This Cheeseburger Gnocchi recipe from kevinandamanda.com is so, so good. Seasoned beef. Spicy tomatoes. Gooey cheese. Toasted potato dumplings. Does it seriously get any better than this?!
Pair this delish dish with:
Reserve Sutherland Petit Verdot 2015
The grapes for the Sutherland Reserve Range are hand-picked in Elgin and transported to the Thelema winery in Banhoek for vinification.
Relatively rare as a single cultivar wine, the Sutherland Reserve Petit Verdot 2015, is the third wine in our Sutherland Reserve Range. Rudi says the exceptional quality of the 2015 vintage and Gyles’s love for Petit Verdot opened the door for this single-varietal bottling.
“We saw some early rain during the 2015 Elgin harvest, leading to a slow ripening season and superb, quality fruit at harvest,” says Rudi. “Petit Verdot is known for its power, and we exposed the crushed grapes to natural yeast fermentation. The fermented wine got the full classic treatment of 18 months in new 225l barrels, and the result is a wine which we believe is a game changer for Petit Verdot as a single South African variety. Inky dark in colour, muscular structure with a seductive perfume, brooding fruit flavours and exceptional drinkability.”
Ingredients
- 1 tablespoon butter
- 1 (16 oz) package potato gnocchi
- 1/2 lb lean ground beef
- 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
- 1 cup beef broth (or water)
- 1/4 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/3 cup thinly sliced scallions
Instructions
- 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.
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