Easy Gnocchi & Beef Skillet (1-Pan, 30-Minute Dinner!)
This gnocchi & beef bake has golden-crisped gnocchi (no pre-boiling!), garlicky ground beef, and melty ricotta. It comes together in under 30 minutes in one-pan for a low-lift, lasagna-ish dinner that’s an easy recipe using shelf-stable gnocchi.
5 star review
“This turned out amazing! This is the perfect meal for a cold autumn or winter evening, and it’s definitely going into our regular rotation…heck, I think it could even work for a simple dinner on Christmas Eve or Christmas! Thank you for another fabulous recipe!”
– Christianne
Try This Easy Gnocchi Recipe with Ground Beef for Dinner Tonight!
I created this one-skillet gnocchi bake because I wanted that baked pasta comfort without all the pots, layers, or pre-boiling anything. And in the process trying to short-cut lasagna, I think I might have come up with something even better, especially for people who love gnocchi!
Crisping the gnocchi right in the pan gives it those golden-chewy edges, the garlicky ground beef brings all the flavor, and the ricotta-mozzarella combo melts into these creamy little pockets that make every bite feel cozy but not too heavy. It manages to feel both cozy and satisfying, all with just one pan and about 30 minutes (which you know I love!).
Truly, it’s giving weeknight lasagna energy without the drama. A lot like my one-skillet turkey and zucchini with ricotta, which is another solid option when I want something low-fuss but still feels like a real dinner, this one uses pantry staples you probably already have on hand and turns them into a craveable dinner that will have everyone going back for seconds.
Now, two quick things to know about this one: let the gnocchi really brown before you stir it back in so for the best texture, and broil the top at the end if you like those golden cheese bubbles (I always do). I’ve definitely eaten this straight from the pan while standing at the counter and have zero regrets!
Welcome to My Kitchen – Let’s Make a Gnocchi Beef Skillet!
Testing Tips for This Easy Skillet Dinner
- In testing I found that crisping the gnocchi really well before baking made the biggest difference, as it gives you those golden, slightly chewy edges that hold their texture in the sauce. Truly, it’s worth the extra few minutes, I promise!
- I’ve made this one with both full-fat and part-skim ricotta, and while either works, the full-fat version is extra creamy and definitely my favorite. No surprise there. 😉
- I found that a quick broil at the end makes the top cheesy and golden in the best way. Just don’t walk away during that minute, as I’ve learned the hard way.
- I recommend letting it rest for 5 to 10 minutes before serving so everything settles. It also gives you a second to pour a glass of wine or sneak a bite straight from the skillet. Not that I’ve done that.
Easy Gnocchi & Beef Skillet (1-Pan, 30-Minute Dinner!)
Ingredients
- 4 teaspoons olive oil, divided
- 1 16-ounce package shelf-stable gnocchi
- 1 pound lean ground beef
- ½ teaspoon kosher salt, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ⅔ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 24 ounces marinara sauce (about 3 cups)
- ⅓ cup shredded mozzarella cheese
Equipment
Instructions
- Crisp the Gnocchi: Preheat the oven to 400°F. In a large oven-safe skillet, heat 2 teaspoons of the olive oil over medium heat.
- Add the gnocchi in an even layer and cook for 5-6 minutes, stirring occasionally, until golden and lightly crisped. Transfer to a bowl and set aside.
- Sauté the Beef: In the same skillet, add 2 teaspoons of olive oil, the ground beef, and ¼ teaspoon of the salt. Cook over medium heat until browned and cooked through, breaking it up as it cooks, about 6-8 minutes.
- Add the onion, garlic, Italian seasoning, ¼ teaspoon of salt, and pepper. Cook for another 3-4 minutes, until the onion is soft and fragrant.
- Make the Ricotta Mixture: While the beef is cooking, mix together the ricotta and Parmesan in a small bowl.
- Add the Sauce and Gnocchi: Pour the marinara sauce into the pan and stir to combine. Return the crisped gnocchi to the skillet and gently stir to coat everything in the sauce.
- Finish with Cheese: Dollop the ricotta & Parmesan mixture over the top, then sprinkle with the mozzarella.
- Bake: Transfer the skillet to the oven and bake for 5-10 minutes, until the cheese is melty and bubbly. Optional: broil for 1–2 minutes at the end for extra golden cheese. Let cool slightly, then top with parsley, if using.
Notes
- Marinara: I recommend using a really good quality marinara sauce (I’m partial to my quick homemade marinara) so the final bake isn’t too loose. Think more saucy lasagna, less soup-in-a-skillet.
- Serving: Chopped fresh basil or parsley (optional).
This turned out amazing! I needed a simple recipe for dinner earlier this week and when this one dropped into my email, I knew it would be a winner. I substituted ground turkey for the beef, but followed the rest of the recipe exactly as is, minus the onion due to sensitivity. I opted to use Rao’s Sensitive Marinara sauce, and I did include the fresh minced garlic for a flavor boost because I tolerate fresh garlic better than the powdered version. This is the perfect meal for a cold autumn or winter evening, and it’s definitely going into our regular rotation…heck, I think it could even work for a simple dinner on Christmas Eve or Christmas! Thank you for another fabulous recipe!
Christianne, woohoo, so happy to hear you enjoyed this recipe, and I agree, I think it would work as a simple (but still stunning) holiday dinner! Thanks, too, for your notes on how to make this one without onions, for sharing your notes, and for leaving a review!