Baked Potato Gnocchi
A quick Summer BBQ potato side dish when you're feeling fancier than just a baked potato.
Ingredients
White Cream Sauce
- 2 T butter
- 2 T olive oil
- 3 cloves garlic minced
- 1 ½ cup heavy cream
- ⅓ cup parmesan cheese
- ½ t sage
- ½ t thyme
- ¼ t nutmeg
- ¼ t white pepper
- ¼ t salt
- 1 cup pasta water
Other
- 1 lb. potato gnocchi
- bacon cooked and diced up into small bits
- ¼ cup white cheddar shredded
- chives diced small
- sour cream a dollop a plate!
Instructions
- Cook the potato gnocchi according to the directions on the package. Reserve one cup of pasta water before draining.
White Cream Sauce
- Add the butter and olive oil to a large pan over low/medium. Melt the butter.
- Add the garlic and cook for 1 minute or until lightly golden.
- Add the heavy cream a little bit at a time, fully incorporating it into the butter/olive oil/garlic each time.
- Bring the sauce to a boil. Add the parmesan cheese and whisk until it's fully dissolved into the sauce.
- Add the sage, thyme, nutmeg, white pepper, salt, and cinnamon. Combine.
- Add the cup of pasta water that you have set aside to the sauce. Whisk it in.
- Add the cooked gnocchi and let it cook for 1-2 minutes.
Assembly
- Add cooked, sauced gnocchi to a plate.
- Top with bacon, white cheddar, and chives.
- Add a dollop of sour cream.