Ground Beef Gnocchi Recipe

There’s something about a warm, creamy, hearty dish that just feels like a big hug on a plate, right? This ground beef gnocchi recipe ticks all the boxes: it’s comforting, packed with flavor, and super easy to throw together in one skillet. If you’re a fan of classic Italian flavors but don’t want to spend hours in the kitchen, this recipe is a game-changer. With tender gnocchi, rich beef, and a luxuriously creamy tomato sauce, it’s a dinner that’ll have everyone reaching for seconds. Plus, it’s perfect for busy weeknights when you’re craving a homemade meal without the fuss.

I stumbled on this dish almost by accident. One rainy evening, I was out of pasta (tragic, I know!) but found a lonely pack of gnocchi in the pantry. With some ground beef and a few pantry staples, I whipped up this comforting skillet meal, and it quickly became a family favorite. Now, it’s a regular in our dinner rotation, especially when we need something warm and satisfying in under 30 minutes.

this RECIPE

A bit of background: how gnocchi fits right in with Italian comfort food

Gnocchi, a type of Italian dumpling traditionally made from potatoes, flour, and egg, is a staple in Italian cuisine. Originating in Northern Italy, where potatoes are abundant, these pillowy bites are usually served with rich sauces, making them a fantastic alternative to pasta. Although gnocchi is most commonly boiled and tossed with pesto or marinara, this dish simmers it directly in the sauce, allowing the gnocchi to absorb all those delicious flavors while releasing a bit of starch that helps thicken the sauce. It’s a one-pan twist that makes for an incredibly creamy, indulgent dinner without extra steps or dirty dishes.

Let’s talk ingredients: the stars of this one-pan meal

• Ground beef: Lean ground beef brings rich, savory flavor to the dish without too much greasiness. You can swap it for ground turkey or chicken if you prefer something lighter, but beef really makes this dish cozy and satisfying.
• Onion & garlic: These aromatics are the base of the flavor in our sauce. A half-medium onion and a few cloves of garlic give the sauce depth and a delicious aroma.
• Italian seasoning: Just a pinch of Italian seasoning brings an herby warmth to the dish. If you have dried basil, oregano, or thyme separately, feel free to use them instead.
• Diced tomatoes: The canned diced tomatoes, with their juices, add a tangy brightness to the rich sauce. If you like a bit more texture, try fire-roasted tomatoes for an extra smoky depth.
• Chicken or beef broth: Adding just a bit of broth helps thin out the sauce and infuse the gnocchi with savory flavor as it cooks. Either chicken or beef broth works well here.
• Heavy cream: This is what makes the sauce luscious and creamy. If you’re looking to lighten it up, you could use half-and-half, but the richness of heavy cream really makes this dish shine.
• Potato gnocchi: Soft, pillowy, and ready to absorb all that sauce, gnocchi is the perfect vehicle here. You can usually find it in the pasta aisle or refrigerated section at the store.
• Parmesan cheese: A bit of freshly grated Parmesan stirred in at the end adds saltiness and a nutty flavor that’s hard to resist. I always say, if you think you’ve added enough Parmesan…add a little more!

Kitchen gear: what you need (and what you can skip)

This recipe keeps it simple on the kitchen tools front:

• A large skillet with a lid: Essential for cooking everything together in one pan. A skillet with high sides is best since we’ll be adding a fair amount of sauce and gnocchi.
• Wooden spoon or spatula: For breaking up the beef and stirring everything together.
• Cheese grater: If you’re grating fresh Parmesan, you’ll need a grater. It really makes a difference in flavor!

If you don’t have a skillet with a lid, a sheet of foil works just fine to cover the pan while the gnocchi cooks.

