Loaded Baked Potato Gnocchi Skillet

• 1 lb potato gnocchi
• 2 tbsp butter
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 slices cooked bacon, crumbled
• 1/4 cup chopped green onions
• 2 tbsp chives, chopped
• 1/2 cup milk
• Salt and pepper to taste
• 1/4 tsp garlic powder
• 1/4 tsp paprika

Steps

1. 1 Cook gnocchi according to package instructions; drain and set aside.
2. 2 In a large skillet, melt butter over medium heat.
3. 3 Add milk, cheddar cheese, and sour cream to the skillet; stir until cheese melts and mixture is smooth.
4. 4 Stir in cooked gnocchi, ensuring each piece is coated in the creamy sauce.
5. 5 Season with salt, pepper, garlic powder, and paprika; cook for another 2-3 minutes until heated through.
6. 6 Top with crumbled bacon, green onions, and chives.
7. 7 Serve immediately.

Equipment

• Large skillet
• Spatula
• Pot for boiling gnocchi

Variations

• Add sautéed mushrooms for an earthy flavor.
• Sprinkle with crispy fried shallots for crunch.

Substitutions

• Use heavy cream instead of milk for a richer sauce.
• Substitute bacon with diced ham for a different smoky flavor.

Pairings

• A crisp lager or a glass of Chardonnay.
• Cornbread on the side.

Nutrition

Tips

• For extra crispy bacon, bake it in the oven.
• Add a dash of cayenne for a spicy kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of milk to loosen.

Freezing: Does not freeze well due to the texture of the gnocchi and dairy components.

Serving Suggestions

• Serve with a side of roasted vegetables.
• Pair with a simple green salad.

FAQ