Bacon Cheeseburger Gnocchi Bake
Bacon Cheeseburger Gnocchi Bake
Ingredients
For the Meat Mixture
- 6 slices bacon, chopped
- 1 pound lean ground beef
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon black pepper
For the Gnocchi Bake
- 18 ounces frozen potato gnocchi
- 1 can condensed cream of mushroom soup, 10 3/4 ounces
- 1/2 cup milk
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 8 min
- 3
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.
⏱️ 8 min
- 4
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.
⏱️ 10 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 28 min•🌡️ 375
- 10
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon Cheeseburger Gnocchi Bake
Ingredients
For the Meat Mixture
- 6 slices bacon, chopped
- 1 pound lean ground beef
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon black pepper
For the Gnocchi Bake
- 18 ounces frozen potato gnocchi
- 1 can condensed cream of mushroom soup, 10 3/4 ounces
- 1/2 cup milk
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 8 min - 3
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.
⏱️ 8 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 2 min - 9
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.
⏱️ 28 min•🌡️ 375 - 10
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.
⏱️ 5 min