Are you as crazy for gnocchi as I am? I love them every way from Sunday! I love them baked in a tomato sauce topped with a blanket of Mozzarella cheese, paired with sautéed mushrooms in a rich creamy Marsala wine sauce, coated in a rich Mornay sauce, in a hot bowl of creamy chicken soup, or even in a hot bowl of rich stew. I have yet to find any recipe with gnocchi that I don’t absolutely adore and this recipe is no exception. It may actually be my all time favorite. It has all the ingredients you would find in a twice baked potato and an oven baked mac & cheese but in a cheesy skillet form. Wait, what?!?!? Mac & Cheese AND twice baked potatoes? Doesn’t that sound absolutely fabulous?!?!
I would eat these in a boat, with a goat, in the rain, on a train, in a tree. They are so very, very good you see!!! I would eat them in a box, with a fox, in a house, with a mouse. I would eat them here or there, heck I will eat them anywhere!!!
Let’s make this already!!! Start by preheating oven to 350℉.
Cook gnocchi in a large pot of salted water for 2 minutes less than what’s called for on the package directions. Drain. Set aside while you prepare sauce.
Heat a large skillet over medium heat. Cook bacon until crisp. Remove from the pan with a slotted spoon and drain on paper towels.
Drain off bacon grease and add butter to the pan. Melt butter.
Sprinkle in flour.
Stir with the butter to make a roux. Cook for about 2 minutes to cook off the raw flour taste.
Add milk to the pan.
Whisk milk with the roux until you have a smooth lump free sauce. Continue whisking the sauce for several minutes until it thickens.
Add the salt, pepper, and garlic powder to the sauce.
Add sour cream and whisk into a smooth sauce and heated through. Do not boil the sauce or it may separate.
Once the sauce is good and hot, turn off the heat and stir in half the shredded cheddar cheese. Stir until the cheese is completely melted.
Add the reserved gnocchi to the skillet and stir to coat them completely with the cheese sauce.
Sprinkle with half the bacon bits and top with the remaining shredded cheddar cheese.
Bake in the oven for 30 minutes until hot and bubbly.
To serve: Garnish with remaining bacon bits and sliced green onions.
I have to confess, gnocchi is my kryptonite! I just can’t resist those little doughy pillows of goodness, coated in a rich sour cream cheese sauce and topped with a blanket of melted cheese, bacon, and green onions. I swear I died and went to gnocchi heaven! Serve this with bread sticks or garlic bread and a crisp green salad to round out the meal. You must give this dish a try, it will be one of the tastiest meals you’ve pulled out of the oven in a good long time. It’s easy to make, uses all wholesome ingredients, no canned soups in this one. Just a thick, rich cheese sauce that’s absolutely to die for!
This rich and creamy pasta dish pairs beautifully with this Rockin’ Good Rocket Salad. It’s one of my very favorite salads! The tart and tangy dressing is a refreshing contrast to the decadent, rich, cheese sauce in this gnocchi bake.
Or maybe you’re in the mood for a Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons like this one. It’s the best Caesar salad you will ever eat…Guaranteed!
A HUGE shout out to Jennifer at seasonsandsuppers.ca for providing the inspiration for this absolutely delectable dish. Be sure to take some time and check out her lovely website. She has created an absolutely beautiful blog with loads and loads of delicious looking recipes all with gorgeous photos. A real feast for the eyes. And if you decide to cook up one of her recipes, a real treat for your tastebuds too! You won’t regret taking a look, I promise! Thank you, thank you, thank you, Jennifer! I’m so glad I stumbled upon your website.
Cheesy Twice Baked Gnocchi Skillet
Equipment
- large cast iron skillet or oven safe skillet
Ingredients
- 2 lbs gnocchi
- ¼ lb bacon, crumbled
- 4 tbsp butter
- ⅓ cup flour
- 3 cups whole milk
- ¼ cup sour cream
- 3 cups sharp cheddar cheese, shredded
- 1 tsp garlic powder
- ½ tsp Kosher salt
- ½ tsp black pepper
- 3 stalk green onion, sliced
Instructions
- Cook gnocchi in a large pot of salted water for 2 minutes less than what's called for on the package directions. Drain.
- Preheat oven to 350℉.
- Heat a large skillet over medium heat. Cook bacon until crisp. Remove from the pan with a slotted spoon and drain on paper towels.
- Drain off bacon grease and add butter to the pan. Melt butter.
- Sprinkle in flour and stir with the butter to make a roux. Cook for about 2 minutes to cook off the raw flour taste.
- Add milk to the pan and whisk with the roux until you have a smooth lump free sauce. Continue whisking the sauce for several minutes until it thickens.
- Add the salt, pepper, and garlic powder to the sauce.
- Add sour cream and whisk into a smooth sauce.
- Turn off heat and stir in half the shredded cheddar cheese. Stir until the cheese is completely melted.
- Add reserved gnocchi to the skillet and stir to coat them completely with the cheese sauce.
- Sprinkle with half the bacon bits and top with the remaining shredded cheddar cheese.
- Bake in the oven for 30 minutes until hot and bubbly.
- To serve: Garnish with remaining bacon bits and sliced green onions.
Did You Make This?
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1 Corinthians 10:31
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