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Mouthwatering Ground Beef Gnocchi Recipes You Need to Try

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Learn how to make delicious ground beef gnocchi recipes. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound russet potatoes (about 2 medium), for light and fluffy gnocchi
  • 1 ½ cups all-purpose flour, plus extra for dusting (substitute with gluten-free flour blend if needed)
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1 pound ground beef (preferably 80/20 for flavor and juiciness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes or fresh tomatoes, peeled and chopped
  • 1 tablespoon tomato paste (optional, for richness)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or a handful of fresh basil leaves, torn
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or bacon fat for cooking (bacon fat for extra depth and nostalgia)
  • Grated Parmesan cheese, for serving (optional but highly recommended)

Instructions

  1. Start by boiling the potatoes whole and unpeeled in salted water for about 30-40 minutes, or until a fork easily pierces through. This keeps them dry and fluffy inside, just like Mama Lu always taught me when making biscuits—never let the dough get too wet.
  2. Drain the potatoes and let them cool just enough to handle. Peel off the skins with your fingers or a small knife and pass the potatoes through a ricer or mash thoroughly until smooth.
  3. Place the mashed potatoes on a clean surface and sprinkle with salt and about 1 ½ cups of flour. Make a well in the center and add the beaten egg.
  4. Gently mix the dough with your hands, folding it until it comes together into a soft, slightly sticky ball. Add a little more flour if it feels too wet, but be careful not to overwork it—just like kneading biscuit dough, you want it tender, not tough.
  5. Divide the dough into four portions. Roll each portion into a long rope about ¾ inch thick, then use a knife to cut into 1-inch pieces. If you like, gently roll each piece over the back of a fork to get those classic gnocchi ridges that hold sauce better.
  6. Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface—about 2-3 minutes. Scoop them out with a slotted spoon and set aside on a lightly floured tray.
  7. While the gnocchi cooks, heat olive oil (or bacon fat if you’re feeling nostalgic) in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  8. Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  9. Stir in crushed tomatoes, tomato paste, oregano, and basil. Simmer on low for 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  10. Carefully add the cooked gnocchi to the skillet, tossing gently to coat them in the sauce. Let them simmer together for a few minutes so the gnocchi soak up some of those rich flavors.
  11. Serve hot, sprinkled generously with freshly grated Parmesan cheese. Pour a glass of your favorite red wine or cold sweet tea, sit back on your porch swing if you can, and enjoy the kind of meal that brings you right back home.

Find it online: https://claracooking.com/ground-beef-gnocchi-recipes/