This recipe was inspired by Dash of Mandi’s Hamburger Helper Gnocchi . I saw this and KNEW I had to make this. The issue was this meal was a bit imbalanced with the high fat intake. I wanted to make this lower in fat and with bison instead of ground beed. You could also sub ground turkey if beef isn’t your thing.
Could you make this even lower in fat with ground turkey and reduced fat cheese? Sure, do yo thang, but for me, I’ll take full fat cheese and bison all day.
Want lower carb? I am sure Trader Joe’s cauliflower gnocchi would be an excellent substitute for the potato gnocchi.
To add a bit more fiber, serve alongside some roasted veggies like broccoli, artichokes, and Brussel sprouts.
Whatever you decide to do, this recipe is a hit, I promise. I served this on Super Bowl Sunday!
Serves 4 people
491 calories per serving
362 grams per serving
18 fat | 44 carb | 38 protein
Search Rushing to the Kitchen Cheesy Bison Gnocchi on MacrosFirst and MFP
Cheesy Bison Gnocchi
- 1 lb ground bison organic, grass fed
- 1 yellow onion diced
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tsp smoked paprika
- 1 tsp chili powder
- pinch of cayenne pepper
- 2 tsp Worcestershire sauce
- 2 tbs tomato paste
- 1/2 cup non-fat greek yogurt
- 3/4- 1 cup chicken or beef stock
- 1 lb shelf stable gnocchi
- 1 cup shredded cheddar cheese
- fresh parsley for topping
- In a skillet over medium heat, spray with olive oil spray and add the bison and onion and garlic. Season with salt and pepper. Let the bison cook until it is cooked through, crumbling it as it cooks.
- Add the paprika, chili powder, cayenne, tomato paste, Worcestershire sauce, yogurt, chicken stock and gnocchi. Mix everything up and bring to a boil.
- Reduce to low heat, cover and let simmer for 4-5 minutes. The gnocchi should be tender.
- Stir in cheddar cheese and mix until melted. Taste and adjust seasoning if desired.
- Serve and top with fresh chopped parsley.
- To make DF, use DF cheese and DF yogurt.
- To make gluten free, use a gluten free gnocchi.