Potatoes have been used in soup for centuries because the starch acts as a thickener. Colby cheese, marjoram and parsley give this soup the hearty taste of the Scottish Highlands.
Little ghosts and goblins will enjoy dipping tender gnocchi (or 'grubs' for the occasion) into a delicious warm and gooey sauce that really looks like goulish goo. It's good stick-to-the-ribs fare that will fuel a chilly Hallowe'en night.