The other day while grocery shopping in the pasta isle with our daughter, she picked up a package of gnocchi and asked me what it was.
I explained that it was potato pasta that was dumpling-like. She immediately gagged and put it back.
She’s a potato snob and wretches at everything potatoes. Even french fries and hash browns.
I sneak them in where I can.
When she walked away, I put a package on gnocchi in the basket.
I made this tonight:
Loaded Baked Gnocchi
1 (1-pound) package of Potato Gnocchi
2 tbsp butter
1 clove garlic, finely chopped
2 tbsp all-purpose flour
1 cup milk
1/2 cup sour cream
1-1/2 cups shredded cheddar cheese (I used marble), divided
Salt and black pepper, to taste
2 green onions, chopped
4 strips bacon, chopped and cooked
Preheat oven to 350˚F. Spray a 9″ x 9″ baking dish with nonstick spray. Set aside.
Boil a pot of water and cook gnocchi according to package instructions. Drain and arrange in a single layer at the bottom of the prepared dish.
In a saucepan over medium heat, melt the butter. Stir in garlic and cook until lightly golden, about 1 minute. Whisk in flour until mixture thickens. Add the milk and whisk until the sauce thickens, about 3 minutes. Whisk in 1 cup of the cheese. Whisk until smooth. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
Pour sauce over gnocchi. Sprinkle remaining cheese, green onions, and bacon over the gnocchi.
Bake for 25 minutes, or until bubble and cheese is melted. Remove from oven and let sit for 5 minutes. Serve warm.
Note-to make this dish vegetarian, leave out the bacon! It is still good:)
Oh my goodness! This was AMAZING, and our daughter even had seconds!