Ingredients
Scale
- 1 pound gnocchi
- 4 cups potato, diced (about 2–3 medium potatoes)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, sliced
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the diced potatoes and pour in the broth. Bring to a simmer.
- Simmer the potatoes until tender, about 12–15 minutes.
- Add the gnocchi and cook until they float and are tender, about 3–4 minutes.
- Lower the heat and stir in the heavy cream. Warm gently—do not boil.
- Remove from heat and stir in the shredded cheddar until melted and smooth.
- Season with salt and pepper, taste, and adjust as needed.
- Serve topped with sliced green onions and extra cheese if desired.
Notes
Use starchy potatoes for better texture. Add cheese off heat to prevent graininess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian