Cheeseburger Gnocchi

Ingredients

• 1 (16 oz) package potato gnocchi (I used pantry, frozen or fresh may take longer to get crispy)

• 1 lb lean ground beef or pork

• 1 small onion, diced

• 3–4 cloves garlic, finely chopped

• 1 (14.5 oz) can diced tomatoes

• 4 baby carrots, finely diced

• 1 cup beef broth (or water)

• 1/4 cup sour cream

• 1 cup shredded cheddar cheese, plus more for garnish

• 2 Tbsp yellow mustard

• 1 Tbsp tomato paste

• 1/2 tsp smoked paprika

• 1 Tbsp Italian seasoning

• 1 tsp salt plus more to taste

• Black Pepper to taste

• Cooking oil or butter

• Sliced green onion for garnish

• Sesame seeds for garnish

• Serrano for garnish

• Parlsey for garnish

Directions

1. In a large skillet, heat a few tablespoons of butter or oil on medium heat. Add the uncooked gnocchi and let it get crispy, about 4 minutes on each side. Remove from pan and set aside.

2. Add the beef or pork to the pan and let it brown. Halfway through, add the onion, carrot, bell pepper, Italian seasoning, paprika, oregano, and 1 tsp salt. Once the meat is cooked, use tongs holding paper towels to drain extra grease.

3. Scoot the meat to one side of the pan and add the tomato paste. Let the paste cook a minute or two, then stir this with the mustard. Add the tomatoes and stock (or water).

4. Bring to a simmer. Use a ladle to remove some of the liquid to the sour cream in a separate container. Stir until smooth, then add more liquid until the mixture is warmed and add back to the pan. (Bringing up the heat slowly to the sour cream will prevent it from breaking)

5. Stir in the gnocchi. Add a lid to the pot and let cook about 5 minutes or until the sauce has thickened.

6. Turn off the heat. Stir in half the cheese. Top with the rest of the cheese and either add the lid back on for the cheese to melt, stick it in the broiler a few minutes, or torch the top. Garnish with green onions, sesame seeds, and parsley