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I’ll be honest in saying that anytime I’ve had gnocchi before, it’s usually been in an Italian soup or as part of a Mediterranean sheet pan. Which, both are amazing. It did make me wonder though - why don’t I use gnocchi more often as a part of other cuisine styles? Enter Cheeseburger Gnocchi. Gnocchi are lovely little pillows of pasta that are usually made at least partially with potato or some other vegetable. It kind of makes them a really good filler or substitute for traditional pasta.
This Cheeseburger Gnocchi starts off with the gnocchi which is sautéed quickly in a pan and then set aside. After that? It’s cooking up all the meat and veggies. I kept this light by using a whole lot of onion and a lean ground beef instead of, well, not lean. After a quick simmer, the cheese and cream is added and you end up with a perfectly cheesy burger dish!
I topped mine off with the green onion, and also some burger condiments like ketchup, mustard, and some sesame seeds too. The end result was absolutely delicious and I can’t wait to eat the leftovers! I did use mini gnocchi in mine, but truthfully any gnocchi will work here. You end up with 6 very decently sized portions of a meal in a bowl that tastes just like a cheeseburger.
If you wanted to take it a step further in making it better-for-you, you could always sub in some ground turkey in place of the beef. But, this is what I had on hand and as my plan for the week to take up my beef dinner!
Cheeseburger Gnocchi
Ingredients
- 1 Tbsp. Butter
- 16 Oz. Gnocchi (I used mini gnocchi.)
- 2 C. Diced White Onion
- 1/2 Lb. Lean Ground Beef
- 3 Garlic Cloves, Minced
- 1 Tsp. Cumin
- 1 Tsp. Mustard Powder
- 1 Tsp. Smoked Paprika
- 1 (10 Oz.) Can Diced Tomatoes with Green Chiles
- 1 C. Reduced Sodium Beef Broth
- 1 C. Reduced Fat Shredded Cheddar
- 1/4 C. Heavy Cream
- 2 Green Onions, Sliced
- Salt & Pepper to Taste
Instructions
- Lightly coat a medium skillet with non-stick spray and melt the 1 Tbsp. butter in it over a medium-high heat.
- Once the butter has melted, add the 16 Oz. Gnocchi in a single layer. Cook for 4-6 minutes, tossing every so often so that all sides are browned slightly.
- When done, remove the gnocchi to set aside on a plate.
- Add the 2 C. Diced White Onion, 1/2 Lb. Lean Ground Beef, 3 Garlic Cloves, 1 Tsp. Cumin, 1 Tsp. Mustard Powder, and 1 Tsp. Smoked Paprika to the skillet. Cook until the onions are tender and the meat is cooked through.
- Pour the 10 Oz. Can Diced Tomatoes with Green Chiles and1 C. Reduced Sodium Beef Broth into the skillet and bring it all to a simmer. Reduce the heat to medium, cover, and cook for about 5 minutes; stirring on occasion.
- Once the most of the liquid has been absorbed, remove from the heat and add in the 1 C. Reduced Fat Shredded Cheddar and 1/4 C. Heavy Cream. Stir to combine and until the cheese is all melted.
- Season with salt and pepper to taste.
- Divide evenly among bowls and top with green onions as desired to enjoy right away!
Nutrition Facts
Calories
300.41Fat (grams)
9.69 gSat. Fat (grams)
5.51 gCarbs (grams)
36.38 gFiber (grams)
3.68 gNet carbs
32.71 gSugar (grams)
4.44 gProtein (grams)
18.12 gSodium (milligrams)
530.72 mgCholesterol (grams)
43.69 mgNutritional Claims: Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free
Step-by-Step Photos:
