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Loaded Baked Potato Gnocchi

Loaded Baked Potato Gnocchi

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This recipe treats potato gnocchi like a baked potato and loads it up with all my favorite toppings.MORE+LESS-


can Progresso™ Smokehouse pork & beef chili with beans or your favorite


pound frozen or refrigerated gnocchi

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  • 1

    Bring the water to a boil to cook the gnocchi. Meanwhile, in a hot pan, melt the butter and stir in the garlic. Before the garlic burns, stir in the sour cream. Remove from heat.

  • 2

    Boil the gnocchi until they float. Move directly from the boiling water into the sour cream sauce and stir to coat. Add some of the extra pasta cooking water, if it's too thick.

  • 3

    Stir in the chives, reserving some for garnish.

  • 4

    Serve the gnocchi in a bowl and top with the chili, cheese and more chives.

No nutrition information available for this recipe

More About This Recipe

  • The first time that I made it, it was a real revelation to use the fluffy potato gnocchi in place of a baked potato.

    I smothered it with everything I love to put on baked potatoes, cheese, chives, butter, sour cream, and chili.

    I was really craving this recipe last week. But my arm is in a sling for a month, so there was no chance I could do all the chopping needed to make a chili, let alone roll out dozens of little potato gnocchi!

    I decided to go the easy route with a can of chili and store-bought gnocchi and the recipe came out almost as good as the original! Try this easy Loaded Potato Gnocchi with Chili and you will be instantly hooked like I was a few years back!

    Get those gnocchi into the boiling water.

    The sauce is super simple -- just butter, garlic and sour cream! I never said this was the healthiest thing I have ever made.

    Mix the gnocchi right into the sauce.

    Creamy and delicious.

    Top with cheese, chili, and chives! Feel free to play with this recipe and use whatever toppings you love on potatoes. Bacon and steamed broccoli are another great combo.

    Dan Whalen can't wait to get this stupid sling off. He has been blogging for over 5 years at The Food in my Beard; Check Dan's Tablespoon profile often to try his recipes with creative international spins!

Loaded Potato Gnocchi Soup

Published: Mar 24, 2021 · Modified: Mar 24, 2021 by Abbey · Leave a Comment · This post may contain affiliate links.

This Loaded Potato Gnocchi Soup is filled with everything you love about a loaded baked potato. This bowl of comfort is perfect for lunch and satisfying enough for dinner.

Savory Sweet and Satisfying

My family said that this dish reminded them of macaroni and cheese. I feel it is more like a super cheesy mashed potato dish. You have gnocchi in a creamy cheesy sauce top with more cheese, bacon and green onions.

  • 1 pound potato gnocchi
  • 2 tablespoons unsalted butter
  • 1 clove garlic, finely chopped
  • 2 tablespoons all purpose flour
  • 1 cup milk
  • 1/2 cup light sour cream
  • 1 1/2 cups shredded cheddar cheese, divided
  • black pepper, to taste
  • 2 green onions, chopped
  • 3 slices turkey bacon, cooked and crumbled
  1. Preheat oven to 350º F. Spray a 9x9 inch baking dish with cooking spray. Set aside.
  2. Cook gnocchi according to package directions. Drain and arrange in a single layer on the bottom of prepared baking dish.
  3. In a medium saucepan, over medium heat, melt the butter. Stir in the garlic and cook until lightly golden, about 1 minute.
  4. Whisk in the flour until it is completely incorporated into the butter.
  5. Slowly add in the milk, whisking constantly. Continue to whisk constantly until mixture thickens about 3-5 minutes.
  6. Add in 1 cup of cheese and stir until completely melted and incorporated.
  7. Remove from heat and stir in sour cream. Season with black pepper.
  8. Pour cheese sauce over the gnocchi.
  9. Sprinkle with remaining cheese, green onions and bacon.
  10. Bake for 25 minutes or until cheese is melted and dish is bubbly.
  11. Remove from oven and let sit for 5 minutes.

You can easily double this recipe, just use a 9x13 inch baking dish.

