Main course American with an Italian influence
Broccoli Cheddar Gnocchi Soup
Editorially prepared
A one-pot soup with broccoli pieces, soft gnocchi and a creamy mature Cheddar base. Mustard and nutmeg complement the cheese.
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Ingredients
4 servings · metric units
Use a suitably larger saucepan when increasing the servings. The liquid will take longer to reach a simmer, but do not increase the broccoli and gnocchi cooking times proportionally.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of broccolifrozen broccoli florets
Use the same weight as the fresh broccoli. Add from frozen and start timing when the soup returns to a gentle simmer. Check the thickest part of a floret before adding the gnocchi. The broccoli may be softer than fresh.
- Instead of Dijon mustardPolish Sarepska mustard
If Dijon is unavailable, add Sarepska mustard gradually, starting with a smaller amount. Depending on the brand, it may be sweeter, milder and grainier; adjust after tasting the soup.
Shopping for this recipe
Your list uses the selected servings and fridge. Stock quantities are unknown — check you have enough.
Optional ingredients and substitutions
You’ll need
heavy-based saucepan with a capacity of at least 4 litres · chopping board and knife · grater · scales and measuring jug · whisk · stirring spoon and ladle
Method
0/7 stepsPrepare the vegetables and cheese
Peel and finely chop the onion and garlic. Wash the broccoli and cut the florets into pieces about 2 cm across. Peel the tough skin from the tender stalk and dice it into pieces about 0.5 cm across. Finely grate the Cheddar. Check the gnocchi packet for its cooking time.
Prepare the vegetables and cheese Soften the onion
Melt the butter in the saucepan over a medium heat. Add the onion and cook for 6–8 minutes from adding it, stirring often, until soft and translucent without deep browning. If it is still crunchy, cook a little longer; reduce the heat if it starts to brown.
07:00Soften the onion Make the soup base
Add the garlic to the softened onion and stir for about 30 seconds until fragrant. Add the flour and cook, stirring, for 1 minute from adding it, until no dry flour remains. Gradually whisk in the stock, then add the milk. Bring to a gentle simmer, stirring along the bottom. Simmer gently for about 3 minutes from the appearance of small bubbles, until the base is uniform and slightly thickened. Whisk out any lumps before continuing.
Make the soup base Cook the broccoli
Add the broccoli florets and diced stalk. Return to a gentle simmer and cook uncovered for 5–7 minutes from that point, stirring occasionally. The broccoli should remain green, and a fork should enter the thicker part of a floret with slight resistance. If it is still hard, keep cooking and check every minute before adding the gnocchi.
05:00Cook the broccoli Cook the gnocchi in the soup
Add the gnocchi to the soup and stir gently. Once the soup returns to a gentle simmer, cook for the packet time, usually 2–4 minutes, stirring along the bottom. Cut one dumpling in half: it should be hot and soft inside, without a firm centre. The broccoli should now be tender but still hold its shape. If the gnocchi are not ready, continue cooking and check every minute.
Cook the gnocchi in the soup Melt the Cheddar
Turn off the heat. Stir in the mustard and nutmeg. Once the soup stops bubbling, add the Cheddar in small batches, stirring gently and letting each batch melt before adding the next. This will take about 2–3 minutes from the first addition of cheese. The base should be creamy, without visible shreds of cheese. If the cheese does not melt completely, warm over the lowest heat while stirring, without bringing it to the boil.
Melt the Cheddar Season and serve
Taste the soup and season with salt and pepper. It should be thick but flow freely from the ladle; if it is too thick, stir in hot water a little at a time until the consistency is right. Ladle into bowls, dividing the broccoli and gnocchi evenly. Serve immediately.
Season and serve
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Tips
- Grate the Cheddar from a block rather than using ready-grated cheese for a smoother cheese base.
- Add the cheese off the heat. If it does not melt completely, return to the lowest heat and stir without letting the soup boil.
- Prepare all the ingredients before cooking, especially the finely grated cheese.
Storage
Transfer leftover soup to shallow containers, cool quickly and refrigerate within 90 minutes. Store below 5°C and eat within 2 days. Reheat only the portion needed, once, stirring until piping hot throughout. Loosen with water if necessary. Freezing the finished soup is not recommended because of the texture of the cheese and gnocchi.
Timing
Hands-on: 25 min · Cooking: 30 min
