Loaded Baked Potato Gnocchi

Step 1

Cook gnocchi in a sturdy pot according to package directions, drain and set aside.

Step 2

In the same pot, sauté the four strips of bacon over medium-high heat, flipping occasionally, until they're crisp and slightly browned — about 4 minutes. Remove the strips and let them drain on a paper-towel covered plate. Crumble when cool to the touch.

Step 3

Add the minced white onion to the bacon grease and sauté over medium-high heat until it's soft and a little jammy. Reduce the heat to medium, and to the same pot, add the butter. Once it's melted, quickly whisk in the flour until a thick paste forms. Continue to stir until the pasta has taken on a slightly toasted color. Season the paste with salt to taste.

Step 4

At this point, add whole milk in a steady stream while continuing to whisk. It should form a thickened white sauce, which is called a béchamel. Season with salt to taste again, and then, while continuing to whisk, slowly add the shredded sharp white cheddar cheese and grated parmesan. Finally, add the sour cream.

Step 5

Look at the sauce: Is it too thick? Add an extra tablespoon or two of milk. Too thin? Increase the heat and allow it to slowly simmer. Once you're satisfied with the consistency, season with paprika, cayenne and more salt, if needed.

Step 6

Fold the gnocchi into the cheese sauce and stir gently over medium heat until they're completely coated.

Step 7

Divide among four bowls. Top with crumbled bacon and chopped scallions or chives for garnish.