Creamy Tomato Gnocchi with Ground Beef

Warm, silky tomato cream coats pillowy gnocchi and savory browned ground beef for a cozy, one-skillet dinner. Creamy Tomato Gnocchi is built for weeknights — it’s fast, forgiving, and full of flavor. I developed this version after testing it eight times, tweaking the balance of tomato, cream, and seasonings so the sauce clings to the gnocchi without becoming heavy. This method borrows a quick braise technique I used in a busy restaurant kitchen to get deep flavor in minimal time. Read on for a clear ingredient breakdown, exact measurements, and step-by-step timing so you can make it tonight with confidence.

If you like quick beef-and-pasta meals with big flavor, try American Chop Suey with Ground Beef and Cheese for another family-friendly option.

Why This Recipe Works

The ground beef is browned until slightly caramelized, which adds a savory depth that lifts the tomato-cream sauce.
Using crushed tomatoes plus a splash of cream creates a bright, silky sauce that clings to gnocchi without being greasy.
Quick deglazing with a little pasta water binds the sauce and softens acidity without long simmering.
Pan-frying the gnocchi briefly gives a bit of texture that keeps the dish interesting.
Salt and acid balance (kosher salt, a splash of vinegar or lemon) brightens the finished dish and prevents it from tasting flat.

Ingredients Breakdown

450 g (1 lb) ground beef (80/20 or 85/15): Provides savory fat and texture. If using very lean beef (90%+), add 1 tbsp olive oil to prevent dryness.
500 g (about 1 lb) store-bought potato gnocchi: Fast and tender. Fresh homemade gnocchi work too, but reduce cook time by 1–2 minutes.
400 g (14 oz) crushed tomatoes: Forms the body of the sauce. Use a quality brand for cleaner tomato flavor.
120 ml (1/2 cup) heavy cream: Softens acidity and gives silkiness. You can use half-and-half for a lighter sauce, but it won’t be as rich.
1 small yellow onion, finely chopped (about 120 g / 1 cup): Builds sweetness and depth.
2 cloves garlic, minced (about 10 g): Adds aromatic backbone.
30 g (2 tbsp) tomato paste: Concentrates tomato flavor and thickens the sauce.
60 ml (1/4 cup) dry white wine or beef broth: Deglazes the pan. Omit alcohol if desired and use broth instead.
120–180 ml (1/2–3/4 cup) reserved pasta water: Helps emulsify the sauce to coat gnocchi.
15 g (1 tbsp) olive oil + 15 g (1 tbsp) unsalted butter: For browning and flavor.
5 g (1 tsp) kosher salt (Diamond Crystal) — if using Morton’s halve to 1/2 tsp: Salt control is critical; brand matters.
2 g (1/2 tsp) freshly ground black pepper.
5 g (1 tbsp) red wine vinegar or juice of 1/2 lemon: Brightens the sauce at the end.
Fresh basil leaves and grated Parmesan for finishing.

Substitutions & impact warnings:

Greek yogurt for cream: You can substitute 100 g (about 1/2 cup) Greek yogurt, but the sauce will be tangier and may curdle if overheated—temper it off the heat.
Ground turkey or plant-based beef: Will be leaner; add 1 tbsp olive oil when browning.
Gluten-free gnocchi: Use the same method but check package cook times.

I often start with a good canned tomato and a pinch more tomato paste than recipes call for. For tomato bases, I sometimes reference a creamy tomato soup method to layer flavors; see this creamy tomato soup with basil for ideas.

Essential Equipment

12-inch (30 cm) heavy skillet with lid — large enough to brown beef and finish the gnocchi without crowding.
Wooden spoon or heatproof spatula.
Microplane or fine grater for Parmesan.
Measuring cups and a digital scale (grams recommended for accuracy).
Tongs for stirring and serving.
If you don’t have a large skillet, use a 9×13-inch ovenproof pan and finish in a 180°C (350°F) oven for 6–8 minutes. For pan searing gnocchi, a nonstick skillet is helpful.

For inspiration on richer gnocchi preparations, see Millionaire Gnocchi with Creamy.

Step-by-Step Instructions

Prep Time 15 minutes — Cook Time 20 minutes — Inactive Time None — Total Time 35 minutes — Servings 4 (about 1.25 cups/serving)

Step 1: Brown the beef

Heat 15 g (1 tbsp) olive oil in the skillet over medium-high heat until shimmering, about 1 minute. Add 450 g (1 lb) ground beef and break it apart. Cook until browned and edges are caramelized, about 6–8 minutes, stirring occasionally.

Step 2: Sweat the aromatics

Push the beef to the pan edge, add 15 g (1 tbsp) butter and the chopped onion 120 g (1 cup). Sauté until the onions are translucent and fragrant, about 4–5 minutes, stirring every 30 seconds. Add 2 minced garlic cloves and cook 30 seconds more.

Step 3: Build the tomato base

Stir in 30 g (2 tbsp) tomato paste and cook 1 minute to remove raw flavor. Pour in 60 ml (1/4 cup) white wine or beef broth and scrape the browned bits for 30–45 seconds. Add 400 g (14 oz) crushed tomatoes and bring to a gentle simmer, 3–4 minutes.

Step 4: Season and finish the sauce

Reduce heat to low and stir in 120 ml (1/2 cup) heavy cream and 120–180 ml (1/2–3/4 cup) reserved pasta water a little at a time until sauce is glossy and coats the back of a spoon, about 2–3 minutes. Season with 5 g (1 tsp) kosher salt and 2 g (1/2 tsp) black pepper. Taste and adjust — acidity should be bright but not sharp.

