Gnocchi Chili Bowl

Gnocchi Chili Bowls

I did loaded gnocchi a while back, and I was thinking of updating that recipe, but I decided it needed a full new recipe overhaul. The older recipe treats the gnocchi like a baked potato with toppings, chili being one of them, but I thought the focus should be the chili and gnocchi and how they taste as a combo.

And how they taste as a combo is: AMAZING. I toss the gnocchi in a simple sour cream sauce that goes so well with chili. I also make the chili with Italian sausage and some bolognese inspiration, so it feels like it really belongs on the gnocchi.

I have been roasting the potatoes for gnocchi lately. I used to not like doing it that way, but now that I have the potato ricer and have mastered the process, it definitely gives the gnocchi the best potato flavor.

Roll the gnocchi on the back of a fork to form the classic gnocchi shape.

The sauce is just butter, garlic, milk, and sour cream.

The chili is made with 50/50 ground beef and Italian sausage. It’s just a simple chili recipe with lots of spices and oregano.

Top the chili with some cheddar and scallions and dig in! So good.

This might be the all time perfect meal for me.

Gnocchi Chili Bowl

Potato gnocchi tossed in butter and sour cream and topped with a heaping ladle of spicy Italian sausage chili
Prep Time1 hr
Cook Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Main Course
Keyword: Bowl, Mash-Up, pasta, Spicy
Servings: 4 servings



  • 2.5 pounds russet potatoes
  • 1 cup flour plus more
  • 1 teaspoon salt plus more


  • 1 pound ground beef
  • 1 pound loose spicy Italian sausage
  • 1 large onion diced
  • 2 poblano peppers diced
  • 5 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 2 cups water or stock
  • 1 chipotle pepper in adobo plus a teaspoon of the sauce from the can
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons oregano
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon allspice
  • 1 pinch clove
  • 1 pinch cinnamon

Gnocchi Sauce and Toppings

  • 4 tablespoons butter
  • 2 cloves garlic minced
  • 1/4 cup milk
  • 1/4 cup sour cream
  • shredded cheese
  • chopped scallions


  • Preheat oven to 350. Clean the potatoes and pierce them with a fork in a few places. Place on a baking sheet. Drizzle with some oil and salt and roll the potatoes around to coat. Bake about an hour until fork tender.
  • While the potatoes are baking, start the chili. Cook the beef with a little olive oil in a large pot to brown. Remove from the pot and repeat with the sausages, leaving the fat from the meat in the pan.
  • Add the onions and peppers to the pan with the fat from the meat. Cook about 5 minutes to soften. Add in the garlic and cook 2 minutes.
  • Add in all the remaining chili ingredients. Stir to combine. It will be thick, but if it seems too thick, you can add a little more stock or water. Cover and simmer gently for about a hour, stirring occasionally. Keep covered when not stirring.
  • When the potatoes are done, run them through a food mill or potato ricer. Stir the egg into the potatoes, then add the flour. Stir to combine but do not knead or overwork. Add more flour if it feels too wet.
  • Split the dough into 6ths and roll the first one into a long log. Use a fork or butterknife to cut the log into small pieces. Roll the pieces in flour, then one by one use a fork or gnocchi board to roll them into the traditional gnocchi shape by pressing your thumb and rolling it down the fork or board.
  • Continue to form the gnocchi and place them onto a flour dusted kitchen towel
  • Bring a pot of salted water to a simmer. Add in the gnocchi and stir.
  • Bring a frying pan to medium heat and add the butter. Once the gnocchi start to float, cook about 1 more minute, then drain them and add directly to the frying pan with the butter. Cook a few minutes to toast and add the garlic. Cook 2 minutes and stir in the milk.
  • Bring to a simmer and remove from heat. Allow to cool for 2 minutes, then stir in the sour cream to form a sauce.
  • Pour the gnocchi into serving bowls and dump a big ladle of chili on top. Top with the cheese and scallions and serve.


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