Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Seasonings and Liquids
- 1/4 teaspoon Italian seasoning (or to taste)
- 1 (14 ounce) can diced tomatoes with juices
- 1/3 cup chicken or beef broth
- 3/4 cup heavy/whipping cream
Main Carb
- 1 pound uncooked potato gnocchi
Dairy and Finishing
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Brown the Beef and Onion: Heat a skillet over medium-high heat and add the lean ground beef and chopped onion. Cook for 7 to 10 minutes, breaking up the beef as it browns. If there is excess fat after cooking, carefully spoon most of it out from the skillet.
- Add Garlic and Italian Seasoning: Stir the minced garlic and Italian seasoning into the browned beef mixture, cooking briefly until fragrant.
- Add Tomatoes, Broth, Cream, and Gnocchi: Pour in the canned diced tomatoes with their juices, chicken or beef broth, and heavy cream. Add the uncooked potato gnocchi to the skillet and stir everything together well. Once the sauce begins to bubble again, cover the skillet and reduce the heat to medium. Let it cook for 5 minutes.
- Simmer Until Gnocchi is Tender: Uncover the skillet and stir the sauce. Continue cooking for a few more minutes until the gnocchi is soft and cooked through, and the sauce has thickened to your preference.
- Finish with Parmesan and Seasoning: Stir in the freshly grated Parmesan cheese and season the dish with salt and pepper to taste. Serve immediately while hot.
Notes
- Use lean ground beef to reduce excessive fat but still retain flavor.
- Spoon out excess fat after browning beef for a less greasy sauce.
- Adjust Italian seasoning quantity to your taste preferences.
- Make sure to cover the skillet while simmering to help gnocchi cook evenly.
- Parmesan cheese adds a savory finish; substitute with a vegetarian hard cheese if desired.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
