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soft potato gnocchi and browned ground beef in a pink tomato-cream sauce in a plain shallow bowl, with Parmesan melted into the sauce
Melissa Hart

Ground Beef Gnocchi

Shelf-stable potato gnocchi cook directly in this tomato sauce. They don't need a separate pot. Add the cream only after the dumplings are tender, then fold gently so they keep their shape. A short uncovered simmer gets the sauce back to a coating consistency. This is the bowl I want when pasta sounds good but boiling a second pan of water doesn't.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb 90% lean ground beef
  • 1 small onion finely diced
  • 2 garlic cloves minced
  • 1 can crushed tomatoes 15 oz
  • 3/4 cup low-sodium beef broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1 package shelf-stable potato gnocchi 16 oz
  • 1/3 cup heavy cream
  • 1/4 cup grated Parmesan

Method
 

  1. Heat the oil in a large deep skillet over medium-high heat. Brown the beef and onion for 7 to 8 minutes, breaking the meat into small pieces and bringing it to 160°F.
  2. Add the garlic and stir for 30 seconds. Add tomatoes, broth, Italian seasoning and salt and bring to a simmer.
  3. Stir in the gnocchi, cover and simmer over medium-low heat for 4 to 5 minutes, stirring once, until the centers are tender rather than floury.
  4. Uncover, stir in the cream and simmer for 2 minutes until the sauce clings to the gnocchi.
  5. Remove from the heat, fold in Parmesan and serve in shallow bowls.