Cheeseburger Gnocchi

This recipe came about entirely by accident. I was originally planning on making an alfredo gnocchi entree and realized that we were out of alfredo sauce. While I could have easily made some from scratch, I decided to improvise and make a meat and potato type meal instead. And what goes better with meat and potatoes than some cheese? Well, at least in Wisconsin, nothing else does. Gathering up a few ingredients, I threw this dish together, only to discover that it was one of the best meals I had ever made. It was tasty and quick ... the best combination for anything served at dinnertime after a bust day.

1 lb. hamburger
1 small onion, diced
2 cloves garlic, minced
1 - 10-3/4 oz. can cream of potato soup
1 - 10-3/4 oz. can cheddar cheese soup
1 cup milk
1-1/2 lbs, frozen potato gnocchi
1 tsp. salt
1/2 tsp. pepper

Sautee the nhamburger with onion and garlic until the meat is no longer pink; drain. Add the soups and milk and stir until well blended. Meanwhile, in a Dutch oven, cook the gnocchi according to package directions. Drain and add to the hamburger mixture. Season with salt and pepper. Serve alongside steamed vegetables for a complete meal.


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