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.

One Pot Creamy Ground Beef Gnocchi

Name: Ground Beef Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 lb ground beef (85/15); 1/2 cup yellow onion, diced; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 16 ounce package of potato gnocchi; 1 cup chicken stock; 1/2 cup heavy cream; 1 cup parmesan cheese, shredded fine from the block; 1/3 cup peppadew sweet piquante peppers from the jar, roughly chopped; 1 teaspoon fresh parsley, minced

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

Scale

1 tablespoon olive oil
1 lb ground beef (85/15)
1/2 cup yellow onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
16 ounce package of potato gnocchi
1 cup chicken stock
1/2 cup heavy cream
1 cup parmesan cheese, shredded fine from the block
1/3 cup peppadew sweet piquante peppers from the jar, roughly chopped
1 teaspoon fresh parsley, minced

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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!

Equipment

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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