Can I use frozen gnocchi in Bacon Cheddar Gnocchi Soup?

Yes, you can use frozen gnocchi directly from the bag — no need to thaw it first. Just add it straight to the simmering soup and cook until the dumplings float to the top. This ensures they stay tender and don’t fall apart.

How do I keep the cheese from clumping?

The trick is to add shredded cheddar off the heat. Turn off the burner, wait about 30 seconds, and then slowly stir in the cheese. If it starts to clump, whisk in a splash of warm milk to bring it back to a smooth, creamy texture.

Can I make Bacon Cheddar Gnocchi Soup ahead of time?

Absolutely. You can make the base up to two days in advance. Just keep the gnocchi and cheese separate until reheating. When ready to serve, reheat gently, then stir in the cheese and gnocchi for the best texture.

What cheese works best for this soup?

Sharp cheddar is the classic choice for its tang and smooth melt. For more flavor depth, combine it with smoked gouda, Monterey Jack, or a touch of Parmesan. Always shred the cheese fresh — it melts more evenly than bagged cheese.

Can I substitute bacon with turkey bacon or skip meat altogether?

Yes. Turkey bacon offers the same smoky flavor with less fat. For a meat-free version, use a few drops of liquid smoke or smoked paprika to achieve that rich, savory note.

Bacon Cheddar Gnocchi Soup: 5-Step Creamy Comfort Recipe You’ll Love

Name: Bacon Cheddar Gnocchi Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 6 slices turkey bacon, diced; 1 tablespoon olive oil; 1 small onion, diced; 1 carrot, diced; 1 celery stalk, diced; 3 cloves garlic, minced; 1 tablespoon all-purpose flour; 4 cups low-sodium chicken broth; 1 pound potato gnocchi; 1 cup heavy cream; 2 cups freshly shredded sharp cheddar cheese; 1/2 teaspoon smoked paprika (optional); 1/2 teaspoon dried thyme; Salt and black pepper to taste; Fresh parsley or chives for garnish

Description

A rich, creamy, and hearty Bacon Cheddar Gnocchi Soup that combines smoky turkey bacon, pillowy gnocchi, and sharp cheddar cheese in a velvety broth — perfect for cozy evenings.

Ingredients

6 slices turkey bacon, diced
1 tablespoon olive oil
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
3 cloves garlic, minced
1 tablespoon all-purpose flour
4 cups low-sodium chicken broth
1 pound potato gnocchi
1 cup heavy cream
2 cups freshly shredded sharp cheddar cheese
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley or chives for garnish

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Instructions

Heat a large soup pot over medium heat and cook the diced turkey bacon until crispy, about 6–8 minutes. Remove and set aside, leaving about 1 tablespoon of rendered fat in the pot.
Add olive oil, onion, carrot, and celery. Sauté for 4–5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle in the flour and stir to form a light roux.
Gradually pour in the chicken broth, whisking to dissolve the flour. Bring to a gentle simmer.
Add the gnocchi and cook for 3–4 minutes until the dumplings float to the top.
Reduce the heat to low and stir in the heavy cream, shredded cheddar cheese, and cooked bacon. Stir constantly until the cheese melts and the soup thickens.
Season with smoked paprika, thyme, salt, and black pepper to taste.
Garnish with fresh parsley, chives, or extra cheddar before serving.

Notes

Add cheese off the heat to prevent clumping. For a lighter version, replace half the cream with milk or broth. To make it vegetarian, omit the bacon and use smoked paprika or liquid smoke for flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American