Ground Beef Gnocchi Skillet (One-Pan, 30-Minute)
This ground beef and gnocchi bake has golden-crisped gnocchi, garlicky beef, and melty ricotta, and comes together in under 30 minutes in one-pan for a low-lift, lasagna-ish dinner that’s a fresh take on shelf-stable gnocchi.
Equipment
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
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).
Nutrition
Serving: 1 (of 6) | Calories: 372kcal | Carbohydrates: 37g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 1174mg | Potassium: 678mg | Fiber: 4g | Sugar: 5g | Vitamin A: 698IU | Vitamin C: 10mg | Calcium: 176mg | Iron: 6mg
