Ingredients (~6 servings)
- 1 1/2 lbs lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 tsp Italian seasoning
- 1 can (14 oz) diced tomatoes with juices
- 1/2 cup chicken or beef broth
- 1 cup heavy cream
- 1 1/2 lbs uncooked potato gnocchi
- 3/4 cup freshly grated parmesan cheese
- Salt & pepper to taste
Brown the Ground Beef and Onion
Heat a large skillet over medium-high heat and add the ground beef and chopped onion.
Cook for ~8-10 minutes, breaking up the beef with a spoon as it browns.
If there’s a lot of excess fat pooling in the pan, spoon most of it out – you want to keep maybe 1-2 tablespoons for flavor.
Add Garlic and Seasoning
Stir in the minced garlic and Italian seasoning.
Cook for another ~30 seconds until the garlic is fragrant but not browned.
Build the Sauce and Add Gnocchi
Add the diced tomatoes with their juices, broth, heavy cream, and gnocchi to the pan.
Give everything a good stir to combine – the gnocchi will be sitting in the liquid at first.
Once the sauce starts bubbling, cover the pan and reduce heat to medium.
Cook covered for ~5 minutes.
Finish Cooking Until Gnocchi is Tender
Remove the lid and stir everything together.
The gnocchi should be starting to soften and the sauce should be thickening.
Continue cooking uncovered for another ~3-4 minutes, stirring occasionally, until the gnocchi is completely tender when you press it with a fork and the sauce coats the back of a spoon.
Add Cheese and Season
Stir in the parmesan cheese until melted and incorporated.
Taste and add salt and pepper as needed – the cheese adds saltiness so start with just a pinch.
Serve immediately while hot.
Ground Beef Gnocchi
Ingredients
Ingredients (~6 servings)
- 1 1/2 lbs lean ground beef
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/2 tsp Italian seasoning
- 1 can diced tomatoes with juices 14 oz
- 1/2 cup chicken or beef broth
- 1 cup heavy cream
- 1 1/2 lbs uncooked potato gnocchi
- 3/4 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Brown ground beef and onion in a large skillet over medium-high heat for 8-10 minutes, breaking up meat as it cooks. Spoon out excess fat, leaving 1-2 tablespoons.
- Stir in garlic and Italian seasoning, cook 30 seconds until fragrant.
- Add diced tomatoes with juices, broth, heavy cream, and gnocchi to the pan and stir well.
- Bring to a bubble, cover, reduce heat to medium, and cook 5 minutes.
- Remove lid and stir, then cook uncovered 3-4 minutes more, stirring occasionally, until gnocchi is tender and sauce thickens.
- Stir in parmesan cheese until melted.
- Taste and season with salt and pepper as needed.
- Serve immediately.
