Ingredients
Scale
- 1 pound ground beef
- 1 pack (16 oz) potato gnocchi
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish, optional
Feel free to substitute ground chicken or turkey for the beef if you prefer a lighter version. You can also use fresh tomatoes or homemade gnocchi if you’re in the mood for a kitchen adventure, just like I used to have on early Sunday mornings.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8 minutes.
- Stir in the tomato paste, oregano, and basil. Cook for 1 minute to let the flavors meld.
- Add the diced tomatoes and beef broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes, allowing the flavors to develop.
- Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the top, about 2-3 minutes.
- Drain the gnocchi and add them to the skillet with the beef sauce. Gently toss to coat the gnocchi in the sauce.
- Stir in half of the Parmesan cheese, then season with salt and pepper to taste.
- Serve the gnocchi hot, garnished with the remaining Parmesan cheese and fresh basil leaves if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
