Gnocchi Nachos (Gnocchos)
Forget everything you thought you new about nachos and welcome these insanely delicious Gnocchi Nachos into your life - The crazy nachos recipe you never knew you needed in your life!!
Cost: £3 / $4
7" x 11" Deep Baking Tray (or similar size)
12" Skillet & Wooden Spoon
Sharp Knife & Chopping Board
- 2lb / 1kg Gnocchi
- 1lb / 500g Ground Beef
- 3 cups / 300g Cheese (of choice)
- 1/2 cup / 125ml Water or Beef Stock (see notes)
- 3 tbsp Salted Butter
- 3 tbsp Taco Seasoning
- 1 tbsp Tomato Puree (Tomato Paste in US)
- Olive Oil, as needed
- 2 heaped tbsp Guac
- 2 heaped tbsp Salsa
- 2 heaped tbsp Sour Cream
- 2 tbsp Jalapeno, finely diced (or to preference)
- 1/2 small Red Onion, finely diced
Soak 2lb/1kg gnocchi in hot (not boiling) water for 15mins, swishing around with your hand every now and then OR boil in water for 1 min. This is just to remove the starch and cook the gnocchi a tiny bit. Drain when ready.
Melt 3 tbsp butter in a pan over medium-high heat then add your gnocchi. Toss frequently and continue frying until golden and crispy all over. This could take up to 15mins. Work in two batches if your pan is not big enough.
Remove from pan, reduce to medium heat then drizzle a splash of oil. Add 1lb/500g beef and break up with your wooden spoon. Fry until brown, then add in 3 tbsp taco seasoning. Stir in 1 tbsp tomato puree, then pour in a few splashes of water/beef stock. This is just to make the beef juicy (not saucy or dry). If you go overboard with the liquid just continue frying to reduce.
Add half your gnocchi to a baking tray, top with half your beef, then half your cheese. Repeat, then bake at 200c/390f for 10mins or until the cheese is melted, golden and gooey.
Serve with all your toppings, grab a fork and dig in!
a) Cooking Gnocchi - Ensure you don't boil it through so it's soft, you want it still al dente before frying. If it's overcooked it'll be too soft to fry and won't go crispy.
b) Water/Beef Stock - If you use the full half cup consider adding 1/2 tsp cornstarch/cornflour to thicken. Also if you're using beef stock try and use low-sodium beef stock.
c) Beef Fat - I usually use beef at around 10-12% for this recipe. A bit of fat adds flavour, but too much and you might need to drain some away before adding the spices.
d) Cheese - Cheddar works great with a bit of mozzarella mixed in for some cheese pull. But use any sort of melting cheese!
e) Very Filling! - These are deceivingly filling so beware! 4 VERY hungry people might manage this, 8 people with modest portions could work too.
f) Calories - based on using all cheddar cheese, 1 tbsp olive oil, 10% beef fat, water (not beef stock) and no toppings. Between 6 people.
Calories: 656kcal | Carbohydrates: 28.02g | Protein: 37.65g | Fat: 43.03g | Saturated Fat: 22.802g | Polyunsaturated Fat: 1.948g | Monounsaturated Fat: 13.448g | Trans Fat: 0.949g | Cholesterol: 156mg | Sodium: 1033mg | Potassium: 510mg | Fiber: 1.8g | Sugar: 1.97g | Vitamin A: 1128IU | Vitamin C: 3.1mg | Calcium: 427mg | Iron: 3.62mg