This ground beef gnocchi recipe includes the same ingredients you’d find in homemade hamburger helper, with the addition of potato dumplings. Ready in just 30 minutes and made in one pan, this comfort food meal combines all the favorite flavors: savory tomato sauce, spicy jalapeno pepper jack cheese, chili powder, garlic, and onions!
Ground beef gnocchi
This recipe comes together in just 30 minutes – it’s the perfect cozy, autumn comfort food to warm up any chilly evening. In this one-skillet recipe, everything—ground beef, creamy tomato sauce, spicy jalapeno pepper jack cheese, onions, garlic, and gnocchi—cooks together for easy cleanup, with just one pan to wash! This ground beef gnocchi recipe features budget-friendly ingredients and a simple cooking method, delivering restaurant-quality flavors and presentation with minimal effort. It’s so easy to prepare, making it perfect for any busy weeknight. I hope you give it a try, and don’t forget to let me know in the comments if you enjoyed it or not (which is impossible, haha!). If you love gnocchi recipes, be sure to check out these favorites: creamy spinach and mushroom gnocchi and Tuscan chicken gnocchi.
The ingredients and substitutions
- Gnocchi – I used store-bought, shelf-stable potato gnocchi, such as De Cecco or Delallo brands, both made with about 80% or 85% potatoes and produced in Italy. This recipe also works well with frozen gnocchi or cauliflower gnocchi (like Trader Joe’s). For a gluten-free option, try Delallo’s gluten-free gnocchi!
- Ground beef – Opt for the leanest ground beef possible, as any excess fat will be drained after browning.
- Tomato sauce – Use your favorite tomato-based pasta sauce, whether store-bought or homemade. Traditional, tomato basil, arrabbiata, and garlic tomato sauces all work well. You could also substitute with diced tomatoes.
- Onion and garlic – These create a flavor base. I used white onion and fresh finely chopped garlic.
- Heavy cream – Adds creaminess. For a lighter version, use half-and-half. To make it dairy-free, use unsweetened coconut, cashew, oat, or almond milk.
- Chicken broth – Combined with the heavy cream, it helps cook the gnocchi. Vegetable, beef broth, or even water can be substituted if needed.
- Salt and pepper – Season to taste. Freshly ground or coarse black pepper works best.
- Olive oil – Used for browning the ground beef.
How to make ground beef gnocchi
1) Cook beef, onions, and garlic. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add ground beef and onion, cooking for 10 minutes, stirring and crumbling the beef. Remove excess liquid or fat. Add garlic, chili powder, salt, and pepper, and cook for 2 more minutes.
2) Make creamy tomato sauce. Stir in tomato sauce, chicken broth, and heavy cream.
3) Cook gnocchi. Add uncooked gnocchi, bring to a boil, then cover and simmer for 5 minutes on medium heat.
4) Add cheese. Stir in shredded jalapeno pepper jack cheese until melted.
5) Season to taste. Remove from heat and season with salt, pepper, and red pepper flakes if desired.
What kind of gnocchi should you use?
I used potato gnocchi, like the Delallo brand, which is made with 85% potatoes. They work wonderfully in this recipe.
Do you need to pre-cook the gnocchi?
There’s no need to pre-cook the gnocchi. Simply add the uncooked gnocchi directly into the sauce (a mix of heavy cream, chicken broth, and tomato sauce). The gnocchi will cook right in the same pan with the sauce and ground beef, which saves an extra pan and keeps cleanup easy. As the gnocchi cooks, it releases starch, naturally thickening the sauce. I use heavy cream here, but you can substitute half-and-half for a lighter version.
Storage and reheating tips
- Fridge. Store ground beef gnocchi in an airtight container in the refrigerator for up to 4 days.
- Freezer. I don’t recommend freezing this dish, as creamy, cheese-based sauces don’t thaw well and tend to lose their smooth texture.
- Microwave oven. Reheat the leftovers (covered with plastic wrap) in the microwave for about 1 minute. Stir, and, if needed, continue reheating in 30-second increments, stirring in between, until warmed through.
- Stovetop. Reheat in a large, deep skillet over low-medium heat. Add a small splash of heavy cream, half-and-half, or milk to thin the sauce as it heats.
What to serve with ground beef gnocchi
- Bread. Pair this easy dish with a crusty slice of warm Italian bread, garlic bread, or an olive loaf.
- Simple salad. Cut the richness and the creaminess of ground beef gnocchi with a fresh salad! Try a basic spinach or arugula salad with toasted nuts, a sprinkle of Parmesan or crumbled goat cheese, and your favorite dressing. Here are my salad recommendations:
- Apple Spinach Salad with Maple-Lime Mustard Dressing
- Greek Salad
- Mango & Blueberry Spinach Salad
- Cranberry Spinach Salad with Cashews and Goat Cheese and Lemon-Honey Poppy Seed Dressing
More gnocchi recipes to try
- Creamy Sausage Gnocchi
- Creamy Chicken Gnocchi with Spinach and Mushrooms
- Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
- Chicken Gnocchi Soup
- Sausage Gnocchi with Mushrooms and Spinach
- Shrimp Gnocchi with Vegetables (cherry tomatoes, sun-dried tomatoes, and asparagus)
Ground Beef Gnocchi (30 Minutes, One-Pan)
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Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ medium onion
- 5 cloves garlic
- 1 teaspoon chili powder or paprika
- 1.5 cups tomato sauce or canned diced tomatoes
- 1 cup chicken broth or water
- ½ cup heavy cream
- 1 lb potato gnocchi (shelf-stable)
- 1 cup jalapeno pepper jack cheese shredded
- salt and pepper to taste
- red pepper flakes optional
Instructions
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Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat. Add the ground beef and chopped onion, and cook for about 10 minutes while stirring and crumbling the beef, until fully cooked. Using a large spoon, remove any excess liquid or fat into a heat-proof bowl.
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Add the chopped garlic and chili powder, then season generously with salt and pepper. Cook for another 2 minutes, stirring constantly.
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Pour in the tomato sauce, chicken broth, and heavy cream, stirring to combine. Add the uncooked potato gnocchi, bring to a boil over medium heat, and stir everything together. Cover with a lid and let the gnocchi cook for about 5 minutes on medium or low-medium heat while the sauce simmers.
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Stir in the shredded cheese and cook until the cheese has melted. Remove from heat and season with salt, freshly ground coarse black pepper, and red pepper flakes if desired.
Nutrition
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