This ground beef gnocchi skillet brings together browned beef, tender potato gnocchi, and a creamy tomato sauce in one pan. Parmesan and fresh parsley finish the dish, which is best served straight from the skillet while the sauce is warm.
The sauce starts with familiar flavors: onion, garlic, tomato paste, crushed tomatoes, and beef broth, seasoned with Italian seasoning and paprika. Heavy cream softens the tomatoes, while the gnocchi simmer directly in the sauce and take on its savory flavor.
Build a savory tomato base
Browning the ground beef first gives the skillet its hearty foundation. Break the meat into small pieces as it cooks so it mixes evenly with the gnocchi and sauce. Once browned, drain excess fat while leaving a little in the skillet; that remaining fat helps carry the flavor of the onion and garlic.
Let the diced onion soften before adding the minced garlic and tomato paste. Stirring the paste through the beef and onion helps distribute its concentrated tomato flavor throughout the sauce. Add the crushed tomatoes, beef broth, Italian seasoning, paprika, salt, and black pepper, then bring the mixture to a gentle simmer. A gentle simmer keeps the sauce from cooking too aggressively before the gnocchi are added.
Let the gnocchi cook in the sauce
Shelf-stable potato gnocchi are convenient for this skillet, and simmering them in the tomato mixture lets them absorb some of its savory flavor. Cover the skillet as they cook, and stir once halfway through so the gnocchi cook more evenly and do not settle against the bottom.
Check a piece for tenderness before moving on. If the gnocchi are still firm, cover the skillet and continue cooking briefly, checking again before serving. Avoid rushing this stage: adding the cream and Parmesan before the gnocchi are tender can make it harder to judge when they are ready.
Finish gently for a creamy sauce
Stir in the heavy cream and grated Parmesan once the gnocchi are tender. Keep the heat at medium-low and stir gently as the cheese melts. This gives the sauce time to turn creamy and coat the beef and gnocchi without vigorous stirring breaking up the soft potato dumplings.
Taste the finished sauce and adjust the seasoning with the salt and black pepper if needed. Scatter chopped fresh parsley over the skillet just before serving. Parmesan adds a savory finish, while parsley brings a fresh note that balances the rich tomato cream sauce. Serve while everything is warm and creamy.
Frequently Asked Questions
Why cook the gnocchi directly in the sauce?
The shelf-stable potato gnocchi simmer in the tomato and beef broth mixture, picking up its savory flavor as they become tender. Cover the skillet and stir once during cooking to help them cook evenly in the sauce.
What should I do if the gnocchi are still firm?
Keep the skillet covered and continue cooking briefly, then check a gnocchi again for tenderness. Repeat as needed before stirring in the heavy cream and Parmesan, so the finished sauce does not distract from checking the gnocchi.
How do I keep the sauce creamy when adding Parmesan?
Wait until the gnocchi are tender, then lower the heat to medium-low before stirring in the heavy cream and Parmesan. Stir gently as the cheese melts; this helps the sauce become creamy while keeping the gnocchi intact.
Ground Beef Gnocchi Skillet with Tomato Cream Sauce
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes720
kcal35
minutesPotato gnocchi simmers with browned ground beef in a tomato cream sauce, then gets finished with Parmesan and parsley. Serve it straight from the skillet while the sauce is warm and creamy.
Ingredients
- Skillet
1 tbsp olive oil
1 lb 85% lean ground beef
1 small yellow onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
1 can (14.5 oz) crushed tomatoes
1 cup beef broth
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp black pepper
1 package (16 oz) shelf-stable potato gnocchi
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 minutes, breaking it into small bite-size pieces, until browned and no longer pink. Drain excess fat, leaving about 1 tablespoon in the skillet.
- Add the onion and cook for 4 minutes, stirring occasionally, until softened.
- Stir in the garlic and tomato paste and cook for 1 minute, until fragrant and evenly mixed with the beef and onion.
- Add the crushed tomatoes, beef broth, Italian seasoning, paprika, salt, and pepper. Cook for 4 minutes, bringing the sauce to a gentle simmer.
- Stir in the gnocchi. Cover the skillet and simmer for 7 minutes, stirring once halfway through, until the gnocchi are tender.
- Stir in the heavy cream and Parmesan. Cook for 3 minutes over medium-low heat, stirring gently, until the sauce is creamy and the cheese has melted. Sprinkle with parsley and serve.
Notes
- If the gnocchi are still firm after simmering, cover and cook for another minute or two, checking again before serving.
