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Irresistible Ground Beef Gnocchi Recipe You Need to Try

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

Ingredients

Scale

  • 1 pound ground beef (80/20 for best flavor and juiciness; ground turkey or plant-based beef substitute works too)
  • 1 pound potato gnocchi (store-bought or homemade if you want to channel your inner Mama Lu)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1/2 cup beef broth (or vegetable broth for a lighter touch)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or a few fresh leaves if you have them handy)
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1/4 cup grated Parmesan cheese (plus extra for serving)
  • Fresh parsley or basil, chopped, for garnish

If you’re feeling adventurous or want to add a little more depth, a splash of red wine in the sauce works wonders — something Mama Lu would have called “just a pinch of magic.” And if you prefer, swapping the ground beef for ground pork or a mix of both creates a richer, more nuanced flavor.

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. This step reminds me of Mama Lu’s kitchen, where the scent of onion softened over low heat always meant something good was coming.
  2. Add the garlic and cook for another minute until fragrant. Be careful not to burn it — burnt garlic is a heartbreak I learned early on.
  3. Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 7-8 minutes. Drain excess fat if you prefer a leaner sauce, though I like to keep some for richness.
  4. Stir in the crushed tomatoes, beef broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low. Let it cook gently while you prepare the gnocchi, about 15 minutes. This slow simmer is where flavors meld, much like the slow Sunday afternoons I remember from my childhood.
  5. Meanwhile, cook the gnocchi according to package instructions. Usually, this means boiling them in salted water until they float to the surface, which takes about 2-3 minutes. When they float, that’s your sign they’re ready — much like the signal of a biscuit rising in the oven back home.
  6. Drain the gnocchi and add them directly to the sauce. Gently toss to coat, letting the gnocchi soak up some of that rich tomato and beef goodness for 2-3 minutes over low heat.
  7. Turn off the heat and stir in the grated Parmesan cheese. The cheese melts into the sauce, creating a creamy, savory finish that Mama Lu would have nodded at with approval.
  8. Serve hot, garnished with fresh parsley or basil and extra Parmesan on the side. Gather ’round the table and enjoy — this is where the magic happens.

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