Ingredients

1 lb. potato gnocchi, cooked according to package directions, drained

12 strips applewood smoked bacon

1/2 cup chopped onion

1/2 cup finely chopped roasted and peeled poblano chile

2/3 cup light cream

1/3 cup Mexican sour cream

1 cup freshly grated cotija cheese

1/2 cup diced fresh tomato, no seeds

1-2 tbsp. chopped fresh parsley (to taste)

Salt and pepper to taste

Preparation

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

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

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

6.Serve with the Poblano Cream Blitz for dipping.

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.