Ground Beef Gnocchi
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Pillowy potato gnocchi and ground beef in a creamy tomato sauce, made in one skillet in 30 minutes. The gnocchi cooks right in the sauce, soaking up flavor as it turns tender.
By Mia HartwellUpdated January 22, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Pillowy gnocchi in a creamy tomato-beef sauce
- One skillet, ready in 30 minutes
- No need to boil the gnocchi separately
- Comforting and hearty with a hidden serving of greens
Ground Beef Gnocchi
30 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 560kcal
- Protein
- 30g
- Carbs
- 54g
- Fat
- 26g
- Fiber
- 4g
- Sugar
- 8g
Step-by-Step Instructions
- 1
Brown the ground beef in a large skillet over medium-high until no longer pink, about 6-7 minutes; drain. Confirm it reached 160°F (71°C).
- 2
Add the onion and cook 3 minutes, then the garlic and tomato paste for 1 minute.
- 3
Stir in the crushed tomatoes, beef broth, and Italian seasoning and bring to a simmer.
- 4
Add the gnocchi straight from the package (no need to pre-boil), stir, cover, and simmer 5-6 minutes until the gnocchi is tender and pillowy.
- 5
Stir in the cream, Parmesan, and spinach and cook 2 minutes until the spinach wilts and the sauce is creamy.
- 6
Season to taste, garnish with basil, and serve.
Pro Tips for the Best Results
- Cook the gnocchi right in the sauce — no separate pot needed, and it soaks up flavor as it cooks.
- Stir once or twice while the gnocchi simmers so the pieces don't stick together.
- Don't overcook the gnocchi; it's done in just 5-6 minutes once tender and floating.
- Add the spinach at the end so it wilts but keeps its color.
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How to Cook Ground Beef Gnocchi
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the beef and start the sauce
Brown the beef to 160°F (71°C) and drain it, then cook the onion, garlic, and tomato paste. Caramelizing the tomato paste for a minute deepens the sauce's flavor and color before the liquids go in.
Cook the gnocchi in the sauce
Add the crushed tomatoes and broth, bring to a simmer, then drop the gnocchi straight in — no pre-boiling needed. It cooks in just a few minutes, turning tender and pillowy while soaking up the savory tomato-beef flavor. Stir occasionally so the pieces don't clump.
Make it creamy
Finish with cream, Parmesan, and spinach, which turn the sauce silky and add a pop of green. Cook just until the spinach wilts and the sauce coats the gnocchi. Loosen with a splash of broth if it tightens, then garnish with basil and serve.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream, as the gnocchi continues to absorb liquid. Best enjoyed fresh.
Serving Suggestions
This ground beef gnocchi pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Do I need to boil the gnocchi first?+
No. Shelf-stable gnocchi cooks directly in the simmering sauce, absorbing flavor — just don't overcook it.
Can I make it without cream?+
Yes. Leave it out for a marinara-style sauce, or stir in a spoonful of cream cheese or ricotta for richness instead.
What if my sauce is too thick?+
The gnocchi absorbs liquid as it cooks, so loosen the sauce with a splash of broth or water as needed.
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