"Picture a loaded baked potato. Perfect, right? Wrong- enter loaded potato gnocchi, with fluffy gnocchi, crispy bacon and green onion, melty cheese sauce, and crispy baked potato skins to really send it over the edge. Thank me later.."
Loaded potato gnocchi with cauliflower and crispy potato skins
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Prep time: 20mins
Cook time: 40mins
Recipe Card
ingredients
- 4 strips cooked & chopped bacon
- 4 tablespoons unsalted butter
- 1 chopped yellow onion
- 1 teaspoon red pepper flakes
- 1 cup rough chopped cauliflower florets
- 1 chopped green onion
- 2 cloves chopped garlic
- 1/4 cup white wine
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon dijon mustard
- 1/2 pound shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 1 pound uncooked gnocchi
- 1 russet potato
- sour cream, for serving
Method
Step 1
Preheat oven to 400.
Step 2
Start by melting one tablespoon of butter in a 15" cast iron skillet on medium heat.
Step 3
Add chopped onion, and red pepper flakes. Cook until onion begins to soften.
Step 4
Add cauliflower florets. (really as many as you'd like, or skip it entirely)
Step 5
Add bottom half of chopped green onion (save leafy green top for garnish) and garlic. Cook until fragrant.
Step 6
Add white wine, bring to a boil, and then simmer until reduced.
Step 7
In a second pot, melt the remaining 3 tablespoons of butter.
Step 8
Add flour, and stir cooking for about 2 minutes.
Step 9
Stream in milk, and stir until thickened and no clumps remain.
Step 10
Add dijon mustard, and stir to combine.
Step 11
Turn off heat, and stir in cheeses.
Step 12
Fold in uncooked gnocchi, and bacon pieces. (save some bacon for topping)
Step 13
Pour gnocchi and cheese into the pan with the cauliflower/onions etc. And fold to combine.
Step 14
Bake for 10-15 minutes, until cheese is bubbling and gnocchi is softened.
Step 15
While gnocchi is baking, peel one (or more, up to you) russet potato.
Step 16
Place skin side down on a baking sheet with a wire rack.
Step 17
Spray with cooking oil (or drizzle with olive oil) and sprinkle with a generous amount of kosher salt.
Step 18
Once gnocchi is finished baking, and cooling. Place potato skins in oven for 10-15 minutes until browned and crisp.
Step 19
Top gnocchi with the green onion, remaining bacon, any shredded cheese you have left, and a dollop of sour cream. Plus, those crispy potato skins. *key*