Description
Tender potato gnocchi in a rich, creamy ground beef sauce with vegetables and Parmesan cheese. A comforting one-pan dinner ready in 30 minutes.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1 package (16-18 oz) potato gnocchi
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 8 oz mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes, drained
- 3/4 cup heavy cream
- 1/2 cup beef broth
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1. Heat olive oil in a large skillet over medium-high heat. Cook diced onion for 3-4 minutes until softened.
- 2. Add garlic and bell pepper, cook 2 minutes more, stirring frequently.
- 3. Add ground beef, brown for 2-3 minutes without stirring, then break up and cook until no pink remains.
- 4. Add mushrooms and cook 3-4 minutes until they release moisture and brown.
- 5. Stir in tomato paste and cook 1 minute until darkened.
- 6. Add diced tomatoes, oregano, thyme, paprika, and red pepper flakes. Simmer 5 minutes.
- 7. Pour in beef broth and simmer 3-4 minutes more.
- 8. Meanwhile, cook gnocchi in boiling salted water according to package directions. Drain.
- 9. Reduce heat to low and slowly stir in heavy cream. Simmer 2-3 minutes until thickened.
- 10. Add cooked gnocchi and fold into sauce. Heat through 2-3 minutes.
- 11. Remove from heat and stir in Parmesan cheese.
- 12. Garnish with fresh parsley and serve immediately.
Notes
Store leftovers in refrigerator up to 3 days. Reheat gently with splash of cream if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g