Gnocchi Nachos – AKA “Gnocchos”

You have heard of tater tot nachos, so why not gnocchi nachos? Honestly, the name gnocchos even works better than totchos! Potatoes work so well with these flavors. Pillowy gnocchi are the perfect vehicle for melted cheese, taco meat, pico, and guacamole! I made a video for this dish too and you can watch it here.

The inspiration for this recipe

When you come up with a mashup idea and the names actually fit together perfectly you know you have a winner. I thought of this gnocchi-nacho mashup last week and couldn’t wait to make it. The idea is very similar to totchos but the soft and chewy gnocchi bring a whole new dimension to the dish.

Gnocchi nacho toppings

You could do this recipe as homemade or store bought as you want! It would be pretty easy to buy gnocchi, pico, guac, and taco meat at the store and just build it all and put it in the oven!

But for me, pico is one of my favorite things to make. I even worked at a burrito shop and had to make it in huge batches but never stopped enjoying the process!

Making the gnocchi for the nachos

Gnocchi is also one of my favorite things to make. So as you can imagine I enjoyed my afternoon in the kitchen. I usually roast the potatoes for my gnocchi but you could boil them too.

After you make the dough, roll it out into a snake and then cut it into the gnocchi shape. I used to have a gnocchi board but I am not sure where it went. The tines of a fork work just as well.

Once you get in the groove you can bust them out quick! I boiled the gnocchi and then toasted them in a pan with some butter before building the nachos.

Bake the gnocchi nachos

Build the gnocchi nachos with layers of gnocchi and layers of cheese and meat. Then top it with a little pico and pickled jalapenos. This thing bakes at 450 for about 15 minutes.

I attacked these things. So good!

Freshly made gnocchi are so tender and delicious! It’s like eating nachos on a cloud.

Sour cream and potatoes is always a perfect pair so to me the sour cream is the thing in this recipe that really ties the whole dish together.

Twists on this recipe

I mentioned you could make the gnocchi nachos with fully store bought ingredients. You could also use your favorite versions of these recipes instead of using mine. Use a packet of seasoning for the taco meat or your family salsa recipe! Or put your favorite nacho toppings on here. I didn’t write out the recipe for taco meat, you can check out my version here.

For more unique spins on nachos, check out my chicken parm nachos, scallion pancake nachos, or these egg benedict nachos!

Print Recipe Pin Recipe

Gnocchos – Gnocchi Nachos

Melted cheese, pico de gallo, and taco meat are layered with homemade gnocchi for a twist on nachos. Don’t forget the sour cream and guacamole!

Prep Time30 minutes mins

Cook Time15 minutes mins

If you make the gnocchi2 hours hrs

Total Time2 hours hrs 45 minutes mins

Course: Appetizer, Main Course, Snack

Cuisine: American, Italian, Mexican, Tex-Mex

Keyword: Mash-Up, Nachos, Over the Top, pasta

Servings: 4 servings

Calories: 789kcal

Equipment

• Gnocchi Board
• Potato Ricer

Ingredients

Gnocchi

• 2 large russet potatoes
• olive oil
• 3/4 cup flour more or less
• 1 egg
• salt

Pico De Gallo

• 1 cup diced tomato
• 1/2 cup diced onion
• 1/2 cup diced jalapenos
• 1/4 cup chopped cilantro
• 1 clove garlic
• 1 lime

Guac

• 2 avocados
• 1 clove garlic
• 1 lime

Nachos

• butter
• 1/2 cup prepared taco style ground beef
• 2 cups grated cheese I used cheddar and jack
• 1/4 cup pickled jalapenos
• 1/2 cup sour cream

Instructions

Gnocchi

• Bring the oven to 375. Use a fork to pierce the potatoes in a few places. Coat the potatoes in olive oil and place on a pan. Bake about an hour and a half to two hours until fork tender. Remove from heat.
• Peel the potatoes and run them through a potato ricer
• Add in about 1/2 cup of flour, the egg, and a pinch of salt. Stir together until it starts to form a dough. Pour onto a counter top or dough board with more flour on the surface. Start to knead and as it comes together, add more flour if needed. Do not over knead. Rest the dough for about a half hour.
• Split the dough in half and roll each half out into a long snake about 1 inch round. Use a spatula or butter knife to cut 1 inch segments of dough from the snake.
• With plenty of flour and a gnocchi board, one by one use your thumb to press the dough into a gnocchi board while sliding downwards to cause the gnocchi to roll up into a traditional gnocchi shape.

Pico and Guac

• Mix all the pico ingredients in a large bowl. Season with salt and stir to combine. Taste and add more garlic or lime or salt if needed.
• Mash up the avocado and season with salt. Stir in the lime and garlic. Add a spoonful of pico and stir to combine.

Gnocchos

• Bring a pot of water to a boil and season it with salt. Also bring a heavy bottom frying pan to medium high and add the butter.
• Cook half the gnocchi in the boiling water for about 3-5 minutes. They will float after 2 minutes, cook another 2 after they float. Use a slotted spoon or mesh scoop to get the gnocchi out of the water and add them directly to the pan with the butter. Toss them in the pan to brown on a few sides. Put them into the baking dish and repeat with the second half of the gnocchi.
• Preheat the oven to 450. Add half the cheese and taco meat to the gnocchi and stir it around a little so it's not just floating at the top. Add a few spoonfuls of the pico, and the remaining meat and cheese. Top with some pickled jalapenos.
• Cook the gnocchi nachos ar 450 for about 15 minutes to melt the cheese and brown a little on top.
• Remove from the oven and serve with the remaining pico, guac, and sour cream

Nutrition

Calories: 789kcal | Carbohydrates: 68g | Protein: 29g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 579mg | Potassium: 1622mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1236IU | Vitamin C: 29mg | Calcium: 508mg | Iron: 5mg