Cheesy Twice Baked Gnocchi Skillet
Pillowy clouds of gnocchi goodness in a rich sour cream, cheese sauce topped with melted cheese, smoky bacon bits, and fresh green onions. Swoon...
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.