Published
Taco night and gnocchi night just had a very delicious baby. This Taco Gnocchi Skillet combines tender gnocchi, seasoned ground beef, black beans, tomatoes, and plenty of melty cheese in one cozy skillet. The gnocchi gets tossed right into the saucy taco mixture, so every bite is packed with all those bold taco flavors. And the best part? It all comes together in about 30 minutes with just one pan to clean up. Pile on your favorite taco toppings and bring the skillet straight to the table. I love avocado, jalapeños, cilantro, green onions, and a big spoonful of sour cream, but this is definitely a choose-your-own-adventure kind of dinner.
Gnocchi Beats Rice or Pasta on Taco Night
Taco skillets usually lean on rice or pasta to soak up all that seasoned beef and tomato sauce, like this cheesy Taco Skillet. Gnocchi does it better. Because it’s made with potato, gnocchi turns soft and pillowy instead of firm like pasta, so every bite feels rich and a little indulgent, almost like a cross between a taco and a cozy potato dish.
I tried this recipe with both regular dried pasta and shelf-stable gnocchi, and the difference was obvious. The gnocchi soaks up the taco-seasoned sauce without turning mushy, and it holds its shape even after simmering with the beans and tomatoes. It also cooks in a fraction of the time regular pasta needs, which is a big reason this dinner comes together so fast.
This recipe is also endlessly flexible. Ground beef is the classic choice, but ground turkey, ground chicken, or even shredded rotisserie chicken all work just as well if that’s what you have on hand. It’s the same easy swap I love in chicken fajitas. Stir in extra vegetables like bell peppers if you want to stretch the recipe or sneak in more veggies for picky eaters. However you make it, you’ll end up with a saucy, cheesy skillet that tastes like taco night had a baby with your favorite pasta bake.
Tips for Beginners
- Don’t skip deglazing the pan. After you brown the ground beef, splash in a couple of tablespoons of beef broth and scrape up the browned bits stuck to the bottom of the skillet. That browned bit is packed with flavor, and stirring it back into the sauce makes a noticeable difference in how rich the final dish tastes. I skipped this step once while testing, and the sauce fell flat by comparison.
- Add the gnocchi at the very end. Stir the cooked gnocchi in only after your sauce has simmered and thickened. Gnocchi is delicate, and if it sits in a bubbling skillet too long, it starts to break down and go mushy. A quick stir to coat it in sauce is all it needs before you add the cheese and let everything melt together.
- Pull the gnocchi the moment it floats. Shelf-stable gnocchi only needs a minute or two in boiling water, and it’s done as soon as it rises to the top. I let a batch go an extra minute during testing just to see what would happen, and it turned soft and a little waterlogged instead of pillowy. Drain it right when it floats, since it’ll cook a bit more once it hits the hot sauce anyway.
Taco Gnocchi Skillet
Ingredients
- 1 lb shelf stable gnocchi
- 1 tbsp olive oil
- ½ onion chopped
- 1 lb. ground beef
- 1 packet taco seasoning
- 8 oz. tomato sauce
- ¾ cup beef broth
- 14.5 oz diced tomatoes 1 can (do not drain)
- 15 oz black beans 1 can, drained
- 1 cup shredded cheddar or Colby jack cheese
Instructions
- Cook the gnocchi according to package directions.1 lb shelf stable gnocchi
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and cook until softened. Add in the ground beef and taco seasoning. Then, brown the meat. Pour in a couple tablespoons of beef broth if needed to scrape up any brown bits from the bottom of the pan.1 tbsp olive oil, ½ onion, 1 lb. ground beef, 1 packet taco seasoning, ¾ cup beef broth
- Stir in the tomato sauce, diced tomatoes, beans, and the remaining beef broth. Bring the mixture to a simmer for 4-5 minutes.8 oz. tomato sauce, 14.5 oz diced tomatoes, 15 oz black beans
- Stir in the cooked gnocchi.
- Top with cheese. Let the cheese melt while on the stove or transfer the pan to the oven and broil for a couple minutes.1 cup shredded cheddar or Colby jack cheese
- Top with any desired toppings before serving.
Equipment
- 1 Dutch Oven
Becky’s Tips
- Boil the gnocchi first and pull it the moment it floats, usually just a minute or two. Overcooking it makes it soft and waterlogged instead of pillowy.
- Stir the gnocchi in last, only after the sauce has simmered and thickened, so it doesn’t break down.
- Deglaze the pan with a splash of beef broth after browning the beef for the best flavor.
- Fresh gnocchi cooks a minute or two faster than shelf-stable. Frozen doesn’t need thawing, but it may need an extra minute in the boiling water.
- Taco seasoning and canned beans both add salt, so taste before adding more, or make your own seasoning for more control.
- Ground turkey, ground chicken, or shredded rotisserie chicken all work in place of ground beef.
- Adjust the heat level with a milder or spicier taco seasoning, or add jalapeños and pepper jack cheese.
- Bulk up the vegetables with chopped bell peppers or corn added with the onion.
