CHEESEBURGER GNOCCHI SOUP

on



CHEESEBURGER GNOCCHI SOUP
 
PRINT
PREP TIME
COOK TIME
TOTAL TIME
 
Author: 
Serves: 6 servings

INGREDIENTS
  • 2 pounds ground lamb
  • 2 teaspoon kosher salt, divided use
  • ½ teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 2 garlic cloves, minced
  • 1 cup frozen (or fresh) corn
  • 48 oz lamb broth
  • ¾ cup heavy cream or whole milk
  • 2 tablespoons cornstarch
  • 1 tablespoon Mrs. Dash
  • ¼ cup Worcestershire sauce
  • 2 16 oz packages potato gnocchi
  • 2 cups shredded cheese ( I used 1 cup American, 1 cup Colby-jack)
method

  1. Add ground lamb to a dutch oven and place over medium- high heat. Season with 1 teaspoon kosher salt and fresh ground pepper. Cook, stirring often until browned and it just starts to get crisp.
  2. Remove ground lamb to a bowl and set aside. Drain any excess fat and discard.
  3. Add olive oil, onion, carrots, celery and garlic to the dutch oven and lower heat to medium. Cook, stirring often until onions are translucent, about 7-8 minutes. Add ground lamb, corn and lamb broth, stirring to combine.
  4. Add cream or milk and cornstarch to a bowl and whisk together. Add to soup mixture and stir to combine. Add Mrs. Dash and Worcestershire sauce. Raise heat to medium high and cook 10 minutes. Add gnocchi and cook until it starts to float, about 3-5 minutes. Stir in cheese until melted. Serve immediately.