I like winter. I really do. But I'm SO READY for summer!
I just can't deal with these continuous Nor'Easters, or even just the cold weather in general. After a few days of being in New Orleans and wishing it was warmer there, I returned to the NY area and was immediately smacked with cold wind to the face. Note to self - Appreciate the warmth when you have it!
This cold is driving me to continue to cook warm and hearty food. I know I should be living for salads at some point but I just can't bring myself to eat only greens just yet. I'm still here for my slow cooker, saucy, carb-loaded meals. It still feels like winter outside, right? So why not?
I've had this cheeseburger gnocchi recipe on my radar since last winter. It's honestly been that long but I'm nothing if not committed to food. I finally got a chance to make this recently and it was basically one of the best decisions I've made in 2018. Pats self on the back. If you want to live your best life, I suggest you also get into this. You can eat a salad tomorrow.
makes 4-6 servings
- 1 tablespoon butter
- 1 16 oz package potato gnocchi
- 1 tablespoon extra-virgin olive oil
- 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
- 1/4 teaspoon red pepper flakes, optional
- 2 cups diced onion (about 3/4 - 1 whole onion)
- 3-4 cloves garlic, minced
- 1 (10-oz) can diced tomatoes
- 1 cup chicken broth (or water)
- 1/4 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/3 cup thinly sliced scallions
1) Melt the butter in a large skillet over medium-high heat. Add the gnocchi in a single layer and cook until browned and toasted on one side. Shake the pan to move the gnocchi around and brown the other side of the gnocchi for 2-3 minutes. Note that you may need to do this in batches and you may need to use tongs to help you turn the gnocchi. Move the pasta to a plate and set aside.
2) Turn the heat to high and drizzle the extra virgin olive oil to the pan. Add the beef to the pan and then pour in the salt, pepper, cumin, paprika, mustard powder, and red pepper flakes.
3) Toss in the onion and garlic. Stir until the beef is browned, the seasonings are incorporated and the onions are golden. Drain any excess fat in the pan.
4) Pour tomatoes and broth or water back into the pan. Add in the toasted gnocchi and stir everything together.
5) Bring the mixture to a boil, cover, and reduce the heat to medium low. Allow the gnocchi to simmer for 5 minutes, or until the gnocchi is softened and the liquid in the pan is mostly absorbed.
6) Remove the pan from the heat and stir in the cream and 1/2 cup of cheese. Sprinkle the remaining cheese and the scallions on top of the gnocchi dish. Cover the pan for 5 minutes to allow the cheese to melt. Serve warm!
--very slightly adapted from Kevin & Amanda