Step 5: Cook the gnocchi separately

Bring a pot of salted water to a boil. Add 500 g (about 1 lb) gnocchi and cook until they float, usually 2–3 minutes. Scoop out 1 cup (240 ml) of pasta water before draining. Drain gnocchi and transfer directly to the skillet with sauce.

Step 6: Combine and pan-fry briefly

Toss the gnocchi with the sauce over medium heat for 2–3 minutes, stirring gently so the gnocchi pick up the sauce. If you like small browned bits, push gnocchi into a single layer and let sit 1–2 minutes without stirring to lightly sear.

Step 7: Brighten and serve

Remove from heat and stir in 5 g (1 tbsp) red wine vinegar or juice of 1/2 lemon and 2–3 tbsp grated Parmesan. Garnish with fresh basil and extra cheese. Serve hot.

Expert Tips & Pro Techniques

Don’t overcook gnocchi: store-bought gnocchi cook very quickly. As soon as they float, they are done. Overcooked gnocchi fall apart.
Common mistake: adding cream too early. Add cream off the highest heat and simmer briefly to avoid separation.
Pasta water is magic: the starch helps the sauce cling. Always reserve at least 120 ml (1/2 cup).
Make-ahead: Prepare the sauce up to 2 days ahead and store in the fridge. Reheat gently, then add freshly cooked gnocchi just before serving.
Professional technique for home: brown the beef in two batches if needed to get proper caramelization. Crowding the pan causes steaming instead of browning.
For extra richness, stir in 30 g (2 tbsp) grated Parmesan off the heat to prevent graininess.

For a richer beef-cream sauce inspiration, try this beef creamy paprika sauce and adapt the seasoning ideas.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Gnocchi will absorb sauce over time; keep a splash of cream or water to refresh when reheating.
Freezer: Not ideal for texture — gnocchi can become mushy after freezing. If you must, freeze in a shallow container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet over medium-low with a splash (30–60 ml / 2–4 tbsp) of water or cream to loosen the sauce. Alternatively, reheat in a 175°C (350°F) oven for 8–10 minutes. Avoid microwaving if you want to preserve texture.

Variations & Substitutions

Vegetarian: Replace ground beef with 300 g (10 oz) cremini mushrooms, finely chopped, and 1 can (240 g / 8 oz) cooked lentils for protein. Keep sauce quantities the same.
Gluten-Free: Use 500 g gluten-free gnocchi (check package weight). No other time changes are needed, but texture may be slightly different.
Lighter Version: Swap heavy cream for 120 ml (1/2 cup) half-and-half plus 2 tbsp Greek yogurt stirred in off the heat. The sauce will be less rich but still silky.
Spicy: Add 1/4–1/2 tsp red pepper flakes when sautéing the onions for a gentle heat.
One-Pan Shortcut: Brown the beef, add aromatics and tomato components, then add dry gnocchi with 600–700 ml (2.5–3 cups) broth and simmer until gnocchi are tender and sauce thickens, about 10–12 minutes. See a one-pan approach in creamy tomato basil soup methods for simmer timing ideas.

Serving Suggestions & Pairings

Side: Simple arugula salad with lemon vinaigrette to cut the richness.
Vegetables: Roasted broccoli or sautéed green beans with garlic.
Bread: Toasted garlic baguette for mopping the sauce.
Beverage: A medium-bodied red wine like Chianti or a citrusy beer pairs well.
Try pairing this with our roasted potatoes recipe for a heartier meal.

Nutrition Information

Per serving (serving size: about 1.25 cups; recipe makes 4 servings)

Calories: 680 kcal
Total Fat: 34 g
Saturated Fat: 14 g
Cholesterol: 120 mg
Sodium: 760 mg
Total Carbohydrates: 59 g
Dietary Fiber: 4 g
Sugars: 8 g
Protein: 28 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my gnocchi fall apart?
A: Most often they were overcooked. Store-bought gnocchi are done once they float, usually 2–3 minutes. Drain immediately and finish in the sauce.

Q: Can I make this without cream?
A: Yes. Use 240–300 ml (1–1.25 cups) of full-fat Greek yogurt stirred in off the heat, or use extra-crushed tomatoes and a knob of butter for richness.

Q: Can I double this recipe?
A: Yes. Use a very large skillet or two pans to avoid crowding. Brown the meat in batches to maintain caramelization. Cooking times stay similar, but allow a few extra minutes for sauce to come to temperature.

Q: Can I prepare this the night before?
A: Absolutely. Make the sauce up to 48 hours ahead and store in the refrigerator. Reheat gently and add freshly cooked gnocchi just before serving.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3 days. Reheat gently with a splash of cream or water to refresh the sauce.

Q: Can I use frozen gnocchi?
A: Yes — cook frozen gnocchi according to package instructions, usually a minute or two longer than fresh. Drain and add to the sauce immediately.

Q: How can I reduce the sodium?
A: Use low-sodium crushed tomatoes and reduce added salt by half. Taste and add salt at the end, since cheese and canned tomatoes can add unexpected sodium.

Conclusion

This Creamy Tomato Gnocchi with Ground Beef is a dependable weeknight winner — fast to make and easy to scale. For another take on ground-beef-and-gnocchi dishes, check this Ground Beef Gnocchi – Salt & Lavender for inspiration. If you want a 30-minute, one-pan version that is similar in spirit, see Ground Beef Gnocchi (30 Minutes, One-Pan) – Julia’s Album.