Here’s a hearty Beef Gnocchi recipe—soft gnocchi tossed in a savory beef and tomato sauce 🍝🥩
Ingredients (serves 4)
- 1 lb (450 g) beef (ground or stew meat, cut small)
- 1 lb (450 g) potato gnocchi (store-bought or homemade)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes or tomato sauce
- ½ cup beef broth
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt & pepper, to taste
- Optional: ¼ cup grated Parmesan, fresh basil, or parsley for garnish
Instructions
- Cook the beef
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic, sauté until fragrant (3–4 minutes).
- Add beef, cook until browned. Season with salt, pepper, and Italian herbs.
- Add sauce
- Pour in diced tomatoes and beef broth.
- Simmer 10–15 minutes until slightly thickened.
- Cook gnocchi
- While sauce simmers, cook gnocchi according to package instructions (usually boil 2–3 minutes until they float).
- Drain and reserve a little pasta water.
- Combine
- Toss cooked gnocchi with beef sauce in the skillet.
- If needed, add a splash of reserved water to loosen the sauce.
- Serve
- Plate gnocchi and sauce.
- Sprinkle with Parmesan and garnish with fresh basil or parsley.
Tips & Variations
- Cheesy twist: Stir in shredded mozzarella for a cheesy gnocchi bake.
- Vegetable boost: Add mushrooms, spinach, or zucchini to the sauce.
- Spicy version: Add red pepper flakes for heat.
- One-pan meal: Cook gnocchi in sauce directly, skipping boiling, for a richer flavor.
If you want, I can also give a creamy beef gnocchi skillet version that’s faster and super cozy, almost like a one-pan comfort meal.
Do you want me to do that?
