Bacon, beef, cheese and gnocchi? Yep, Bacon Cheeseburger Gnocchi to be exact!
That’s right, we’re taking the elements of a delicious bacon cheeseburger and tossing them with mini gnocchi dumplings to make a quick and hearty dinner that everyone will love.
Think something along the lines of hamburger helper, but with ingredients that are elevated and a lot less shrouded in mystery. (Peace-out mystery powder sauce.)
This dish could not be more approachable, it has all the makings of classic casserole comfort food, the thick cheesy sauce, juicy hamburger meat, and filling starchy carbs. What more could a person want really, right?
After all, these three ingredients are the true power players of homey fare, the triumvirate, the top of the batting order, the nearly holy trinity of comfort food.
Indeed, much like how a good cheeseburger doesn’t need all the bells and whistles to taste delicious, this pasta dish is also uncomplicated and to the point; the quality ingredients are there, we just need to stay out of their way.
I hope this pasta dish becomes your new weeknight dinner BFF, one of those true friends that’s always there for you in pinch!
Speaking of being there for you with cooking help, did you all notice that this blog just underwent a huge re-design? Along with a new logo and an all around better look, The Budding Table is also much more user friendly and now has a comprehensive pictorial recipe index. Yaaaay!
Take some time to explore the new site, let me know what you think, and then celebrate with me by making some yummy Bacon Cheeseburger Gnocchi! I’d do it for you myself, but the internet hasn’t figured out a site design where I can teleport you food just yet, maybe someday my friends… *fingers crossed*
- 3-4 Pieces Smoked Bacon
- ½ Lb Hamburger
- ¾ C Pasta Water
- 16 Oz Package Mini Gnocchi Dumplings
- 3 Oz Cream Cheese
- 2 C Shredded Sharp Cheddar Cheese
- ¼ Tsp Onion Powder
- ¼ Tsp Garlic Powder
- ⅛ Tsp Cayenne
- 4-6 Pepperoncini Peppers (or Banana Peppers)
- Salt and Pepper to taste
- Begin by bringing a pot of water to boil over medium-high heat. Set the cream cheese out on the counter to soften slightly, and shred the cheddar cheese so its ready to go for the sauce later.
- Cook the bacon and then chop it and set aside (I used the microwave to make less mess - totally up to you).
- Brown the hamburger in a skillet over medium heat; leave it warming over low heat.
- Boil the gnocchi until tender (1-2 minutes); they'll start to float when they're done.
- Drain the cooked gnocchi dumplings over a glass measuring cup. You want to catch and save the starchy pasta water, its the base for the sauce.
- Leave the gnocchi in the colander. Return ¾ C of the pasta water to the pot and whisk it over medium heat with the cream cheese until they combine and thicken slightly.
- Turn the burner all the way down to low and whisk the cheddar cheese and spices into the sauce. Next add the gnocchi, hamburger, and half of the chopped bacon to the pot; turn off the heat and allow the mix to sit together and thicken for a few minutes.
- Finely chop the pepperoncinis, then finish the gnocchi with sprinkling of peppers and the remaining bacon.