1 tablespoon butter
1 (16 oz) package potato
gnocchi
1/2 lb lean ground beef
(I'll use more sometimes)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon mustard powder
(optional)
2 cups diced onion (about 1
whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced
Tomatoes and Green Chiles (or just regular diced tomatoes)
1 cup beef broth (or water)
1/4 cup heavy cream (I've
used whole milk)
1 cup shredded sharp
cheddar cheese
1/3 cup thinly sliced
scallions
Melt butter in a 12-inch
skillet over medium-high heat. Add gnocchi in a single layer and cook on one
side for 2-3 minutes until browned and toasted. Shake the pan to toss the
gnocchi and continue cooking for another 2-3 minutes, tossing occasionally,
until both sides are toasted. Remove gnocchi to a plate and set aside.
Turn the heat to high and
return skillet to stove. When the pan is very hot and smoking, add the beef and
season with salt, pepper, cumin, paprika, and mustard powder if desired. Add
the onion and garlic, and cook, stirring occasionally, until beef is browned
and onions are golden. Drain if necessary.
Add the tomatoes, broth, and
gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover,
reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender
and liquid is mostly absorbed.
Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top
with remaining cheese and scallions. Place the skillet under the broiler in the
oven until cheese is browned and bubbly, about 3 minutes.