One Pot Taco Gnocchi Recipe

Ash Tyrrell

One Pot Taco Gnocchi Recipe

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.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.