Serves: 6
Calories: 337
Total Fat: 18.1g
Saturated: 11.2g
Polyunsaturated: 0.5g
Monounsaturated: 4.1g
Trans: 0g
Cholesterol: 59.8mg
Sodium: 612.4mg
Potassium: 112.8mg
Total Carbs: 28.8g
Dietary Fiber: 0.9g
Sugars: 4.3g
Protein: 15.1g
Vitamin A: 17.3%
Vitamin C: 12.6%
Calcium: 33.5%
Iron: 7.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Two Peas and Their Pod.


  • 1 Package Perfect Pasta Potato Gnocchi
  • 2 Tbsp. Unsalted Butter
  • 1 clove Garlic – Finely Chopped
  • 2 Tbsp. All Purpose Flour
  • 1 cup Whole Milk
  • 1/2 cup Sour Cream
  • 1 1/2 cups Cheddar Cheese – Shredded & Divided
  • 4 each Green Onions – Chopped
  • 5 pieces Bacon – Cooked and Chopped
  • Salt and Pepper to Taste
  • Extra Sour Cream, Bacon, Green Onion for garnish if desired

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A Reuben sandwich ranks high on my list of guilty pleasures. But a sandwich is often too much. Reuben potato skins—happily loaded with corned beef, Thousand Island dressing, and sauerkaut—are a snack-sized solution.

What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine.

Game plan: You’ll need to make the corned beef, Thousand Island dressing, and sauerkraut before you begin.

Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup.

This recipe was featured as part of our Make Your Own Loaded Potato Skins project.

Monday, April 6, 2015

How to Make Potato Gnocchi

A simple tutorial and recipe for how to make potato gnocchi (potato dumplings).

Update: 3/20/16 pin-able image and minor editing

Gnocchi are delicious soft dumplings made of flour, eggs, and potatoes. I'm focusing on potato gnocchi in this post but apparently they can also be made with ricotta, butternut squash, or other similar ingredients.

Everything I know about potato gnocchi I learned from Italian Food Forever's How to make Potato Gnocchi. It's a great step by step tutorial all about how to make gnocchi. The main points I took away from this post were: it's easier than most people think, bake instead of boil your potatoes, and don't use too much flour. With these tips, I made potato gnocchi. I loved it and so did my husband it was simple, inexpensive, and delicious. There are many variations of gnocchi but for my first time, I kept it simple. It turned out great so I'll definitely experiment with adding herbs and spices in the future and maybe even other main ingredients. I want to try ricotta gnocchi some time too, but I think it's a good idea to start basic and get this recipe down before I start to experiment.

Potato Gnocchi

4 russet potatoes (about 2 cups of potato insides)
1 egg
1-1 1/2 cup(s) all-purpose flour
1/2 tsp salt

Start with baked potatoes and scrape out the insides. Keep the potato skins for Loaded Baked Potato Skins. You want about 2 cups of potato insides.

Squeeze the potato through your fingers, use a potato ricer, a fork, or a masher to break up the potato as finely as you can get it.

Place the potato mash in a medium bowl, add the salt, egg, and 1 cup of flour. Stir briefly to combine then turn out onto a lightly floured surface.

Knead gently by hand adding the rest of the flour as needed until ingredients just come together and you have a smooth dough. Don't overwork the dough and don't add too much flour.

Cut the dough in half (or more) and roll each half into a thick rope about the thickness of a thumb. Thicker is fine you'll just have bigger gnocchi and if you get too thin the rope will break (so you will easily know if you are getting too thin). Short ropes are easier to roll than long ropes but roll however you're comfortable.

Cut the rope into segments about the same size as the thickness of the rope. The gnocchi are fine like this, but you can also indent them with your thumb against the tines of a fork to dimple and give them texture (great for holding sauce).

At this point, you can refrigerate the gnocchi until ready to cook, or I find it easier to freeze them (so they are more solid). I use the gnocchi the same day I make them so I don't know how well they keep.

Drop the prepared gnocchi into boiling, lightly salted water and boil until they float. Remove from the water and sauce as desired. A simple garlic butter sauce is what I made (I'll post this next time) but a simple (tomato based) pasta sauce would be great, or a pesto, or a white wine sauce.

Makes about 2 servings (maybe more if you scrape out more potato insides or have really big potatoes)

Hands down, the best gluten-free pizza alternative out there. Never feel like you’re missing out again!


These recipes make finding a new potato dish to try easy and quick. I hope you enjoyed them. If you’ve tried one of these recipes, share your thoughts in the comments.

