Ground Beef Gnocchi Recipe

There’s something incredibly cozy about a dish that combines tender gnocchi, creamy sauce, and hearty ground beef all in one pan. It’s the kind of meal that feels like a big, warm hug after a long day—simple to make, yet loaded with rich flavors and textures that make it special. Plus, it’s all made in a single skillet, which means fewer dishes (and who doesn’t love that?).

I first stumbled across this ground beef gnocchi recipe when I was looking for something quick, easy, and kid-approved. After a few tweaks and taste tests, it became an instant family favorite. The gnocchi cook right in the sauce, soaking up all those savory flavors and getting perfectly soft and pillowy. It’s a game-changer for weeknight dinners!

this RECIPE

A quick origin story of gnocchi

Gnocchi, for the uninitiated, are Italian dumplings usually made with potatoes, flour, and eggs. While they’re traditionally thought of as pasta, they’re actually quite different in texture—soft, fluffy, and slightly chewy. The name “gnocchi” is believed to come from the Italian word “nocchio,” meaning a knot in wood, or “nocca,” meaning knuckle. These tasty little dumplings have a long history, dating back to ancient Rome, though the potato version we know today became popular in Italy in the 19th century.

The beauty of gnocchi is how well it pairs with just about any sauce—be it a simple tomato basil or a creamy cheese sauce like in this recipe. Here, they take on a more substantial role as the main carb in a one-pan wonder with ground beef and cream. This dish is comfort food with a twist, bringing a bit of Italian inspiration into your weeknight routine.

Key ingredients in ground beef gnocchi

Each ingredient in this recipe plays a starring role. Here’s why they’re important and how you can make some swaps if needed:

• Ground beef: The lean ground beef adds rich, savory depth to the dish. I recommend using lean beef to avoid too much excess fat. If you’re out of ground beef, you could substitute with ground turkey or chicken for a lighter version, though the beefy flavor really shines here.
• Gnocchi: These little potato dumplings soak up all the flavors and create a perfect, soft texture in the sauce. If you prefer a gluten-free option, look for gluten-free gnocchi in most grocery stores. Or, for a twist, try using cauliflower gnocchi for a lighter, veggie-packed version!
• Heavy cream: This is what makes the sauce so velvety and rich. If you’re looking for a lighter option, you could substitute with half-and-half, but the sauce won’t be quite as thick and luxurious.
• Diced tomatoes: They add a hint of acidity and sweetness to balance out the richness of the cream and beef. Use canned, as the juices are essential for the sauce. If you only have fresh tomatoes, dice them up and add a splash of extra broth to compensate.
• Parmesan cheese: Freshly grated Parmesan is the finishing touch, adding a nutty, salty flavor that brings everything together. Avoid pre-grated cheese if possible; it doesn’t melt as smoothly. Pecorino Romano also works here if you like a bit more sharpness.

Kitchen tools you’ll need

One of the best things about this recipe is that you don’t need a ton of tools. Here’s what I use:

• Large skillet with a lid: You’ll want a big enough skillet to fit all the ingredients comfortably. A lid is essential for cooking the gnocchi through without drying out the sauce. If you don’t have a lid, try covering with a sheet of foil in a pinch.
• Wooden spoon or spatula: For breaking up the ground beef and stirring everything together. Wooden spoons are great because they don’t scratch your skillet’s surface.
• Grater: A small grater or microplane is perfect for grating fresh Parmesan right into the dish. It melts in so much better than pre-shredded cheese.
• Knife and cutting board: For dicing the onion and mincing the garlic. This step is quick and simple, but essential for getting that aromatic base to the sauce.

Step-by-step: Making ground beef gnocchi in one pan

1. Brown the ground beef and onion

Start by heating your skillet over medium-high heat and add the ground beef and diced onion. Let them cook together, breaking up the beef with your spoon. It should take around 7-10 minutes until the beef is browned and the onions are soft. If you notice a lot of excess fat, just spoon it out to avoid a greasy sauce.

2. Add garlic and Italian seasoning

Once the beef is cooked, toss in the minced garlic and Italian seasoning. Stir for about 30 seconds to a minute, just until the garlic is fragrant. Be careful not to let it burn—that can give a bitter taste to the sauce.

3. Stir in the tomatoes, broth, cream, and gnocchi

Next, pour in the can of diced tomatoes (with the juices), broth, and heavy cream. Give it all a good stir to combine. Add the uncooked gnocchi right into the pan. The gnocchi will cook directly in the sauce, absorbing all those delicious flavors.

