Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) shelf-stable or refrigerated potato gnocchi
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1 lb (450 g) ground beef (80–90% lean)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 (14.5 oz / 400 g) can crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup (120 ml) beef or chicken broth
- 1 tsp dried oregano
- 1/2 tsp sugar
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1/2 cup (15 g) fresh basil leaves, chopped (plus extra for garnish)
- 1 cup (115 g) shredded low-moisture mozzarella
- 1/2 cup (50 g) freshly grated Parmesan, plus extra for serving
Do This
- 1. Preheat broiler to high. Chop onion and basil; mince garlic.
- 2. In a large oven-safe skillet, heat 1 tbsp olive oil and butter over medium-high. Add gnocchi and pan-fry 6–8 minutes, stirring occasionally, until golden and lightly crisp. Transfer to a bowl.
- 3. In the same skillet, add remaining 1 tbsp oil and onion. Cook 3–4 minutes until softened. Add garlic and red pepper flakes; cook 30 seconds.
- 4. Add ground beef, salt, and pepper. Cook 5–7 minutes, breaking it up, until browned and no longer pink. Drain excess fat if needed.
- 5. Stir in tomato paste, crushed tomatoes, broth, oregano, sugar, and half the basil. Simmer 8–10 minutes until slightly thickened. Adjust seasoning.
- 6. Return gnocchi to the skillet and toss in the sauce. Sprinkle with mozzarella and Parmesan.
- 7. Broil 3–5 minutes until cheese is melted, bubbling, and browned in spots. Top with remaining basil and extra Parmesan; serve hot.
Why You’ll Love This Recipe
- All-in-one skillet dinner with tender gnocchi, rich tomato-basil beef, and melty cheese.
- Uses pantry-friendly ingredients but feels cozy and restaurant-quality.
- Ready in about 45 minutes with minimal chopping and easy cleanup.
- Family-friendly comfort food that is easy to customize with veggies or spice.
Grocery List
- Produce: 1 small yellow onion, 3 cloves garlic, 1 small bunch fresh basil
- Dairy: Unsalted butter, shredded low-moisture mozzarella, Parmesan cheese
- Pantry: Potato gnocchi, olive oil, ground beef, crushed tomatoes, tomato paste, beef or chicken broth, dried oregano, crushed red pepper flakes, sugar, kosher salt, black pepper
Full Ingredients
For the Beef and Gnocchi Skillet
- 1 lb (450 g) potato gnocchi (shelf-stable or refrigerated)
- 1 tbsp unsalted butter
- 2 tbsp olive oil, divided
- 1 lb (450 g) ground beef (80–90% lean)
- 1 small yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional, for mild heat)
- 1 (14.5 oz / 400 g) can crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup (120 ml) beef or chicken broth
- 1 tsp dried oregano
- 1/2 tsp sugar (to balance acidity)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1/2 cup (15 g) fresh basil leaves, chopped or thinly sliced, plus more for garnish
For the Cheesy Topping and Serving
- 1 cup (115 g) shredded low-moisture mozzarella cheese
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- Extra basil leaves, torn, for garnish (optional)
- Crushed red pepper flakes, for serving (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep Your Ingredients
Turn your oven broiler to high and position a rack in the upper third of the oven (about 6 inches / 15 cm from the broiler element). This will be for finishing the skillet and getting that bubbly, lightly crisp top.
Finely dice the onion, mince the garlic, and chop or thinly slice the basil leaves. Measure out the crushed tomatoes, tomato paste, broth, and cheeses, so everything is ready to go. Having your ingredients prepped makes this skillet dish come together quickly and smoothly.
Step 2: Pan-Fry the Gnocchi Until Golden
Place a large oven-safe skillet (10–12 inch cast iron or stainless steel is ideal) over medium-high heat. Add 1 tbsp olive oil and the 1 tbsp butter. When the fat is hot and foamy, add the gnocchi in an even layer.
Cook, stirring only occasionally, for 6–8 minutes, until the gnocchi are lightly golden and crisped on several sides. They should puff slightly and develop a toasty exterior while staying tender inside.
Transfer the browned gnocchi to a bowl and set aside. Do not wipe out the skillet; the browned bits left behind will add flavor to the sauce.
