Taco Gnocchi Skillet
Taco night meets gnocchi night in this cozy one-pan dinner loaded with seasoned beef, black beans, and melty cheese, ready in just 30 minutes and perfect for piling on all your favorite taco toppings.
Servings: 8 servings
Equipment
- 1 Dutch Oven
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.
Notes
- 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
Serving: 1serving | Calories: 363kcal | Carbohydrates: 36g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1171mg | Potassium: 545mg | Fiber: 7g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 11mg | Calcium: 161mg | Iron: 5mg