Creamy Tomato Gnocchi with Ground Beef

A cozy, one-skillet dinner featuring creamy tomato sauce with ground beef and tender gnocchi. Perfect for quick weeknight meals.

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Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned, about 6–8 minutes.
Add butter and onions to the pan and sauté until the onions are translucent, about 4–5 minutes. Add garlic and cook for another 30 seconds.
Stir in tomato paste and cook for 1 minute. Add wine or broth and scrape the browned bits from the pan.
Pour in crushed tomatoes and simmer for 3–4 minutes.
Reduce heat, stir in cream and reserved pasta water, mixing until glossy. Season with salt and pepper.
Boil salted water in a pot and cook gnocchi until they float, about 2–3 minutes. Reserve pasta water, then drain and add gnocchi to the skillet with sauce.
Toss gnocchi with sauce over medium heat for 2–3 minutes. For browning, let sit undisturbed for 1–2 minutes.
Remove from heat and stir in vinegar or lemon juice and grated Parmesan. Garnish with fresh basil and extra cheese. Serve hot.

Don’t overcook the gnocchi; they should float when done. Cream should be added off high heat to avoid separation.