Ground Beef Baked Gnocchi
This Ground Beef Baked Gnocchi recipe is a 30 minute one pan meal that is sure to satisfy your comfort food cravings. We love the creamy tomato sauce, rich pockets of mozzarella and ricotta cheese, and generous sprinkle of Italian herbs.
It’s pretty hard to beat a cozy baked pasta dish when it comes to comfort food–especially if it’s loaded with flavorful marinara sauce and deep pockets of cheese. The combination of mozzarella and ricotta here is, in my humble opinion, the thing that sets this recipe apart from the rest. You can definitely count on this as a winter warmer, but it’s equally welcome in all seasons, if you ask me.
Why We Love This
- Quick and easy. The gnocchi cooks directly in the sauce, no separate boil or simmer required, and it’s still done in about 30 minutes, start to finish.
- Maximum flavor from simple ingredients. You don’t need a lengthy or esoteric ingredient list to make a delicious dinner: shelf-stable gnocchi, ground beef, good marinara, and plenty of cheese do the trick.
- Likely to please choosy kids. There are no guarantees when you’re living that picky eater life, but a cheesy baked pasta with a simple sauce is about as close as it gets.
Serve piping hot spoonfuls of this baked gnocchi in shallow bowls or on plates with steamed veggies or side salad and call dinner done. Tasty salad pairings include a kale Caesar, Italian, or simple arugula mix.
Making it more of an event? Breadsticks, garlic bread, or Texas toast round things out in the dreamiest way.
Related: Easy Weeknight Pasta Bolognese
Ingredients & Substitution Notes
Here is a visual overview and explanatory notes on the ingredients you’ll need for this recipe. Scroll down to the printable recipe card for quantities.
- Ground beef. I usually use 90% lean ground beef or ground sirloin, which I do not personally feel the need to drain. If using something with a higher fat content, you may want to dab or drain off the rendered fat after the beef browns. You can also substitute ground Italian sausage in this recipe, or ground chicken or turkey — if using poultry, add a drizzle of olive oil to the pan before browning the meat.
- Shelf stable potato gnocchi. You want the kind that are sold in a box or shrink-wrapped in the aisle with other dried pasta shapes.
- Marinara sauce. Use your favorite brand or go all out and make your own marinara from scratch. Yum!
- Shredded mozzarella. Melts in a dreamy layer on top.
- Ricotta cheese. Stirred in to add an irresistible creaminess to the dish–without the need for heavy cream.
- Onion. For flavor.
- Minced fresh garlic, Italian seasoning, salt, and parsley for an optional garnish.
How To Make Ground Beef Gnocchi
This is an overview. Full instructions with timing & temperatures are in the recipe card below.
Begin by browning the beef together with the onion in a large skillet. Be sure to choose a large, oven-safe skillet! Everything will get added to this same piece of cookware, step by step.
After the meat is well browned, you’ll add the minced garlic and seasoning, then cook for another 30-60 seconds, just until the garlic releases its signature aroma.
That’s your cue to stir in the gnocchi, marinara sauce, and ricotta. Don’t worry if the gnocchi all stick together at first. Stir gently and they will come apart.
Your goal is to get them all broken up and more or less covered in sauce. This is important so that they cook evenly and properly in the oven.
Now sprinkle that creamy and delicious shredded mozzarella on top. Don’t be shy.
Now transfer the skillet directly to the oven. Bake uncovered for roughly 15 minutes at 400 degrees F.
Pro Tip
Test a gnocchi to be sure they are tender! Exact cooking times can vary according to everything from your oven temperature to the brand of gnocchi to the material of the pan that you use. The best way to be sure your dinner is perfect is not to blindly follow time and temperature guidelines to the millisecond, but to actually stick a fork in there, grab a gnocchi from the middle, and be sure it is tender and cooked all the way through. Yes, it’s more work. And it’s so worthwhile.
Adding extra dollops of ricotta cheese on top after it comes out of the oven is totally optional and possibly extra, but if you love ricotta like me, it’s highly recommended. Plus it adds visual interest!
A quick sprinkle of parsley, fresh or dried, also goes a long way to add color and a tiny pop of fresh taste. Slivered basil would also be a great finishing touch.
Craving a little more heat or pop? Crack some fresh-ground black pepper or sprinkle red pepper flakes on the entire pan or over individual portions.
Storage & Reheating
As with most baked pasta recipes, this ground beef gnocchi is fabulous to reheat and enjoy for lunch the next day. Portions always disappear from our fridge, no coaxing required.
- Storage: Leftovers keep very well for 3-4 days. Store in your favorite prep boxes in the refrigerator.
- Reheating: Warm in the microwave or over medium-low heat in a small saucepan. If you find the pasta is sticking to the bottom, add a small splash of broth or water to help loosen the sauce. Top with fresh Parmesan and parsley to make it taste brand new again.
I don’t recommend freezing this, however. The gnocchi and cheese are prone to take on an odd texture if fully cooked, frozen, and rewarmed together.
Related Recipes
Love a cozy gnocchi recipe? Try my creamy pesto gnocchi, Tuscan gnocchi, or gnocchi alla vodka next. Interested in a Crockpot meal? Slow cooker chicken gnocchi soup is a big hit around here!
Craving more baked pasta? Who isn’t!? Baked tortellini, baked ravioli with spinach, and skillet baked ziti are regulars in our comfort food rotation.
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Baked Ground Beef Gnocchi
Ingredients
- 1 pound ground beef
- 1/2 medium yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 24 ounces marinara sauce homemade or store-bought
- 1 pound uncooked potato gnocchi
- 1/4 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- fresh basil or Italian parsley optional garnish
Instructions
- Preheat oven to 400 degrees F.
- Set a large oven-safe skillet over medium-high heat. When hot, add ground beef and onion to the pan and cook, crumbling the meat as you go, for about 5 minutes, until the meat is browned and the onion is tender. Add garlic, Italian seasoning, and salt; cook for about 1 minute more, then remove pan from the heat. If you have a lot of excess fat, drain it now.1 pound ground beef, 1/2 medium yellow onion, 2 cloves garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt
- Add the marinara sauce, uncooked gnocchi, and ricotta to the skillet. Stir gently until the gnocchi is coated and everything is evenly distributed. Sprinkle shredded or sliced mozzarella on top.24 ounces marinara sauce, 1 pound uncooked potato gnocchi, 1/4 cup ricotta cheese, 1/2 cup shredded mozzarella cheese
- Transfer skillet to the oven and bake, uncovered, for about 15 minutes. Test a gnocchi to be sure it’s tender — return to then oven for an extra 2-3 minutes if needed.
- Add extra dollops of ricotta, if desired, and a sprinkling of fresh basil or parsley. Enjoy!fresh basil or Italian parsley
