One Pot Taco Gnocchi Recipe | Creamy, Cheesy Weeknight Dinner

I made this One Pot Taco Gnocchi on a busy weeknight, and wow—it totally surprised me. I was looking for something taco-flavored but simpler than tacos, less mess, fewer steps. After whipping this together once, I had to make it again immediately for my family.

It’s warm, comforting, and full of flavor without being complicated. If you love tacos and gnocchi both (like I do), this recipe will feel like a win every time we eat it, and you can also enjoy similar flavors in this creamy butternut squash gnocchi with sausage, thyme, and sage recipe.

Ingredients Section

Here’s what you’ll need, with notes from my cooking experience on why each ingredient matters or tips to get the best results:

1½ lb ground beef — I use 80/20 or lean-rich so there’s flavor but not too greasy. Browning properly builds flavor.
1 package taco seasoning — choose a good blend (mild or spicy depending on your preference). Fresh-made or store-bought both work.
1 (15 oz) can petite diced tomatoes — they add texture and acidity; avoid tomato blends or purees so you still get little juicy tomato bits.
2 (16 oz) packages gnocchi — I prefer fresh or shelf-stable potato gnocchi; frozen gnocchi works but will cook quicker so watch closely.
2 cups of beef broth — gives depth. Chicken broth or veggie broth are okay if you want a lighter flavor.
1 cup cheddar cheese — freshly grated cheese melts better and tastes creamier; pre-shredded can have anti-caking agents that affect texture slightly.
Sour cream — optional for topping; adds a cool creaminess contrast.
Black olives — optional garnish; it adds a salty, slightly briny bite.
Green onions — fresh garnish gives color and a sharp, fresh onion flavor.

Note: Serves 4 people

Variations

I like to tweak meals sometimes—these variation ideas let you adapt based on taste or dietary needs:

Dairy-free version: Leave out the cheddar cheese and sour cream. Use a dairy-free shredded cheese alternative, or nutritional yeast for a cheesy flavor.
Lower fat or lighter: Use lean ground turkey or chicken instead of beef; swap beef broth for vegetable broth.
Spicier kick: Add jalapeños or a small amount of diced green chilies while cooking. Or use a hotter taco seasoning.
Extra veggie boost: Stir in bell peppers, corn, or spinach (fresh, not frozen, added near the end so they don’t overcook).
Flavor enhancements: A squeeze of lime just before serving, or fresh cilantro, can brighten the dish. A dash of smoked paprika or chipotle powder adds smoky depth.

Cooking Time

Here are how long each part takes, based on my experience:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Here are tools you’ll want and what they’re for:

Large skillet with lid — to brown the meat, simmer gnocchi, and reduce sauce while sealing in moisture.
Wooden spoon or spatula — for stirring, ensuring no sticking, and distributing seasoning.
Cheese grater — for fresh grating of cheddar; improves melt.
Knife and cutting board — maybe for slicing green onions or any veggies you may add.

How to Make One Pot Taco Gnocchi Recipe?

Here’s how I go from raw ingredients to dinner-on-the-table. It’s simple, step by step.

Step 1: Brown the Meat and Add Seasoning

I start by heating the skillet over medium-high heat, adding the ground beef and cooking until it’s fully browned. Once that’s done, I drain off any excess fat. Then I stir in the taco seasoning so the meat is coated and flavorful before the liquids go in.

Step 2: Add Tomatoes, Broth, and Gnocchi, Simmer

After seasoning, I pour in the diced tomatoes (with their juices) and the beef broth. Then I stir in the gnocchi.

I bring the mixture to a boil, put on the lid, then reduce heat and let it simmer until the gnocchi is soft and the sauce has thickened a bit. I check occasionally so nothing sticks.

Step 3: Stir in Cheese and Finish

Once the gnocchi feels tender (usually a few minutes after simmering), I remove the lid, stir in the grated cheddar until it melts nicely into the sauce. After that, I serve it up right away, adding toppings like sour cream, olives, green onions, whatever we like.

Additional Tips for Making this Recipe Better

From my kitchen to yours, these are tweaks I discovered after trying this recipe multiple times:

Always taste the taco seasoning first—if it’s very salty, I reduce any extra salt or use lower-sodium broth.
If your gnocchi starts to absorb too much liquid and the sauce is too dry, I add a splash more broth or water.
For creamier texture, I sometimes stir in a dollop of sour cream into the sauce just before serving (not just as garnish).
Let it rest for a few minutes off heat before plating—flavors meld and sauce thickens slightly.
When reheating leftovers, I add a little milk or broth to loosen up the sauce so it doesn’t get gummy.

How to Serve One Pot Taco Gnocchi Recipe?

I like to dish this up in shallow bowls so you can see all the colorful toppings. Sprinkle chopped green onions on top for a vivid green accent. Scatter black olives or jalapeños for contrast.

A swirl of sour cream adds visual appeal and a creamy touch. Optionally, serve with warm tortilla chips, corn bread, or a fresh salad on the side so there’s crunch or freshness alongside. You might also enjoy this comforting creamy crack chicken gnocchi recipe for another cozy meal idea.

Nutritional Information

Here are some key nutrition facts, based on the original recipe as adapted from Tornadough Alli:

A single serving (of four) has about 555 calories.
Protein: ~ 37 grams per serving.
Carbohydrates: check gnocchi package for exact carb content.
Fat: ~ 43 grams per serving.

Make Ahead and Storage

Storage Guidelines

Once cooked, I let the One Pot Taco Gnocchi cool for a bit and then store it in an airtight container in the refrigerator. It stays fresh for about 3-4 days.

Freezing and Restoring

You can freeze this dish, though the texture will shift slightly (especially the cheese and gnocchi). I freeze without any garnish.

To restore, thaw overnight in the fridge, then gently reheat on the stovetop with a splash of broth or water to revive sauce and prevent dryness.

Reheating

To reheat, I use medium-low heat on the stove, stirring often. If the sauce has gotten stiff, adding a small amount of beef broth, or even milk, helps loosen it. Avoid high heat so gnocchi doesn’t become gummy or break apart.

Why You’ll Love This Recipe?

Here are reasons this One Pot Taco Gnocchi wins big in my book:

It’s fast and simple. Only about 30 minutes from start to finish. Great for busy weeknights.
Less clean-up thanks to the one-pot skillet method. I love having fewer dishes to wash.
Taco flavor, reimagined. You get familiar, beloved Mexican spices without having to build full tacos.
Customizable. You can vary spice level, protein, dairy, or veggies to match whatever you have on hand.
Leftover friendly. It reheats well, so it’s good for lunches or meal prep without losing much quality.

For more quick family meals, browse the wide variety of dinner recipes on my site to keep weeknights easy and delicious.

Ash Tyrrell