What's for Dinner Tonight?: Cheeseburger Gnocchi

Dinner tonight was a new twist on an old favorite - cheeseburgers! The recipe came courtesy of kevinandamanda.com on Pinterest, Cheeseburger Gnocchi.

I've had the gnocchi for a while just sitting in my fridge. I was originally going to make Slow Cooker Parmesan and Tomato Soup with Gnocchi and Chicken, but when I started browsing the recipe really good I realized that it had too many steps for me - I'm aaallll about the easy.

This was a one pot recipe and was totally easy to make. Other than my husband freaking out that I was gong to burn the bejeezus out of the gnocchi, it went really well. Ready in under 30 minutes, served with a side of coleslaw (not as weird as my kids thought it would be with the gnocchi) and a loaf of French bread.

Cheeseburger Gnocchi, from kevinandamanda.com

Ingredients:

• 1 tablespoon butter

• 1 (16 oz) package potato gnocchi

• 1/2 lb lean ground beef

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1 teaspoon mustard powder (optional)

• 2 cups diced onion (about 1 whole onion)

• 3-4 cloves garlic, minced

• 1 (10 oz) can Ro-Tel Diced Tomatoes and Green Chilies

• 1 cup beef broth (or water)

• 1/4 cup heavy cream

• 1 cup shredded cheddar cheese

• 1/2 cup thinly sliced scallions

• Instructions:

1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.

2. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika and mustard powder if desired. Add the onion and garlic and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.

3. Add the tomatoes, broth and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low and simmer for 5 minutes, until the gnocchi is tender and liquid is mostly absorbed.

4. Off heat, add the cream and 1/2 cup of cheese and stir to combine. Top with the remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy.

Notes:

I used a whole pound of ground beef since I had it on hand and I didn't use the mustard powder, didn't miss it. For my picky son I took his portion out before I added the cheese and he didn't even complain about the potato in the gnocchi. We topped ours with chopped dill pickle and more green onion. A swirl of ketchup and mustard would have been good too, but we didn't get that creative. It's a really filling meal, but the coleslaw and bread went nicely with it.

Follow me on Pinterest, julieann2330, and you can see the complete pin there.

#maindish