When Rienzi reached out to me to see if I’d be interested in cooking up some boozy recipes, I jumped at the challenge! I surprised myself with this easy and creamy beer cheese soup with authentic gnocchi. It serves a crowd or keep it for leftovers.
Either way, you won’t be able to resist this cheesy, carb-loaded and bacon-garnished soup!
Italian brand, Rienzi, delivering fresh, authentic Italian ingredients straight from the agricultural heartland of Southern Italy to family tables across America. The brand’s line of authentic Italian products are the ultimate staples for a fast, easy, nutritional and delicious meal.
Never using chemicals or hormones, Rienzi harvests fresh tomatoes, artichokes, semolina wheat, grapes, olives and more at their peak flavor in Italy. Rich in vitamins and proteins with options for all diet types including gluten-free. Rienzi’s pasta is made from 100% high quality Italian durum wheat.
A few top products include Rienzi’s:
- Penne Di Ziti made with premium quality semolina grown in Montemilone, Italy
- Italian Plum Tomatoes (canned) imported from Italy, no salt added
- Fruttati-Pear Balsamic Vinegar uniting prestigious Balsamic Vinegar of Modena and fresh fruits.
- Gnocchi made with high-quality potatoes
And now they’re available in a variety of Austin supermarkets including HEB and Randall’s!
Cooking with Gnocchi and Craft Beer
I’ve made creamy beer cheese soup in the past, but never with much success. This recipe was different though: The added texture from fresh Rienzi gnocchi and the recipe’s recommendation for a pilsner was spot on. Naturally, I went with Austin’s Live Oak Pils!
Inspired by a recipe from Cooking and Beer blog
Gnocchi and Creamy Beer Cheese Soup
Yields: 12 servings | 15 min Prep Time | 40 min Cook Time
- 1/4 cup unsalted butter
- 1 large yellow onion, chopped
- 3 stalks of celery, chopped
- 3 large carrots, peeled and chopped
- salt and black pepper
- 2 russet potatoes, peeled and cut int0 1-inch pieces
- 6 ounces Pilsner beer ( I used Live Oak’s Pils)
- 4 cups vegetable broth
- 1 cup half and half
- 1 cup heavy cream
- 1 1/2 cup shredded sharp cheddar cheese
- 1 1/2 cup shredded Asiago cheese
- 1 package of Rienzi Pasta gnocchi (make boil first for 2 min in salt water)
- Parsley for garnish
- Bacon strips for garnish
- Melt the butter in a large dutch oven over medium heat. Add the onion, celery and carrots. Cook until the vegetables are tender, about 12 minutes.
- Season with salt and black pepper. Add the beer and stir. Cook for 3 minutes.
- Add the veggie broth and bring to a boil. Then reduce the heat to a simmer. Cook for 20 minutes (or until the potatoes are tender). After, turn off the heat.
- Using a handheld blender or a good old-fashioned one, blend the soup until smooth and creamy.
- Turn the heat back on to medium and stir in the half and half, heavy cream, cheddar and asiago cheeses. Stir until the cheese has fully melted, and then remove from heat.
- Stir in the gnocchi (don’t forget to cook it first!) and adjust seasoning to taste.
- Serve the soup garnished with fresh parsley, cheddar cheese, and bacon. Then eat and be happy!
Are you a fan of gnocchi dishes? What’s your favorite recipe? Let me know in the comments!
By the way, if you haven’t liked my Facebook page, make sure you do! I’m always sharing my newest interviews and adventures, fun events, and exclusive beer giveaways, so don’t miss out!
Thank you Rienzi Foods for sponsoring this post and this blog, Big World, Small Girl!