Stovetop Gnocchi (Print)
Gnocchi, ground beef, and warm marinara topped with gooey cheese, all comes together in just one pan for a comfort-packed, easy meal.
# Ingredients:
→ Cheese and Garnish
01 -
115 g mozzarella, sliced or shredded
02 -
25 g Parmigiano Reggiano, grated fresh
03 -
Fresh basil leaves, optional for topping
→ Aromatics and Seasonings
04 -
0.5 teaspoon salt
05 -
0.5 teaspoon garlic powder
06 -
1 tablespoon olive oil
07 -
Freshly ground black pepper, add to taste
08 -
0.5 teaspoon dried oregano
09 -
3 cloves garlic, minced
10 -
0.5 teaspoon dried parsley
11 -
0.5 teaspoon onion powder
12 -
1 small onion, chopped
→ Main Components
13 -
800 g marinara sauce
14 -
680 g potato gnocchi
15 -
120 ml chicken broth
16 -
450 g beef, ground
# Steps:
01 -
Dust a layer of Parmigiano Reggiano across the top while it's still hot. Drop some basil leaves on if you want, then serve up.
02 -
Add mozzarella in and wait for it to melt. Give it a quick stir so the cheese gets everywhere.
03 -
Toss in the gnocchi, pop the lid back on, and let things cook for 10 more minutes. The gnocchi will soak everything up and go soft.
04 -
Turn the heat way down, cover it up, and simmer for 20 minutes. Check and stir here and there.
05 -
Pour chicken broth and marinara right in. Stir until everything looks totally mixed together.
06 -
Into the pan go olive oil, onions, minced garlic, both onion and garlic powders, oregano, parsley, salt, and a good amount of pepper. Keep it all moving on medium for about 3 to 5 minutes until it smells great and the onions are soft.
07 -
Heat your big pan on medium, break the ground beef apart in it, and cook till it's all brown. Pour off any extra fat.
# Notes:
01 -
Ripping up some basil and tossing it on at the end makes this taste and smell even better.