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Angela lives in the Pacific Northwest with her two kids. She loves to read, cook, bake, try new recipes, and mix cocktails.

26 Best Leftover Mashed Potato Recipes

These leftover mashed potato recipes are a great way to use up any straggler servings of America&rsquos favorite side dish.

If you find yourself in a pickle with more mashed potatoes than you know what to do with, this list of recipes can help.

Each one is a tasty way to make sure those delicious mashed potatoes do not go to waste.

With breakfast, lunch, and even dessert ideas, everyone is sure to find an appetizing way to repurpose their leftover mashed potatoes.

Save yourself some time and turn last night&rsquos side dish into tonight&rsquos appetizer. These recipes are so good, you won&rsquot even think of them as leftovers!

Loaded Baked Potato Ravioli

When I was just 7 years old, I was introduced to my first baked potato. It was, in a word, incredi- no, I’m just kidding, guys. I know nobody reads these long intros, especially when there’s a “jump to recipe” button right at the top of the page. They’re as frustrating to write as they are frustrating for you to skip past, believe me. It’s for the SEO, I promise - but today we’re jumping right into this recipe because it’s just that good.

When you think of ravioli, you probably think of lots of cheese fillings, red sauces, maybe some prosciutto or spinach - pretty tame, right? But have you ever thought to put a loaded baked potato INSIDE ravioli? My friends, I’m here to tell you that yes, I have done it, and it is 1000% worth it.

This recipe is exactly what it sounds like - all the best parts of a loaded baked potato stuffed inside homemade ravioli. It’s a super yummy mashed potato filling mixed with shredded cheese, lots of seasonings and, of course, chopped bacon. If you’re feeling froggy, you could even mix in some chives and sour cream, too.

You can make the dish a little lighter with a simple garlic + butter sauce, or go all in and top off your ravioli with a heavier cream sauce of your choice - why indulge halfway, right?

You all know I basically can’t go a day without talking about and/or eating ravioli, so you also know I can’t say enough good things about the pasta. This dish is the epitome of warm and cozy comfort food (come on, it’s pasta and potatoes mixed together!), and it’s perfect for date night, family dinner, or even a meal for one.

Tips and Tricks for Making the Yummiest Loaded Pepperoni Pizza Baked Gnocchi

This gnocchi bake is very easy to make but you can follow a couple of tips and tricks to set you up for dinner success:

  • You could substitute homemade marinara sauce instead of jarred sauce. However, jarred sauce works well- just make sure to use your favorite brand.
  • Don’t like olives? No big deal. You can omit them if you prefer. The same is true for the mushrooms.
  • Feel free to get creative with your veggies. If you don’t like olives or mushrooms, you could substitute in peppers and onions instead or really whatever you like. Feel free to give it the ‘supreme pizza’ makeover.
  • Don’t forget to let the gnocchi bake rest before you serve it.

Another reason I love casseroles and bakes? They’re often almost stand alone meals all to themselves. While 20 year old me wouldn’t have given a second thought to enjoying a bowl full of this for supper and calling it a day, the mom in me a decade + later advises against that.

The family needs all this calorie rich, cozy comfort food balanced out with something I can justify as moderately healthy.

If this pepperoni baked pizza gnocchi is on the menu, I guarantee you there’s fresh crusty bread to go with it. Whether it’s our crusty Dutch oven bread, or our fool proof 30 minute baguettes. Both are easy for any level of baker to whip up with success. Both are perfect for sopping up any stray sauce left on plates.

That’s still carbs on carbs, we still need something healthy right? And I’ve still got to keep it simple. That’s every busy weeknight’s theme for me. My obvious go to would be a simple side salad with leafy greens that’s lighter or toppings drizzled with a zesty vinagrette. Luckily, the sons’ all love salad.

If veggies are more your thing, then I’d suggest pairing this with some simple green beans- fresh or from a can will both work. Steamed broccoli is also another great choice that pairs perfectly.

This loaded pepperoni pizza baked gnocchi will blow everyone away at the dinner table and leave everyone begging for seconds of this flavorful dish.

Watch the video: Πάρα πολύ εύκολα νιόκι γλυκοπατάτας - Χωρίς γλουτένη - Easy Sweet Potato Gnocchi. Beets me S01 E28 (June 2022).


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