4. Cover and simmer

Bring the mixture to a gentle simmer, then cover the skillet with a lid and lower the heat to medium. Let it cook for about 5 minutes. The gnocchi will soften and cook through, and the sauce will start to thicken up.

5. Uncover and finish cooking

Remove the lid and give everything another stir. Let it cook uncovered for another couple of minutes to thicken the sauce to your desired consistency. You’ll know it’s ready when the gnocchi are tender, and the sauce is creamy and coats everything nicely.

6. Add Parmesan, season, and serve

Stir in the grated Parmesan, which will melt into the sauce, adding an extra layer of richness. Taste the dish and season with salt and pepper as needed. Serve immediately while it’s hot and bubbly!

Variations and adaptations to try

This ground beef gnocchi is a blank canvas! Here are some fun twists I’ve tried:

• Vegetarian option: Swap the ground beef for a can of drained chickpeas or sautéed mushrooms for a hearty, meat-free version. The mushrooms will add a meaty texture, while chickpeas bring a bit of protein and substance.
• Gluten-free: Look for gluten-free gnocchi, available in most supermarkets these days. Or, use cauliflower gnocchi for a lower-carb, veggie-friendly option. It changes the flavor a bit but still works well with the creamy sauce.
• Spicy kick: Add a pinch of red pepper flakes with the garlic for a subtle heat, or drizzle some hot sauce into the finished dish. The spice pairs wonderfully with the creaminess.
• Extra veggies: Stir in a handful of baby spinach or kale during the last few minutes of cooking. The greens wilt beautifully and add some color and nutrients without overpowering the dish.
• Herb swap: If you’re out of Italian seasoning, try using a bit of dried basil or oregano. Fresh herbs like basil or parsley can also be sprinkled on top just before serving for a burst of flavor.

Serving and presentation tips

Serve this ground beef gnocchi right from the skillet—it’s a dish that looks just as homey and inviting in its pan. If you want to plate it up, scoop portions into shallow bowls to catch all the sauce. Garnish with extra Parmesan and a sprinkle of fresh parsley for a pop of color. For a little crunch, serve it with a side of garlic bread to soak up the sauce or a simple green salad for a fresh contrast.

Perfect drink pairings

For a comforting, creamy dish like this, I love pairing it with drinks that are refreshing but not overly sweet. Here are some favorites:

• Sparkling water with lemon: The acidity of lemon cuts through the creaminess of the sauce, making each bite feel lighter.
• Iced tea with a hint of mint: Mint adds a cool, refreshing finish that balances the rich flavors in the dish.
• Homemade lemonade: A classic choice, but go for a less-sweet version. The tartness complements the savory sauce beautifully.
• Apple cider: If you’re making this dish in the fall, a glass of chilled (or warm) apple cider has a cozy vibe that pairs perfectly.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, this ground beef gnocchi stores well! Let it cool completely, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much. You can also microwave it in short bursts, stirring in between. Just be careful not to overcook, as the gnocchi can get too soft.

Scaling the recipe for a crowd (or just for you!)

This recipe serves about 4, but you can easily double it for a larger group. Just make sure to use a large enough skillet to fit everything comfortably. If you’re cooking for one or two, feel free to halve the ingredients. Gnocchi dishes don’t always freeze well (the texture can become mushy), so smaller portions are better if you’re not planning to eat it all within a few days.

FAQs about ground beef gnocchi

1. Can I use store-bought gnocchi for this recipe?
Yes! Store-bought gnocchi works perfectly here, and it saves time. Just add it directly to the sauce as instructed.

2. Can I make this recipe dairy-free?
Absolutely. Substitute the heavy cream with coconut cream or a non-dairy creamer. Keep in mind, this might change the flavor slightly.

3. How do I prevent the gnocchi from getting mushy?
Cooking the gnocchi right in the sauce should give you the perfect texture. Just be sure not to overcook them; a few minutes covered and then uncovered is usually enough.

4. Can I make this recipe ahead of time?
You can make it a few hours in advance and reheat it, but for best results, make it fresh. The gnocchi can get too soft if it sits too long in the sauce.

5. What other meats can I use instead of ground beef?
Ground turkey or chicken (if you want a bit more spice) work well. Just adjust seasonings as needed!

Enjoy this warm, cozy bowl of ground beef gnocchi, and don’t be afraid to make it your own. Whether you’re serving it up for family dinner or just treating yourself, it’s sure to be a hit. Let me know how it turns out, and happy cooking!

Print