Ground Beef Gnocchi is so creamy and makes the perfect cozy Weeknight meal. Get ready for a quick and easy 30 minute dinner that cooks all in one pot for easy clean up.
If you're craving comfort food, you've found the right recipe with tender potato gnocchi, juicy ground beef and sweet and spicy peppers, all in a creamy sauce.
I love gnocchi for one pot meals because it tastes amazing and it cooks much faster than dry pasta. This one is a must try!
For more gnocchi recipes, try this Slow Cooker Chicken Gnocchi Soup, Gnocchi with Marinara and Creamy Pesto Gnocchi.
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Why You'll Love This Recipe:
- Big on Flavor. This recipe is Italian comfort food at its finest with so much taste!
- Quick and Easy. Ready in 30 minutes with minimal prep work and simple instructions to follow.
- One Pot. Super simple clean up!
- Affordable. This is a great recipe to easily feed a family of four on a budget. The gnocchi and ground beef are fairly inexpensive options.
For more one pot meals, try this Broccoli Cheddar Pasta, Beef Macaroni, and Chicken Orzo Bake.
Ingredients:
Potato Gnocchi: Can be found by the dry pasta in the grocery store. I've had brands I don't love and this Gia Russa is one of my favorites. As you can see on the package, gnocchi cooks in minutes!
Ground Beef: I recommend an 85/15 lean to fat ratio for the ground beef. This ratio won't dry out, but will also have less fat in the pot versus an 80/20 ratio.
Chicken Stock: I highly recommend chicken stock instead of chicken broth. The stock is made with bones and always has richer flavors. I like the Kitchen Basics brand and Kirklands brand from Costco.
Peppadew Peppers: These are sweet and spicy peppers with so much flavor. I can only find them at certain stores. Harris Teeter carries them near the olives in a glass jar. Use roasted red peppers if you can't find them.
Parmesan Cheese: Parmigiano Reggiano is always my brand of choice when it comes to parmesan cheese. It's nutty and melts quickly into creamy deliciousness.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations:
The ground beef can be substituted with 93/7 instead of 85/15.
If you're thinking sausage instead of ground beef, try this Sausage Gnocchi Recipe. Both are really tasty!
Can't find the peppadew peppers or have spicy haters in the house? Chop up jarred roasted red peppers instead.
If you love Italian inspired dinners, you'll love this Pesto Ricotta Pasta, Rose Pasta and Chicken Romano.
How to Make Beef Gnocchi:
Step 1: In a large dutch oven or pot over medium heat on the stovetop, add in the olive oil, ground beef, and onions. Break up the meat as it cooks until it is no longer pink.
Step 2: If you have a lot of excess grease in the pan, carefully dump it out without losing any of the beef and onions or turn off the heat and push the meat and onions to one side of the pot. Lift the handle of the side of the pot to allow the grease to pour into the other half of the pan. Use a few paper towels and carefully soak it up.
Step 3: Return the heat to medium low. Toss in the garlic, spices and gnocchi and stir. Make sure the gnocchi aren't sticking together. Cook for 60 seconds.
Step 4: Stir in the heavy cream and chicken stock. Cover with lid and cook for 6 minutes, stirring half way through.
Step 5: Add in the peppadew peppers and parmesan cheese. Stir until the cheese melts.
Step 6: Top with fresh parsley, then serve and enjoy!
Expert Tips:
- Shred the cheese finely from a block if possible and avoid pre-shredded cheese. They have anti-caking agents in the bagged cheese that don't melt well.
- Be careful when draining the fat from the beef. I find it easiest to turn off the heat and push the beef to one side and pat dry the other side of the pot with paper towels. You can leave some fat in the mixture, but you don't want a lot.
- Use a wooden spoon to avoid scratching the pot when stirring the gnocchi. Scrape them off the bottom of the pot if needed.
For more Italian favorites, try this Grinder Salad, Pastina Soup, and Vegetarian Stuffed Shells.
Recipe FAQs:
No, it's actually made from potato. It tastes a lot like a chewy dumpling and is incredible with creamy sauces.
Gnocchi can be boiled in water, pan fried in a skillet, baked, or cooked in a one pot meal like this one, where it actually cooks in the chicken stock and heavy cream until cooked throughout.
Place into a sealed container and refrigerate for up to 2 days. To reheat, place the beef gnocchi into a dutch oven or into a covered pot and heat on medium low until hot. I recommend adding a small splash of chicken stock into the mixture to make it creamy again and help it to separate.
More Italian Recipes You'll Love:
If you tried this Ground Beef Gnocchi Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Ground Beef Gnocchi
- Total Time: 30 minutes
- Yield: Approximately 5-6 cups 1x
Description
This Ground Beef Gnocchi is so creamy and makes the perfect cozy Weeknight meal. Get ready for a quick and easy 30 minute dinner that cooks all in one pot for easy clean up.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef (85/15)
- ½ cup yellow onion, diced
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 16 ounce package of potato gnocchi
- 1 cup chicken stock
- ½ cup heavy cream
- 1 cup parmesan cheese, shredded fine from the block
- ⅓ cup peppadew sweet piquante peppers from the jar, roughly chopped
- 1 teaspoon fresh parsley, minced
Instructions
- In a large dutch oven or pot over medium heat on the stovetop, add in the olive oil, ground beef, and onions. Break up the meat as it cooks until it is no longer pink.
- If you have a lot of excess grease in the pan, carefully dump it out without losing any of the beef and onions or turn off the heat and push the meat and onions to one side of the pot. Lift the handle of the side of the pot to allow the grease to pour into the other half of the pan. Use a few paper towels and carefully soak it up.
- Return the heat to medium low. Toss in the garlic, spices and gnocchi and stir. Make sure the gnocchi aren't sticking together. Cook for 60 seconds.
- Stir in the heavy cream and chicken stock. Cover with lid and cook for 6 minutes, stirring half way through.
- Add in the peppadew peppers and parmesan cheese. Stir until the cheese melts.
- Top with fresh parsley, then serve and enjoy!
Notes
- Shred the cheese finely from a block if possible and avoid pre-shredded cheese. They have anti-caking agents in the bagged cheese that don't melt well.
- Be careful when draining the fat from the beef. I find it easiest to turn off the heat and push the beef to one side and pat dry the other side of the pot with paper towels. You can leave some fat in the mixture, but you don't want a lot.
- Use a wooden spoon to avoid scratching the pot when stirring the gnocchi. Scrape them off the bottom of the pot if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Italian
Lisa says
Creamy and delish! I love gnocchi recipes. Thank you!
Tara Smithson says
Thanks so much for the review Lisa! Love gnocchi too. It cooks so fast!