Loaded Baked Potato Gnocchi

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Loaded Baked Potato Gnocchi


  • 12 ounces Cappello’s Gnocchi
  • 4 slices bacon, chopped
  • 1 tablespoon tapioca flour
  • 1/3 cup chicken broth
  • 1/2 cup milk
  • ¼ cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Toppings: chopped chives, shredded sharp cheddar


  • Cook the gnocchi according to package instructions. Drain and set aside.
  • In a large skillet over medium-high heat, cook bacon for 4-6 minutes, or until crisp.
  • Remove from the pan and place on a paper towel to drain. Wipe skillet clean.
  • In a small bowl, whisk the tapioca flour and chicken broth together until the flour is completely dissolved.
  • Place the large skillet back on medium heat and add the broth and milk. Whisk constantly, until the mixture reaches a low boil. Remove from heat, and stir in the sour cream and cheese until they are melted and smooth. Season the sauce with salt and pepper.
  • Stir in the cooked gnocchi and bacon, folding gently to coat with the cheese sauce.
  • Serve immediately topped with chopped chives, a sprinkle of shredded cheddar, and extra bacon, as desired.

Additional Info

  • Yield: 3 servings
  • Prep time: 5 minutes
  • Total time: 25 minutes