The first time I made Bacon Cheddar Gnocchi Soup I remember standing at the counter in an apron that still smelled like last week’s garlic bread, wondering if soft pillowy gnocchi could really live up to the idea in my head, and then by the time the bowl was warm in my hands the bacon and melted cheddar had turned a simple weeknight into a cozy little celebration.
Why You’ll Love It
This soup is friendly and forgiving, perfect for a first-time cook or anyone who wants a comforting dinner without fuss, it comes together quickly on a weeknight, feeds a small family, and the mix of crispy bacon, creamy broth, and soft gnocchi wins over kids and adults alike.
Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 pound potato gnocchi (fresh or refrigerated)
- 6 slices bacon (about 6 ounces), diced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon all purpose flour
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese (about 150 g), divided
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crisp, about 6 to 8 minutes, remove with a slotted spoon and drain on paper towels leaving about 1 tablespoon bacon fat in the pot.
- Add olive oil and butter to the pot and when the butter melts add the chopped onion, cook over medium heat until soft and translucent, about 5 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the onions, stir to combine and cook 1 minute to remove the raw flour taste, this will help thicken the soup gently.
- Slowly whisk in the chicken broth, scraping up any browned bits, bring the mixture to a simmer and cook 3 to 4 minutes until slightly thickened.
- Add the gnocchi to the simmering broth and cook according to package directions until they float and are tender, usually 2 to 3 minutes for fresh gnocchi.
- Reduce heat to low, stir in the heavy cream and half of the shredded cheddar until melted and smooth, then stir in most of the crispy bacon reserving a little for garnish.
- Taste and season with salt and plenty of freshly ground black pepper, heat just until everything is warmed through and the soup is silky, do not boil after adding the cheese to prevent separation.
- Serve bowls topped with remaining shredded cheddar and reserved bacon, sprinkle with chopped parsley.
Tips & Tricks
- Use refrigerated gnocchi for the quickest finish, fresh gnocchi cooks very fast so watch closely.
- To keep the cheese from clumping, grate it yourself and add it off heat over low temperature while stirring.
- Render bacon until just crisp so it stays slightly tender in the soup rather than becoming rock hard.
- If the soup feels too thin, whisk a teaspoon of cornstarch with 1 tablespoon cold water and stir it in, simmer 1 to 2 minutes to thicken.
- Season gradually and taste often since the bacon and cheddar add saltiness.
Serving Ideas
- Weeknight Comfort: Serve with a simple green salad and a lemon vinaigrette to cut the richness.
- Casual Dinner Party: Offer crusty bread for dunking and a small platter of pickled vegetables to contrast the creaminess.
- Cozy Solo Meal: Top with extra crispy bacon and an extra sprinkle of parsley for a warm single bowl dinner.
- Family Night: Pair with roasted vegetables and let kids add their own cheese at the table.
Frequently Asked Questions
Can I use frozen gnocchi in this soup
Yes, frozen gnocchi works well, just add a minute or two to the cooking time and watch for them to float and become tender
How do I prevent the cheddar from becoming grainy
Remove the pot from high heat before adding the cheese, grate it fresh and stir it in gently over low heat to melt smoothly
Can I make this dairy free
For dairy free swap the heavy cream with a full fat coconut milk and use a dairy free cheddar alternative, the flavor will shift but it will still be comforting
Is there a good substitute for bacon
Smoked tempeh or smoked sausage are good alternatives for a similar savory note if you prefer not to use bacon
Bacon Cheddar Gnocchi Soup
This soup is friendly and forgiving, perfect for a first-time cook or anyone who wants a comforting dinner without fuss, it comes together quickly on a weeknight, feeds a small family, and the mix of crispy bacon, creamy broth, and soft gnocchi wins over kids and adults alike.
Ingredients
- 1 pound potato gnocchi (fresh or refrigerated)
- 6 slices bacon (about 6 ounces), diced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon all purpose flour
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese (about 150 g), divided
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crisp, about 6 to 8 minutes, remove with a slotted spoon and drain on paper towels leaving about 1 tablespoon bacon fat in the pot.
- Add olive oil and butter to the pot and when the butter melts add the chopped onion, cook over medium heat until soft and translucent, about 5 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the onions, stir to combine and cook 1 minute to remove the raw flour taste, this will help thicken the soup gently.
- Slowly whisk in the chicken broth, scraping up any browned bits, bring the mixture to a simmer and cook 3 to 4 minutes until slightly thickened.
- Add the gnocchi to the simmering broth and cook according to package directions until they float and are tender, usually 2 to 3 minutes for fresh gnocchi.
- Reduce heat to low, stir in the heavy cream and half of the shredded cheddar until melted and smooth, then stir in most of the crispy bacon reserving a little for garnish.
- Taste and season with salt and plenty of freshly ground black pepper, heat just until everything is warmed through and the soup is silky, do not boil after adding the cheese to prevent separation.
- Serve bowls topped with remaining shredded cheddar and reserved bacon, sprinkle with chopped parsley.
Conclusion
This Bacon Cheddar Gnocchi Soup is the kind of recipe that builds confidence because it is forgiving, fast, and endlessly adaptable, start with the simple version here and adjust the bacon, cheese, or herbs to suit your taste, and remember that small swaps can make it fit a weeknight or a special dinner, so warm a pot, taste as you go, and enjoy the comfort you created.
