Loaded Baked Potato Gnocchi

Ingredients

• 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

Instructions

• 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