Broccoli Cheddar Gnocchi Soup
30 min4–6 servings
A creamy broccoli and cheddar soup with tender gnocchi, finished with sharp cheese and fresh parsley.
| prepPreheat a large heavy pot over medium-high heat. | |||||||||
| 60 g unsalted butter | Melt butter, cook onion & salt until browned, 7 min | Add garlic & flour, cook until fragrant, 1 min | Add broth, broccoli & salt; bring to boil, scrape up bits | Stir in gnocchi, simmer covered until broccoli tender, 5 min | Add milk, simmer until slightly thickened, 5 min | Reduce heat to low, add mustard & nutmeg | Gradually stir in cheddar until melted & smooth, 3 min | Remove from heat, season generously with pepper & salt to taste | Divide among bowls, top with cheddar & parsley |
| 1 large yellow onion, chopped | |||||||||
| Kosher salt | |||||||||
| 3 cloves garlic, finely chopped | |||||||||
| 24 g all-purpose flour | |||||||||
| 960 ml low-sodium chicken or vegetable broth | |||||||||
| 1 (12-oz / 340 g) pkg broccoli florets, coarsely chopped | |||||||||
| 1/2 tsp kosher salt | |||||||||
| 1 (1-lb / 450 g) pkg fresh or frozen gnocchi | |||||||||
| 480 ml whole milk | |||||||||
| 2 tsp Dijon mustard | |||||||||
| 1/4 tsp grated fresh nutmeg | |||||||||
| 340 g sharp yellow cheddar, shredded (about 3 cups), plus more for serving | |||||||||
| Freshly ground black pepper | |||||||||
| Chopped fresh parsley, for topping | |||||||||
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