Step-by-step: my foolproof method for perfect ground beef gnocchi

1. Brown the beef and onions: Start by heating your skillet over medium-high heat. Add the ground beef and chopped onions, and cook them together for 7-10 minutes. You want the beef to be browned and the onions softened. If there’s a lot of fat, spoon some out, but leave a little for flavor.
2. Add the garlic and Italian seasoning: Stir in the minced garlic and Italian seasoning, and cook for another minute. You’ll smell that delicious aroma as the garlic and herbs bloom in the hot pan. Be careful not to let the garlic burn!
3. Combine the tomatoes, broth, cream, and gnocchi: Pour in the can of diced tomatoes with its juices, the broth, and the heavy cream. Give everything a good stir to combine. Then, add the gnocchi to the pan, making sure it’s mostly submerged in the sauce. Bring the sauce to a gentle bubble, then cover the pan and reduce the heat to medium.
4. Simmer until the gnocchi is tender: Let the gnocchi cook for about 5 minutes covered. This steams the gnocchi and helps it cook through without getting mushy. Uncover the pan, give it a stir, and let it cook for another 2-3 minutes, or until the sauce has thickened to your liking. The gnocchi should be soft, and the sauce creamy and rich.
5. Finish with Parmesan, salt, and pepper: Stir in the grated Parmesan, which will melt into the sauce and add a salty, nutty finish. Taste the dish and season with salt and pepper as needed.
6. Serve and enjoy: Scoop into bowls and enjoy while it’s warm and creamy! The gnocchi will continue to thicken as it cools, so it’s best enjoyed right away.

Make it your own: variations and adaptations

• Vegetarian option: Skip the ground beef and add mushrooms instead. Baby bella mushrooms, sliced and sautéed, bring a meaty texture and earthy flavor that pairs perfectly with the creamy sauce.
• Gluten-free: Look for gluten-free gnocchi, which is often made with rice or chickpea flour. Most of the other ingredients are naturally gluten-free, so it’s an easy switch.
• Spicy twist: If you like heat, add a pinch of red pepper flakes with the Italian seasoning, or stir in a spoonful of Calabrian chili paste with the tomatoes.
• Make it a meal: Add a handful of spinach or kale when you add the gnocchi for a boost of greens. The greens will wilt right into the sauce and add color and nutrition.
• Swap the cream: If you want to go lighter, use half-and-half instead of heavy cream, or even swap in a dairy-free cream alternative if needed.

Serving and presentation ideas

Serve this gnocchi in shallow bowls, topped with extra Parmesan and a sprinkle of fresh basil or parsley for color. For a cozy dinner vibe, I like to place a small dish of grated Parmesan on the table for anyone who wants more (which is pretty much everyone!). A slice of crusty bread on the side is perfect for mopping up any leftover sauce, and a simple side salad of mixed greens dressed with balsamic vinegar complements the richness of the dish.

Perfect drink pairings

A rich, creamy dish like this pairs beautifully with a glass of red wine. Try a Chianti or a Sangiovese – both have enough acidity to cut through the richness of the sauce. For a lighter option, a crisp Italian Pinot Grigio works well, too. If you prefer non-alcoholic options, try sparkling water with a twist of lemon or a rosemary sprig – it’s refreshing and balances the creaminess.

Storing and reheating leftovers

This gnocchi is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it’s thickened too much. Avoid microwaving, as the gnocchi can become overly soft.

Adjusting for different serving sizes

If you’re cooking for one or two, you can easily halve this recipe. On the other hand, if you’re feeding a crowd, you can double the ingredients, but make sure to use a large enough skillet so everything fits. Gnocchi cooks best when it has room to move around in the sauce.

Common issues and how to avoid them

• Sauce too thin: If your sauce doesn’t thicken enough, let it cook uncovered for a few more minutes. The starch from the gnocchi should naturally thicken it.
• Gnocchi too mushy: Overcooking can make gnocchi fall apart. Keep an eye on it during cooking and taste-test a piece to check for doneness.
• Too salty: Parmesan adds saltiness, so be cautious with extra salt until you’ve tasted it with the cheese added.

Give it a try and make it your own!

This ground beef gnocchi recipe is perfect for busy nights, and it’s endlessly adaptable. Whether you stick to the classic version or add your own spin, I’m sure it’ll become a new favorite. Try it out, experiment with your favorite flavors, and don’t forget to serve it with extra Parmesan on top – because life’s just better that way.

FAQ

1. Can I use a different type of meat?

• Absolutely! Ground turkey or chicken works well, though it will have a slightly lighter flavor.

2. Can I freeze the leftovers?

• I wouldn’t recommend freezing this dish, as the cream sauce can separate and the gnocchi can become mushy when thawed.

3. Can I make this dairy-free?

• Yes! Use a dairy-free cream alternative and skip the Parmesan or use a dairy-free cheese substitute.

4. What type of gnocchi works best?

• I prefer store-bought potato gnocchi, but homemade works too if you have some on hand!

5. Can I add vegetables?

• Definitely! Spinach, kale, or bell peppers can all be added with the gnocchi for extra flavor and nutrition.

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