Description
A rich and creamy comfort meal featuring gnocchi, crispy bacon, and sharp cheddar cheese in a luscious broth.
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)
- ¼ tsp dried thyme
- ½–1 tsp red chili flakes (optional)
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese (medium or sharp)
Instructions
- Cook Bacon: In a large pot over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove and drain on paper towels, leaving 1 tbsp bacon grease in the pot.
- Sauté Veggies: Add butter (or olive oil), sauté diced onion and sliced carrots in the same pot for 5 minutes until tender.
- Add Broth: Pour in the chicken broth, bringing it to a gentle simmer over 2-3 minutes.
- Stir in Cream and Cheese: Add heavy cream, salt, pepper, garlic powder, thyme, and cheddar cheese. Stir until melted, about 3-4 minutes.
- Cook Gnocchi: Introduce gnocchi to the pot, cooking for about 2 minutes or until tender.
- Incorporate Bacon: Return chopped bacon, stir, and adjust seasoning if necessary.
- Serve Hot: Serve topped with extra cheese or fresh herbs, if desired.
Notes
For a lighter dish, substitute bacon with more vegetables or mushrooms. Leftover soup can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg