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Broccoli Cheddar Gnocchi Soup

Ingredients

• 4 Tbsp. unsalted butter
• 1 large yellow onion, chopped
• Kosher salt
• 3 cloves garlic, finely chopped
• 3 Tbsp. all-purpose flour
• 4 c. low-sodium chicken broth or vegetable broth
• 1 (12-oz.) pkg. broccoli florets, coarsely chopped
• 1 (1-lb.) pkg. fresh or frozen gnocchi
• 2 c. whole milk
• 12 oz. sharp yellow cheddar, shredded (about 3 c.), plus more for serving
• 2 tsp. Dijon mustard
• 1/4 tsp. grated fresh nutmeg
• Freshly ground black pepper
• Chopped fresh parsley, for topping

Directions

Step 1
In a large heavy pot over medium-high heat, melt butter. Add onions and a pinch of salt and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add garlic and flour and cook, stirring constantly, until garlic is fragrant, about 1 minute more.
Step 2
Add broth, broccoli, and 1/2 tsp. salt. Bring to a boil, scraping up any browned bits. Stir in gnocchi, reduce heat to medium, and simmer, covered, until broccoli is just tender, about 5 minutes. Add milk, return to a simmer, and cook, stirring occasionally, until cream cheese is melted and soup is thickened, about 5 minutes.
Step 3
Reduce heat to low, add mustard and nutmeg, then gradually stir in cheddar until melted and smooth, about 3 minutes. Remove from heat; generously season with pepper, then season to taste with salt.
Step 4
Divide soup among bowls. Top with more cheddar and parsley.