Ingredients
Scale
- 8–10 slices bacon, cooked and chopped
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (or 4 cloves minced garlic)
- 1/4 tsp dried thyme
- 1/2–1 tsp red chili flakes (optional)
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese (medium or sharp)
- Optional garnish: chopped parsley or extra shredded cheddar
Instructions
- Cook the bacon in a skillet until crisp. Drain on paper towels and chop. Set aside.
- Heat the butter or olive oil in a large pot over medium heat. Add the diced onion and sliced carrots. Sauté until the onion is soft, about 5 minutes.
- Add the garlic, garlic powder, dried thyme, red chili flakes, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Let cook for 5 minutes to soften the carrots.
- Add the gnocchi to the simmering broth and cook according to package instructions until they float and are tender.
- Lower the heat and stir in the heavy cream or half-and-half. Heat gently—do not boil.
- Gradually add the shredded cheddar, stirring until melted and smooth. Taste and adjust salt and pepper.
- Stir in most of the chopped bacon, saving a little for topping. Serve hot with extra cheddar and parsley on top.
Notes
Use full-fat cream for the creamiest texture. Cook gnocchi in the broth for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian