Grilled Gnocchi Pigskins With Poblano Cream Blitz

1. 1

   1. Cook gnocchi according to directions on package. Drain well.

2. 2

   2. Pre-cook bacon strips until they are just done, but not crispy (oven, grill, or stovetop works). Reserve 3 tbsp. fat from the cooked bacon. Transfer bacon to a plate and cut into 2-3 inch pieces.

3. 3

   3. Wrap each cooked gnocchi with a piece of bacon and secure with a pick.

4. 4

   4. Place the reserved bacon fat in a large saute' pan or skillet. Over medium heat, add shallot and cook until tender. Add chopped chiles, light cream, and sour cream. Bring to a simmer. Transfer to a bowl and stir in cheese, tomato, parsley, and salt and pepper to taste. If too thick, add a little water or extra cream (can depend on the amount of liquid in the chiles and the tomato).

5. 5

   5. When ready to finish cooking, grill the Gnocchi Pigskins over medium heat, covered, until bacon is crisp.

6. 6

   6.Serve with the Poblano Cream Blitz for dipping.

7. 7

   Note: This entire recipe can be prepared at the tailgate or at home, but I recommend completing steps 1, 2, and 3 at home, then packing up and finishing with Steps 4, 5, and 6 at the game.

* Per serving · 4 servings · Values may vary.

No additional tips available.