2 cup heavy cream
- 1 cup Cache Valley® finely shredded six Italian, plus extra for serving
Steps
- Melt the butter in a medium saucepan over medium heat.
- Add the leeks, garlic, salt, and pepper. Sauté for 3–5 minutes, until softened.
- Sprinkle in the flour, stirring to combine, and cook for 1 minute.
- Slowly stir in the chicken broth until smooth, then bring the mixture to a gentle boil.
- Add the gnocchi and cook for 2–3 minutes, until the soup has thickened slightly.
- Remove from the heat and stir in the heavy cream and shredded cheese. Serve with extra cheese on top if desired.
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Author Bio
Amanda Scarlati – Scarlati Family Kitchen
Amanda Scarlati is a professionally trained chef, recipe developer, and founder of Scarlati Family Kitchen. She creates approachable, chef-quality recipes designed to bring families together and help home cooks feel confident in the kitchen. With a warm, down-to-earth style, Amanda makes cooking simple, enjoyable, and a way to create lasting traditions.
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