- Leftovers keep in the fridge for up to 4 days or in the freezer for up to 3 months, though the gnocchi softens slightly after freezing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Taco Gnocchi Skillet Step by Step
Gather all the ingredients together.
Cook the gnocchi: Bring a pot of water to a boil and cook 1 lb of shelf-stable gnocchi according to the package directions. It’s ready when the pieces float to the top, usually just a couple of minutes. Drain and set aside.
Sauté the onion and brown the beef: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add ½ chopped onion and cook until it’s softened and turning translucent, about 3 minutes. Add 1 lb. ground beef and 1 packet of taco seasoning. Break up the meat as it cooks and brown it fully, about 5-7 minutes. If browned bits are sticking to the bottom of the pan, pour in a couple of tbsp of beef broth and scrape them up. This is where a lot of the flavor comes from, so don’t rush it.
Build the sauce: Stir in the 8-oz can. of tomato sauce, the 14.5-oz. can of diced tomatoes (with their juices), the drained 15-oz. can of black beans, and the remaining beef broth. Bring the mixture to a simmer and let it bubble gently for 4-5 minutes. The sauce should thicken slightly and smell rich and savory, with the tomatoes breaking down into the beef.
Add the gnocchi: Stir the cooked gnocchi into the skillet, folding gently so each piece gets coated in sauce without breaking apart.
Melt the cheese: Sprinkle 1 cup of shredded cheddar or Colby jack cheese evenly over the top. Cover the skillet and let it melt over the stove for a couple of minutes, or transfer the pan to the oven and broil for 1-2 minutes until the cheese is melted and starting to turn golden in spots. Watch it closely under the broiler since it can go from melted to burnt fast.
Add your toppings and serve: Finish with your favorite toppings, like chopped cilantro, green onions, avocado, sliced jalapeños, salsa, or sour cream. Serve it hot, straight from the skillet.
Variations and Toppings
- Swap the protein. Ground turkey, ground chicken, or shredded rotisserie chicken all work in place of ground beef if you want a lighter option.
- Adjust the spice level. Use a mild taco seasoning for a family-friendly batch, or add sliced jalapeños and a spicier cheese like pepper jack if you want more heat.
- Swap the beans. Pinto beans work just as well as black beans if that’s what’s in your pantry.
- Bulk it up with vegetables. Stir in chopped bell peppers or corn along with the onion for extra color, texture, and nutrition.
- Try a different cheese. A Mexican cheese blend melts just as beautifully as cheddar or Colby jack if you want a change.
- Make your own taco seasoning instead of using a store-bought packet if you want more control over the sodium.
- Chopped cilantro and green onions for freshness
- Diced avocado or guacamole for creaminess
- Sliced jalapeños for a spicy kick
- Salsa for extra tang
- Sour cream to cool things down
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
You can freeze taco gnocchi for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. The gnocchi may be a little softer after freezing and thawing, but it will still make a great easy meal.
Reheating
Reheat leftovers on the stovetop over medium-low heat. Add a splash of beef broth if the sauce has thickened. For individual portions, microwave in 30-second intervals, stirring between each, until heated through.
Make Ahead
You can make the beef and taco sauce up to 2 days ahead and keep it refrigerated. When you’re ready to serve, reheat the sauce, cook the gnocchi, and stir everything together before topping with cheese.
What to Serve with Taco Gnocchi
I love putting all the taco toppings on the table and letting everyone build their own bowl. It makes this an especially fun dinner for families because everyone can add exactly what they like. For a fresh side, Esquites is a great match. The sweet corn, lime, and creamy dressing balance out the rich, cheesy skillet.
If you’re making dinner for a crowd, start things off with Mexican street corn dip. It’s creamy, cheesy, and perfect for scooping up with tortilla chips while dinner comes together. And honestly, don’t underestimate a bowl of tortilla chips alongside this skillet. They’re perfect for scooping up the saucy beef and gnocchi, especially for the kids.
And if you’re feeding kids or picky eaters, keep a bowl of tortilla chips on the table for scooping, along with a batch of nacho cheese sauce for extra dipping. It turns the skillet into more of a nacho-style dinner, which is an easy sell for anyone who’s hesitant about gnocchi.
More Italian-Meets-Mexican Dinners You’ll Love
- Taco Spaghetti: The same crossover idea, with taco-seasoned beef and sauce tossed through spaghetti instead of gnocchi. A great next pick if you love this format but want to switch up the base some night.
- Taco Mac and Cheese: Another one-pan, kid-approved dinner that stirs taco seasoning into ultra creamy mac and cheese. Perfect if your family loves the cheesy comfort-food side of this skillet.
- Taco Pizza: Proof that taco night pairs with just about any Italian classic, this one swaps gnocchi for a crispy pizza crust piled with the same seasoned beef and toppings. A fun pick for game night or when the kids want to help build dinner.
- Chicken Enchilada Mexican Pasta Salad: Takes the same bold, taco-spiced flavors and tosses them cold with pasta, corn, and beans. A great make-ahead option if you’re feeding a crowd alongside this skillet.
