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Let's gather everything you need for loaded baked potato gnocchi. This dish is rich and comforting, making it a hit for family dinners or cozy nights in. - 1 pound potato gnocchi - 2 large russet potatoes (baked, cooled, and mashed) - 1/2 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded sharp cheddar cheese - 1/2 cup cooked bacon, crumbled - 1/4 cup green onions, finely chopped - 1 teaspoon garlic powder - Salt and pepper to taste - Olive oil for drizzling - Fresh parsley for garnish Each ingredient plays a key role in making this dish special. The potato gnocchi serves as a soft base. The russet potatoes give a hearty texture. Cream cheese and sour cream add creaminess that makes every bite dreamy. Sharp cheddar cheese offers a nice kick of flavor, while the bacon brings a savory crunch. Green onions add freshness, and garlic powder enhances taste. Use olive oil to help everything blend and fresh parsley for a vibrant finish. You can find the full recipe with detailed instructions to create this delicious dish. - Preheat your oven to 400°F (200°C). - Prick the russet potatoes with a fork. - Bake them directly on the oven rack for 45-60 minutes. - They should be soft when squeezed. - Once baked, let them cool. - Scoop out the flesh and mash until smooth. - In a large mixing bowl, combine the warm mashed potatoes. - Add softened cream cheese and sour cream. - Sprinkle in garlic powder, salt, and pepper. - Whisk all ingredients until creamy and well-blended. - Fill a large pot with water and add salt. - Bring the water to a gentle simmer. - Carefully add the potato gnocchi to the water. - Cook until the gnocchi rise to the surface, about 2-3 minutes. - In a large skillet, drizzle some olive oil to coat the bottom. - Add the cooked gnocchi into the skillet. - Pour in the creamy cheese mixture. - Stir gently to coat the gnocchi and heat through for 5 minutes. - Fold in crumbled bacon and half of the shredded cheddar. - Stir until everything is mixed and melted. - Preheat your broiler. - Transfer the mixture to a greased baking dish. - Sprinkle the remaining cheddar on top. - Broil for 3-5 minutes until golden brown. - Remove the baking dish from the oven carefully. - Garnish with chopped green onions and fresh parsley. - Serve hot immediately for the best flavor. For the full recipe, check out the details above. Enjoy your loaded baked potato gnocchi! Choose russet potatoes for the best results. They are starchy and fluffy when baked. This texture makes them perfect for mashing. Other types, like red or yellow potatoes, can be waxy. Waxy potatoes lead to a denser gnocchi. You want your gnocchi light and airy, so stick with russets for this dish. When boiling gnocchi, use a large pot with plenty of water. Bring the water to a soft boil, not a rolling boil. Add a good amount of salt; this helps the gnocchi taste great. Cook them for about 2-3 minutes. They are done when they float to the top. Be careful not to overcook them. Overcooked gnocchi can become mushy and lose their shape. To boost the taste of your gnocchi, consider adding fresh herbs. Chives, parsley, or thyme work well. For added warmth, sprinkle in some paprika or chili powder. If you want more creaminess, try adding more cream cheese or sour cream. Adjust these to your liking for a rich, satisfying dish. Using these tips will help you create a loaded baked potato gnocchi that is both tasty and fun. For the full recipe, check out the section above. {{image_4}} To make this dish vegetarian, you can swap out the bacon and cheese. Try using smoked paprika for that savory flavor. For the cheese, vegan cheese works well. It melts beautifully and adds creaminess. You can also add seasonal vegetables like zucchini or bell peppers. They give color and extra nutrients. Sauté them in olive oil before mixing them in with the gnocchi. If you need a gluten-free option, there are many brands of gluten-free gnocchi. Look for ones made from potato or rice flour. To adjust the recipe, use gluten-free cream cheese and sour cream. These swaps keep the creamy texture without the gluten. Just ensure all your ingredients are labeled gluten-free. Want a kick? Add jalapeños or hot sauce to your gnocchi. Start with a small amount and taste as you go. You can also adjust seasonings for heat. Try adding cayenne pepper or red pepper flakes. This gives your dish a fun twist. You can still enjoy the creamy flavors with a spicy kick. After enjoying your loaded baked potato gnocchi, let it cool at room temperature. This step helps keep it fresh. Once it cools, store it in the fridge. Use an airtight container to keep the gnocchi from drying out. It’s best to eat leftovers within three days for optimal taste. To reheat your gnocchi, I recommend using the stove. Place the leftovers in a skillet over medium heat. Add a splash of cream or water to keep it moist. Stir gently until warm. This method helps maintain the delicious texture of the gnocchi. You can also use the microwave, but be careful not to overheat. If you want to freeze the gnocchi, follow these steps: - First, let the dish cool completely. - Next, portion it into freezer-safe bags or containers. - Squeeze out excess air before sealing. This helps prevent freezer burn. To thaw, place the container in the fridge overnight. Reheat in a skillet with a bit of oil or cream. This method keeps your gnocchi tasty and creamy. If you want the full experience, check out the Full Recipe for more tips! Making Loaded Baked Potato Gnocchi takes about 30 minutes. You need 20 minutes for prep and around 10 minutes for cooking. This includes baking the potatoes and cooking the gnocchi. Yes, you can prepare some parts ahead. Bake and mash the potatoes a day before. Store them in the fridge. You can also mix the cheese and potato mixture in advance. Just reheat before cooking the gnocchi. This dish pairs well with simple salads. A fresh green salad adds a nice crunch. Garlic bread is another great side. You can also serve steamed vegetables for color and balance. You can use store-bought gnocchi. It saves time and effort. However, homemade gnocchi often has a better texture. Store-bought may also have added preservatives, which some may want to avoid. Look for gnocchi that floats. When they rise to the top, they are ready. This usually takes about 2-3 minutes. They should feel soft yet firm when you bite into them. This blog post covers making Loaded Baked Potato Gnocchi, from choosing the right ingredients to cooking techniques. You learned step-by-step instructions, tips on flavor, and variations for dietary needs. Remember, using the right potatoes and cooking gnocchi properly makes a big difference. Whether you enjoy it vegetarian or spicy, this dish is easy to tweak. Storing leftovers? Just follow the tips for best results. Enjoy your next meal with this tasty recipe!

