I turned store-bought gnocchi into a cozy, creamy one-pan dinner with ground beef, tomato sauce, and parmesan. It came together in under 30 minutes—quick, satisfying, and comforting.
Why You’ll Love This Recipe
I love that this dish feels gourmet but is so simple to make. The gnocchi cooks right in the sauce, so I skip pre-cooking and save on cleanup. The creamy tomato base, paired with tender gnocchi and savory ground beef, creates a rich and hearty meal that’s perfect for busy weeknights or lazy weekends.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) I used:
1 pound lean ground beef
½ medium onion, chopped
3 cloves garlic, minced
¼ teaspoon Italian seasoning (or to taste)
1 (14-ounce) can diced tomatoes with juices
⅓ cup chicken or beef broth
¾ cup heavy/whipping cream
1 pound uncooked potato gnocchi
½ cup freshly grated parmesan cheese
Salt & pepper to taste
directions
I browned the ground beef and onion in a large skillet over medium-high heat for about 7 to 10 minutes, breaking up the meat and cooking until no longer pink. After draining excess fat if needed, I added garlic and Italian seasoning and cooked until fragrant—about 30 seconds. Then I stirred in the diced tomatoes, broth, cream, and uncooked gnocchi. Once the mixture started to bubble, I covered the skillet, reduced the heat, and simmered for about 5 minutes. I then uncovered it, stirred everything well, and let it simmer for a few more minutes until the gnocchi was soft and the sauce had thickened. To finish, I stirred in parmesan and added salt and pepper to taste.
Servings and timing
This recipe serves 4 people. It takes about 5 minutes to prep and 20 minutes to cook, for a total time of approximately 25 minutes.
Variations
Sometimes I swap the ground beef for Italian sausage to add more spice and flavor. I’ve also used ground turkey for a lighter version. Adding a handful of fresh spinach or kale at the end gives it a fresh, healthy touch. When I want extra richness, I stir in a bit more parmesan or a spoonful of cream cheese.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently over low heat on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce. I avoid freezing this dish because the texture of gnocchi doesn’t hold up well after thawing.
FAQs
What type of gnocchi works best?
I use shelf-stable gnocchi from the dry pasta section. It holds its shape well and is super convenient for one-pan recipes like this.
Do I need to cook the gnocchi before adding it?
Nope! I add it straight to the pan. It cooks in the sauce, soaking up all the flavors and helping to thicken the dish naturally.
Can I make this ahead of time?
I prefer serving it fresh, but it reheats well if I need to make it ahead. I just store it in the fridge and reheat with a splash of cream or broth to refresh the sauce.
Is there a dairy-free version?
For a dairy-free take, I skip the cream and cheese and use a splash of coconut milk or a dairy-free cream alternative. The flavor changes slightly, but it’s still delicious.
What can I serve with this?
I usually serve it with a simple green salad or garlic bread. It’s a full meal on its own, but a light side balances the richness nicely.
Conclusion
This Ground Beef Gnocchi is one of those magical meals that feels like comfort food but doesn’t take much time or effort. I love how it all comes together in one pan, and it always satisfies. Whether I’m cooking for the family or just want leftovers for lunch the next day, this recipe delivers every time.
This cozy and creamy Ground Beef Gnocchi is a one-pan dinner made with store-bought gnocchi, lean ground beef, tomato sauce, cream, and parmesan. It’s ready in under 30 minutes—perfect for busy weeknights.
Ingredients
1 pound lean ground beef
½ medium onion, chopped
3 cloves garlic, minced
¼ teaspoon Italian seasoning (or to taste)
1 (14-ounce) can diced tomatoes with juices
⅓ cup chicken or beef broth
¾ cup heavy/whipping cream
1 pound uncooked potato gnocchi
½ cup freshly grated parmesan cheese
Salt & pepper to taste
Instructions
Brown the ground beef and chopped onion in a skillet over medium-high heat for 7–10 minutes, draining excess fat if necessary.
Stir in the minced garlic and Italian seasoning until fragrant, about 30 seconds.
Add the diced tomatoes with juices, broth, cream, and uncooked gnocchi. Stir to combine.
Once the mixture bubbles, cover the pan, reduce heat, and cook for about 5 minutes.
Uncover and stir, then cook for a few more minutes until the gnocchi is tender and the sauce has thickened to your liking.
Stir in the freshly grated parmesan cheese and season with salt and pepper to taste before serving.
Notes
You can use either chicken or beef broth.
Adding spinach at the end adds freshness and color.
Substitute cheddar cheese for parmesan for a nostalgic twist.
Reheat with a splash of cream or broth as sauce thickens in the fridge.