Step 3: Soften the Onion and Garlic
In the same skillet, add the remaining 1 tbsp olive oil. Reduce heat to medium. Add the diced onion and a pinch of salt. Cook, stirring often, for 3–4 minutes until the onion is softened and turning translucent.
Add the minced garlic and the 1/2 tsp crushed red pepper flakes (if using). Cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
Step 4: Brown the Ground Beef
Add the 1 lb ground beef to the skillet with the aromatics. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Break the meat up with a wooden spoon or spatula into small crumbles.
Cook for 5–7 minutes, stirring occasionally, until the beef is well browned and no pink remains. If there is a lot of excess fat in the pan, carefully spoon off most of it, leaving about 1–2 teaspoons behind to carry flavor.
Step 5: Build the Tomato-Basil Sauce
Stir in the 2 tbsp tomato paste and cook for 1 minute, letting it toast slightly and coat the beef. This deepens the tomato flavor.
Add the crushed tomatoes, 1/2 cup broth, 1 tsp dried oregano, and 1/2 tsp sugar. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Reduce the heat to medium-low and let the sauce simmer for 8–10 minutes, stirring occasionally, until slightly thickened but still saucy. Taste and adjust seasoning with more salt and pepper if needed.
Stir in about half of the chopped fresh basil, reserving the rest for garnish and finishing.
Step 6: Combine Gnocchi and Sauce, Then Add Cheese
Return the browned gnocchi to the skillet, gently folding it into the tomato-beef sauce until all the gnocchi are evenly coated and nestled into the mixture.
Sprinkle the top evenly with the 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Try to cover most of the surface so you get a cheesy layer that will bubble and brown under the broiler.
Step 7: Broil Until Bubbling, Then Garnish and Serve
Carefully transfer the skillet to the oven under the preheated broiler. Broil for 3–5 minutes, watching closely, until the cheese is fully melted, bubbling, and golden brown in spots. The edges of some gnocchi on top may become lightly crisp, which adds great texture.
Use oven mitts to remove the hot skillet and let it rest for 3–5 minutes so the sauce thickens slightly and the cheese sets just a bit.
Top with the remaining fresh basil and a shower of extra Parmesan. If you enjoy heat, sprinkle with a pinch of crushed red pepper flakes. Serve straight from the skillet, being careful of the hot handle, and enjoy while it is still warm and bubbly.
Pro Tips
- Use an oven-safe skillet: Cast iron or stainless steel works best so you can go straight from the stovetop to the broiler.
- Do not skip browning the gnocchi: Pan-frying before saucing keeps them from turning mushy and adds a delicious, slightly crisp exterior.
- Simmer the sauce long enough: Give the tomato-beef sauce at least 8–10 minutes to reduce so it clings to the gnocchi instead of feeling watery.
- Watch the broiler closely: Broilers vary in power; start checking at the 2–3 minute mark to avoid burning the cheese.
- Salt in layers: Season the beef, then the sauce, and taste before adding the gnocchi. It is easier to build flavor gradually than to fix an over-salted dish.
Variations
- Spicy Arrabbiata-Style: Increase the crushed red pepper flakes to 1–1 1/2 teaspoons and add a pinch of smoked paprika for a deeper, spicier flavor.
- Creamy Tomato Version: Stir in 1/4–1/3 cup heavy cream or half-and-half during the last few minutes of simmering the sauce for a richer, pink sauce.
- Veggie-Boosted: Add 1 cup diced bell peppers, sliced mushrooms, or baby spinach. Sauté the vegetables after the onion and before adding the beef (or stir spinach in at the very end until just wilted).
Storage & Make-Ahead
Allow leftovers to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a covered oven-safe dish at 350°F (175°C) for about 15–20 minutes, or until warmed through, or microwave individual portions in 45–60 second bursts, stirring between each. For the best texture, you can add a splash of broth or water before reheating to loosen the sauce.
This dish is best cooked fresh, but you can prep ahead by chopping the onion and basil and grating the cheeses up to 2 days in advance. You can also make the tomato-beef sauce up to 1 day ahead; store it in the fridge, then reheat, add the freshly browned gnocchi, top with cheese, and broil just before serving.
Nutrition (per serving)
Approximate values for 1 of 4 servings: Calories: 650; Protein: 34 g; Carbohydrates: 55 g; Fat: 32 g; Saturated Fat: 13 g; Fiber: 4 g; Sodium: 920 mg. Values will vary based on brands and exact ingredients used.
