This soup is by far Max’s favourite. It is my mum’s recipe and I have no idea what country it comes from. You can use different types of cheeses to make gnocchi but as I live in England now I usually go for mature cheddar.

Ingredients

• 150g mature cheddar (50g per serving);
• 1 egg;
• 50-70g all purpose flour and some extra for rolling gnocchi;
• 1 litre chicken and vegetable stock (if you use stock pots, mix one chicken and one vegetable);
• dill to serve (optional);

Step by step

• Grate the cheese.
• Add the egg and the flour, knead to form a nice solid ball.
• Pick a small piece of your cheese “dough” and roll between your hands to form small balls, adding flour if needed. You should make around 10-15 gnocchi per serving.
• Bring the stock to boiling.
• Add the gnocchi and cook for about 1 minute. They are ready when they float to the top.
• Chop the dill to serve with the soup (optional).

  Your shopping basket

• 300g cheddar – £2.50
•  6 eggs – £1.79
• 4 stock pots – £1.45
• Total basket £5.74 | Cost of ingredients (3 serving) £2.28 | Per serving £0.76