Creamy Gnocchi Soup with Broccoli and Corn
This Creamy Gnocchi Soup with Broccoli and Corn is a cozy, cheesy comfort food recipe made with tender potato gnocchi, broccoli, sweet corn and a rich creamy cheddar broth. For the best soft, pillowy texture, use my Homemade Gnocchi Recipe, or use packaged gnocchi for an easy weeknight shortcut.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Cheese grater
- Ladle
Ingredients
- 3 tablespoons butter
- 1 yellow onion small and finely diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups broccoli florets small
- 1½ cups corn frozen or freshly shucked
- 4 cups potato gnocchi cooked and homemade or packaged
- 1½ cups cheddar cheese shredded, plus extra for serving
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 2 green onions sliced
- Fresh parsley optional for garnish
Instructions
Sauté the onion.
- Melt the butter in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the garlic.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Make the creamy soup base.
- Sprinkle the flour over the onion mixture and stir well. Cook for about 1 minute. Slowly pour in the chicken broth while whisking to keep the soup smooth.
Add the milk and cream.
- Stir in the whole milk, heavy cream, salt, pepper and thyme. Bring to a gentle simmer. Don't let it come to a hard boil.
Cook the vegetables.
- Add the broccoli and corn. Simmer gently for about 6–8 minutes, until the broccoli is tender but still has a little bite.
Add the gnocchi.
- Gently stir the cooked homemade gnocchi into the soup. If you're using packaged gnocchi, cook it according to the package instructions first, then add it to the soup.
Make it cheesy.
- Reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until completely melted and creamy.
Finish the soup.
- Stir in most of the sliced green onions. Taste and adjust the salt and pepper as needed.
Serve.
- Ladle the creamy broccoli corn gnocchi soup into bowls and top with extra shredded cheddar, green onions and a little fresh parsley. Serve with toasted bread or garlic bread.
Gnocchi Shortcut
For the best texture, use the potato gnocchi from my Homemade Gnocchi Recipe. Make and cook the gnocchi as directed, then measure about 4 cups cooked gnocchi for this soup. Your homemade recipe cooks the gnocchi until they float, which normally takes about 2–3 minutes. Short on time? Use one 16–18 ounce (454–500 g) package of potato gnocchi instead. Packaged gnocchi makes this an easy 30-minute dinner, although homemade gnocchi gives the soup a softer, more tender texture.Notes
- Homemade gnocchi gives the best texture. My Homemade Gnocchi Recipe makes this creamy gnocchi soup with broccoli and corn extra soft and pillowy. Packaged potato gnocchi works well when you need a faster dinner.
- Keep the broccoli bite-sized. Smaller florets cook evenly and are much easier to eat with the gnocchi. I like them tender, but not mushy.
- Frozen corn works beautifully. You can add it straight from the freezer. Freshly shucked corn is also excellent when it is in season.
- Add the cheddar over low heat. Reduce the heat before stirring in the shredded cheese. This helps keep the broccoli cheddar gnocchi soup smooth and creamy instead of grainy.
- Do not overcook homemade gnocchi. Homemade potato gnocchi is quite tender, so add it near the end and stir gently. Too much cooking can make it overly soft.
- The soup thickens as it sits. Gnocchi absorbs some of the creamy broth, especially after refrigeration. Add a splash of milk or broth when reheating to loosen it up.
- Taste before adding more salt. Chicken broth and cheddar can already be fairly salty, so adjust the seasoning after the cheese has melted.
- For a thicker creamy gnocchi soup, let it simmer gently for a few extra minutes before adding the gnocchi. For a thinner soup, simply stir in a little extra broth or milk.
- Freshly shredded cheese melts best. Pre-shredded cheese often contains anti-caking ingredients, so shredding your own cheddar usually gives the creamy broth a smoother finish.
- Serve right away for the best texture. This creamy broccoli corn gnocchi soup is at its best while the gnocchi is tender and the cheddar broth is hot and creamy.
Nutrition
Serving: 1servingCalories: 696kcalCarbohydrates: 80gProtein: 21gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 101mgSodium: 1598mgPotassium: 488mgFiber: 6gSugar: 9gVitamin A: 1603IUVitamin C: 45mgCalcium: 399mgIron: 7mg
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