Loading...

Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and set aside. Drain all but 1 tablespoon of the bacon fat from the skillet.

Add the chopped yellow onion and red bell pepper to the skillet with the reserved bacon fat. Sauté for 5 to 7 minutes, or until the vegetables are softened. Add the minced garlic and cook for 1 minute more until fragrant. Remove the vegetables from the skillet and set aside.

Add the lean ground beef to the same skillet. Cook over medium-high heat, breaking it up with a spoon, until it is fully browned and no pink remains. Drain any excess fat from the skillet.

Return the cooked onion, bell pepper, and garlic to the skillet with the ground beef. Stir in the Cajun seasoning and black pepper, mixing well to combine.

In a large mixing bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Stir in 1 cup of the shredded sharp cheddar cheese and 1/2 cup of the shredded mozzarella cheese.

Add the frozen potato gnocchi and the ground beef mixture to the soup and cheese mixture. Stir gently but thoroughly to ensure all ingredients are well combined and coated.

Pour the gnocchi mixture into the prepared 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese and 1/2 cup of shredded mozzarella cheese evenly over the top.

Bake for 25 to 30 minutes, or until the gnocchi is tender, the sauce is bubbly, and the cheese on top is melted and lightly golden brown.

Remove the baking dish from the oven and let it stand for 5 minutes before serving. Garnish with the crumbled bacon and fresh parsley, if desired.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and set aside. Drain all but 1 tablespoon of the bacon fat from the skillet.

Add the chopped yellow onion and red bell pepper to the skillet with the reserved bacon fat. Sauté for 5 to 7 minutes, or until the vegetables are softened. Add the minced garlic and cook for 1 minute more until fragrant. Remove the vegetables from the skillet and set aside.

Add the lean ground beef to the same skillet. Cook over medium-high heat, breaking it up with a spoon, until it is fully browned and no pink remains. Drain any excess fat from the skillet.

Return the cooked onion, bell pepper, and garlic to the skillet with the ground beef. Stir in the Cajun seasoning and black pepper, mixing well to combine.

In a large mixing bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Stir in 1 cup of the shredded sharp cheddar cheese and 1/2 cup of the shredded mozzarella cheese.

Add the frozen potato gnocchi and the ground beef mixture to the soup and cheese mixture. Stir gently but thoroughly to ensure all ingredients are well combined and coated.

Pour the gnocchi mixture into the prepared 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese and 1/2 cup of shredded mozzarella cheese evenly over the top.

Bake for 25 to 30 minutes, or until the gnocchi is tender, the sauce is bubbly, and the cheese on top is melted and lightly golden brown.

Remove the baking dish from the oven and let it stand for 5 minutes before serving. Garnish with the crumbled bacon and fresh parsley, if desired.
