Creamy Ground Beef Gnocchi

Instructions

1. Brown the Beef:
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the  ground beef and cook for 5-7 minutes, breaking it up with a spoon, until well-browned. Drain off any excess grease.

2. Sauté Aromatics:
Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

3. Create the Sauce:
Pour in the beef broth and  heavy cream. Add the diced tomatoes (with their juices), Italian seasoning, salt, and pepper. Stir to combine, scraping any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

4. Cook the  Gnocchi:
Stir in the uncooked gnocchi. Reduce the heat to medium, and let it simmer for 5-7 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened slightly.

5. Add Cheese and Melt:
Preheat your broiler. Turn off the heat under the skillet. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
Place the skillet under the broiler for 2-3 minutes, watching closely, until the cheese is melted, bubbly, and spotty brown.

6. Garnish and Serve:
Carefully remove the skillet (the handle will be hot!). Garnish with fresh parsley and let it rest for 2-3 minutes before serving.

🌟 Chef’s Tips & Variations

• No Oven-Safe Skillet? No problem! After adding the gnocchi in Step 4, simply cover the skillet with a lid for the last 2-3 minutes of cooking to melt the cheeses on the stovetop.

• Creamier Sauce: For an even richer, thicker sauce, stir in an extra ¼ cup of grated Parmesan cheese directly into the sauce right before adding the gnocchi.

• Add Vegetables: Feel free to add a handful of fresh spinach or ½ cup of frozen peas along with the gnocchi to wilt into the sauce.

• Different Protein: Ground beef can be easily swapped for ground Italian sausage, turkey, or chicken.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce.