This one-pan wonder brings all the delicious taste and deep soulfulness we crave from Italian food.
One of the (many!) things I love about gnocchi, the soft, pillowy clouds of potato goodness, is that when you serve them with a ground beef sauce, they satisfy the cravings of both “meat and potato” lovers and pasta lovers. True, gnocchi are more dumplings than they are actual pasta, but everything about this dish—including the flavors and the luscious mouthfeel—brings the classic Italian comfort and quintessential deliciousness of your favorite pasta meals.
While there are different types of gnocchi (such as the spinach and ricotta version called gnudi, zanzarelli that originated in the Lombardy region of Italy in the fifteenth century made with bread, milk, cheese, and ground almonds, and the very popular cauliflower gnocchi), the potato version is classic and my very favorite (those of you who hang with me on this blog know all about my obsessive love for potatoes). Most areas of Italy, especially in the north, have their own favorite way to prepare potato gnocchi. Some serve it with a simple sauce of butter and Parmesan, and others with a classic tomato sauce. But we love this ground beef gnocchi because the browned meat adds a deep layer of savoriness that pairs perfectly with the creamy, cheesy tomato sauce and all the Italian herbs.
Did I mention you will make the whole thing in one pan? Therein lies one of the great beauties of this dish. Once you’ve browned the meat and onions, you will finish the sauce with rich beef stock, bright tomatoes, wonderfully smooth and tangy heavy cream, and the nutty, salty Parmesan. Right before your very eyes, you’ll watch how these familiar ingredients transform into elegant comfort food at its very best. Oh, and don’t forget this: the gnocchi cook right in the sauce and absorb all the wonderful flavors. Genius!
Tips for perfect ground beef gnocchi
Lean ground beef, the first ingredient in our recipe, comes in different ratios of lean meat to fat. Because there are other ingredients in this dish that provide rich fat, like heavy cream and Parmesan, feel free to use the 90/10 lean beef (this way, there probably won’t be much, if any, excess fat to drain). While we recommend using a splash of the beef broth to deglaze the pan, you can always substitute a splash of good, full-bodied red wine like a cabernet sauvignon to add even more depth. Using a garlic press to mince your garlic will ensure even more concentrated flavor in every bite. And freshly grate your Parmesan for maximum flavor, too.
How do I store leftovers?
Cooked and cooled ground beef gnocchi can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw from frozen overnight in the fridge. Reheat gently on the stovetop until piping hot.
Serving suggestions
Ground beef gnocchi is great served with salad and bread (of course it is, it’s Italian!). We like it with pull-apart Garlic Rolls and a fresh, crisp Green Salad tossed in Balsamic Dressing for a simple but oh-so-satisfying weeknight dinner.
Here’s an idea for a perfect Italian meal: rich and creamy ground beef gnocchi served with Broccoli Rabe, irresistibly crispy Italian Fried Artichoke Hearts, and this lovely Focaccia with both Bread Dipping Oil and Garlic Butter. And don’t neglect dessert! Some Italian favorites around here include Cassata Cake, Tiramisu, or Cannoli.
Ground Beef Gnocchi
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup beef broth
- 1 can diced tomatoes, with juices (14 ounces)
- 3/4 cup heavy cream
- 24 ounces uncooked potato gnocchi
- 1/3 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender. Drain excess fat if necessary.
- Add the minced garlic, dried thyme, basil, and oregano to the skillet, stirring for about 1 minute until fragrant. Sprinkle in flour; stir and cook for 1-2 minutes longer. Add a splash of beef broth to deglaze the pan.
- Stir in the diced tomatoes with their juices, rest of beef broth, and heavy cream. Add the uncooked gnocchi and mix well. Once the mixture begins to bubble, reduce heat to medium, cover, and let it simmer for about 5 minutes.
- Check on the mixture and stir it. Continue cooking for a few more minutes until the gnocchi is tender and the sauce has thickened.
- Mix in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve hot, sprinkled with fresh parsley.
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