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Pulled Pork and Sour Cream Gnocchi
December 7, 2017
It’s hard to find a weeknight dinner that is satisfying but also can be on the table in under a half hour, and in December, I am so busy that this is really what I need most nights. I end up grabbing takeout most of the time out of frustration! Using shortcuts like buying pre made gnocchi and grabbing a package of Curly’s Pulled Pork can really help me make something on the quick. I am already out and about running errands and grabbing these things at the store makes my life easier but still gives me the satisfaction of turning on the stove and making something at home.
I came up with the idea of this pork and gnocchi dish that is almost like a cross between loaded potato and stroganoff flavors. It is hearty and filling for these cold nights, but comes together fast if you have store bought gnocchi.
Cook the mushrooms first and remove from the pan, then the onions next. Add flour to form a roux.
The pork goes in next. It adds a nice smoky flavor to the whole dish.
I have to confess, all this talk about shortcuts but I made the gnocchi fresh for this dish. I needed gnocchi for about 4 different dishes in the past week so I just made one big batch and used it for everything.
Toss the cooked gnocchi in with the pork, onions, and mushrooms. Then add some sour cream and jalapenos.
Serve with sour cream and scallions.
This is the kind of dish I could sit down and eat and eat until I fall asleep.
It really warms you on a cold december night!
You can find Curly’s products in the refrigerator case at your local grocery store. If you want to learn more about great, easy-to- make recipes, you can watch recipe videos at RoadTripEats.com/videos from Curly’s Kitchen.Pulled Pork and Sour Cream Gnocchi
- 2 tablespoons Butter
- 8 ounces Mushrooms sliced
- 1 small Onion sliced
- 16 ounces Gnocchi
- 1 clove Garlic minced
- 1 tablespoon Flour
- 1 cup Chicken Stock
- 12 ounces Curly's Sauceless Pulled Pork
- 1/2 cup Sour Cream
- 1/2 cup Pickled Jalapenos
Instructions
- Bring a pot of water to a boil.
- Melt the butter in a frying pan and add the mushrooms and onions. Cook about 10 minutes on medium high heat to brown on the edges.
- Add the garlic to the pan and cook 1 minute. Add the flour and cook 2 minutes, stirring to combine and allowing it to turn a golden hue.
- Meanwhile drop the gnocchi in the boiling water.
- Add the stock and the pork and bring to a simmer watching it thicken slightly.
- Strain the gnocchi and add to the pan. Stir to combine.
- Remove from heat and add the jalapenos and sour cream. Stir well to combine. Serve with more sour cream and chopped chives.