Loaded Baked Potato Gnocchi

Satisfy your cravings with this Loaded Baked Potato Gnocchi recipe that's both flavorful and easy to make! Combining soft gnocchi with creamy mashed potatoes, cheese, and crispy bacon, it's the perfect hearty dish for any occasion. Follow our simple steps to create a meal that everyone will love. Click to explore the full recipe and tips for delicious variations that will delight your taste buds!
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Ingredients
  

1 pound potato gnocchi

2 large russet potatoes (baked, cooled, and mashed)

1/2 cup cream cheese, softened

1/2 cup sour cream

1 cup shredded sharp cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup green onions, finely chopped

1 teaspoon garlic powder

Salt and pepper to taste

Olive oil for drizzling

Fresh parsley for garnish

Instructions
 

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Prick the russet potatoes with a fork and bake directly on the oven rack for 45-60 minutes, or until they are tender when squeezed. Allow them to cool slightly, then scoop out the flesh and mash until smooth, ensuring there are no lumps.

    Make the Cheese Mixture: In a spacious mixing bowl, combine the warm mashed potatoes with the softened cream cheese and sour cream. Sprinkle in the garlic powder, salt, and pepper. Blend all the ingredients using a whisk or a spatula until the mixture is creamy and well-blended.

      Cook the Gnocchi: Fill a large pot with water, add a generous amount of salt, and bring it to a gentle simmer over medium heat. Carefully add the potato gnocchi to the simmering water. Cook for about 2-3 minutes, or until they rise to the surface. Once floating, use a slotted spoon to transfer them to a plate or bowl and set aside.

        Combine Gnocchi and Cheese Mixture: In a large skillet set over medium heat, drizzle in some olive oil to coat the bottom. Add the cooked gnocchi into the skillet, followed by the creamy cheese and potato mixture. Stir gently to ensure the gnocchi are well-coated and heated through, cooking for an additional 5 minutes.

          Add Toppings: Carefully fold in the crumbled bacon and half of the shredded cheddar cheese, stirring until everything is evenly combined and the cheese is melted and gooey. Adjust seasoning with more salt and pepper if needed.

            Final Touches: Preheat your broiler. Transfer the loaded gnocchi mixture to a greased baking dish. Sprinkle the remaining cheddar cheese evenly over the top. Place the dish under the broiler for 3-5 minutes, watching closely, until it is golden brown and bubbly.

              Garnish and Serve: Carefully remove the baking dish from the oven. Finish with a generous sprinkle of chopped green onions and fresh parsley for a pop of color and flavor. Serve immediately while hot for the best experience!

                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4