Gnocchi Alfredo
Jan. 11th, 2023 05:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
senmut in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchen1 lb ground beef
Onion (1/4 - 1/3 cup, diced)
Carrot (1/2 cup, diced)
Mushroom (cup, diced)
1 pack gnocchi
1 regular jar of preferred alfredo sauce
salt (to taste)
Oil (1 tbsp)
This is a one skillet meal.
Start the oil heating in your largest skillet. I used olive oil. Once the oil is hot enough to smell, toss the onion in, add the salt. This was Chardonnay Smoked Salt for a little extra flavor. Let them get nicely coated, add the carrots. Keep cooking over low-medium heat until onions are translucent.
Push the veggies over, and add the ground in small bits to the skillet. Once you have it all in the skillet and broken up, mix the veggies in and just keep cooking over low-medium heat. Add the mushrooms when the meat is warmed through but still pink in most places. Let it get to where the meat is MOSTLY cooked, and shove the mix over. Encourage the oil/grease to come back to the open part of the skillet. (If there's a LOT, you might want to drain some off. I think it was barely enough to cover the open space.)
Add the gnocchi, UNCOOKED, to the grease and shove them around to get it nicely coated. Then mix into the meat. At this point, I didn't have much free oil/grease left over as the gnocchi were thirsty.
With everything mixed, add your sauce (we used a roasted garlic alfredo), cover, turn heat to low enough not to scorch but keep it bubbling. Let it talk to itself 10 minutes, then serve.
TIP: If your sauce is VERY thick and not leaving a lot of moisture for the gnocchi to cook with, add enough milk to the jar to shake and get the stuff that sticks to the sides, then add to your sauce.
Made six portions.
Onion (1/4 - 1/3 cup, diced)
Carrot (1/2 cup, diced)
Mushroom (cup, diced)
1 pack gnocchi
1 regular jar of preferred alfredo sauce
salt (to taste)
Oil (1 tbsp)
This is a one skillet meal.
Start the oil heating in your largest skillet. I used olive oil. Once the oil is hot enough to smell, toss the onion in, add the salt. This was Chardonnay Smoked Salt for a little extra flavor. Let them get nicely coated, add the carrots. Keep cooking over low-medium heat until onions are translucent.
Push the veggies over, and add the ground in small bits to the skillet. Once you have it all in the skillet and broken up, mix the veggies in and just keep cooking over low-medium heat. Add the mushrooms when the meat is warmed through but still pink in most places. Let it get to where the meat is MOSTLY cooked, and shove the mix over. Encourage the oil/grease to come back to the open part of the skillet. (If there's a LOT, you might want to drain some off. I think it was barely enough to cover the open space.)
Add the gnocchi, UNCOOKED, to the grease and shove them around to get it nicely coated. Then mix into the meat. At this point, I didn't have much free oil/grease left over as the gnocchi were thirsty.
With everything mixed, add your sauce (we used a roasted garlic alfredo), cover, turn heat to low enough not to scorch but keep it bubbling. Let it talk to itself 10 minutes, then serve.
TIP: If your sauce is VERY thick and not leaving a lot of moisture for the gnocchi to cook with, add enough milk to the jar to shake and get the stuff that sticks to the sides, then add to your sauce.
Made six portions.