Ground Beef Gnocchi
Browned ground beef and onion in a creamy tomato sauce, with potato gnocchi cooked right in the skillet and Parmesan stirred in at the end. Serves 4.
Want This Recipe Later?
Ingredients
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning or to taste
- 14 ounces diced tomatoes 1 can, with juices
- 1/3 cup chicken or beef broth
- 3/4 cup heavy cream or whipping cream
- 1 pound potato gnocchi uncooked, shelf-stable
- 1/2 cup Parmesan cheese freshly grated
- salt and pepper to taste
Instructions
- Brown the ground beef and onion in a large skillet over medium-high heat for 7 to 10 minutes, breaking up the meat as it cooks, until the beef is cooked through and reaches 160°F. If there is a lot of excess fat, spoon most of it out.
- Stir in the garlic and Italian seasoning.
- Add the diced tomatoes with their juices, the broth, the cream and the uncooked gnocchi, and give it a good stir. Once the sauce starts to bubble again, cover the pan, reduce the heat to medium and cook for 5 minutes.
- Uncover the pan, stir, and cook a few more minutes, until the gnocchi is cooked through and soft and the sauce has thickened to your liking.
- Stir in the Parmesan and season with salt and pepper. Serve right away.
Notes
The gnocchi goes in uncooked; watch it once it is in, because overcooked gnocchi turns gummy. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 582kcalCarbohydrates: 41.5gProtein: 32.6gFat: 31.6gSodium: 956mgFiber: 4.1gSugar: 5.6g