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- 2 cups potato gnocchi (store-bought or homemade) - 2 large russet potatoes - 1/2 cup sour cream - 1 cup shredded sharp cheddar cheese The main ingredients in loaded baked potato gnocchi are simple yet full of flavor. The gnocchi is the heart of the dish. You can choose to buy it or make it from scratch. Using fresh, homemade gnocchi adds a nice touch. The russet potatoes give that classic baked potato taste. Sour cream adds creaminess, and cheddar cheese brings a sharp kick. - 3 strips of bacon, cooked and crumbled - 1/4 cup green onions, sliced - 2 tablespoons olive oil Adding crumbled bacon enhances the dish with a smoky flavor. Green onions add freshness and a pop of color. Olive oil is essential for sautéing and adds richness. Together, they create a balanced flavor profile. - Salt and pepper to taste - Optional: 1/4 cup grated Parmesan cheese for topping Seasoning is key. Salt and pepper enhance all the flavors. If you love cheese, adding grated Parmesan on top is a great choice. It melts perfectly and adds a nice finish. For the full recipe, check out the Loaded Baked Potato Gnocchi recipe. - Preheat your oven to 400°F (200°C). - Wash the russet potatoes and poke holes in them with a fork. Roast them for 45-60 minutes. - Bring a large pot of salted water to a boil. - Cook the potato gnocchi until they float, usually about 2-3 minutes. Drain them well. - Once the potatoes cool, peel and mash them in a bowl. - Mix the mashed potatoes with sour cream and half of the cheddar cheese. - Gently fold in the cooked gnocchi until well combined. - Heat olive oil in a large oven-safe skillet over medium heat. - Add the gnocchi mixture to the skillet, spreading it evenly. - Top with the remaining cheese and crumbled bacon. - Cook on low heat for 5-7 minutes until the bottom is golden. - Transfer the skillet to the oven and bake for 10-15 minutes until bubbly. You can find the full recipe above to see all the details. Enjoy your cooking! - For extra flavor, season the potato mixture with garlic powder or onion powder. - Use a potato ricer for an ultra-smooth texture. This helps make your gnocchi creamy and light. - Serve directly from the skillet for a rustic presentation. It looks great and keeps your dish warm. - Garnish with extra green onions and a dollop of sour cream. This adds color and a nice tangy taste. - Use an oven-safe skillet for easy transferring to the oven. This makes cooking and cleanup easier. - A quality potato masher or ricer will make the mashing process easier. Smooth potatoes mean better gnocchi! These tips help you create the best Loaded Baked Potato Gnocchi. For the full recipe, check the earlier sections. Enjoy cooking! {{image_2}} You can switch things up in this dish easily. Try using sweet potatoes instead of russets. Sweet potatoes add a nice sweetness and a pop of color. If you want a different cheese, swap cheddar for gouda or mozzarella. These cheeses melt beautifully and give a creamier feel. Toppings can make your gnocchi even better. Consider diced tomatoes for a fresh bite. Jalapeños add a spicy kick if you like heat. Fresh herbs, like parsley or cilantro, can brighten the dish. You can also add sautéed veggies like spinach or mushrooms for extra flavor and nutrition. This recipe can fit many diets. To make it vegetarian, just leave out the bacon. You can use plant-based cheese instead of dairy cheese. If you need a gluten-free version, look for gnocchi made from gluten-free flour. This way, everyone can enjoy this tasty dish! For the full details, check out the Full Recipe for Loaded Baked Potato Gnocchi. To keep your loaded baked potato gnocchi fresh, store leftovers in an airtight container. Place it in the fridge where it will stay good for up to 3 days. When you want to enjoy it again, reheat it in the oven or on the stovetop. This helps maintain the best texture. If you want to save some gnocchi for later, you can freeze the unbaked mixture. Use a freezer-safe container to keep it safe from freezer burn. It can last up to a month. When you're ready to bake, make sure to thaw it completely before putting it in the oven. To reheat your gnocchi, preheat the oven to 350°F (175°C). Bake it until heated through. If you want to bring back some creaminess, add a splash of cream or more cheese before reheating. This little trick makes the dish even more delightful! Bake for 10-15 minutes until the cheese is bubbly and golden brown. This step melts the cheese and brings all the flavors together. Keep an eye on it to avoid burning the cheese. Yes, you can prepare the mixture and store it in the fridge or freeze it for later. If you freeze it, let it thaw completely before baking. This makes it easy to enjoy a warm meal with little effort. Pair with a side salad, garlic bread, or steamed vegetables for a complete meal. These sides add freshness and balance to the rich flavors of the gnocchi. Yes, it can be made in advance and stored easily for quick meals throughout the week. Simply reheat in the oven or on the stove for a tasty, comforting dish. Don't forget to check out the Full Recipe for more details! This blog post covered a delicious recipe for Loaded Baked Potato Gnocchi. You learned about the ingredients, cooking steps, tips, and storage advice. Each section helps you create a creamy, cheesy dish packed with flavor. This recipe is perfect for meal prep or dinner with friends. Don't hesitate to experiment with variations to make it your own! Enjoy every bite of your creation.

Loaded Baked Potato Gnocchi

Indulge in the ultimate comfort food with Loaded Baked Potato Gnocchi! This mouthwatering dish combines soft potato gnocchi with creamy sour cream, sharp cheddar, and crispy bacon for a flavor explosion. Perfect for family dinners or meal prep, it’s simple to make and packed with goodness. Ready to impress your loved ones?
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Ingredients
  

2 cups potato gnocchi (store-bought or homemade)

2 large russet potatoes

1/2 cup sour cream

1 cup shredded sharp cheddar cheese

3 strips of bacon, cooked and crumbled

1/4 cup green onions, sliced

2 tablespoons olive oil

Salt and pepper to taste

Optional: 1/4 cup grated Parmesan cheese for topping

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    Wash and poke holes in the russet potatoes with a fork. Place them on a baking sheet, and roast in the oven for about 45-60 minutes until they are tender. Remove from oven and let them cool slightly.

      While the potatoes are cooling, bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions, usually around 2-3 minutes until they float to the top. Drain and set aside.

        Once the roasted potatoes are cool enough to handle, peel the skin and mash them in a bowl until smooth.

          In a large mixing bowl, combine the mashed potatoes, sour cream, half of the cheddar cheese (1/2 cup), a pinch of salt, and a dash of pepper. Mix until creamy and well combined.

            Fold in the cooked gnocchi gently, ensuring they are coated in the potato mixture.

              In a large oven-safe skillet, heat the olive oil over medium heat. Add the gnocchi mixture to the skillet, spreading it out evenly. Top with the remaining cheddar cheese, crumbled bacon, and optional grated Parmesan.

                Reduce the heat to low and cook on the stovetop for about 5-7 minutes until the bottom is golden brown and the cheese starts to melt.

                  Transfer the skillet to the oven and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.

                    Remove from the oven and let it cool for a few minutes. Garnish with sliced green onions before serving.

                      Prep Time, Total Time, Servings: 15 mins | 1 hour 15 mins | Serves 4

                        - Presentation Tips: Serve directly from the skillet for a rustic look. Sprinkle with extra green onions for color and garnish each plate with a dollop of sour cream on the side. Enjoy!