One-Pan Cheesy Taco Gnocchi
A clever Week 24 fusion that combines the soft, pillowy texture of Italian gnocchi with the bold flavors of a family taco night. This 20-minute miracle is designed for busy parents who need a guaranteed crowd-pleaser that requires minimal cleanup.
Ingredients
- Potato gnocchi500 g
- Lean ground beef400 g
- Taco seasoning1 packet
- Crushed tomatoes400 ml
- Water100 ml
- Shredded cheddar cheese150 g
- Sour cream4 tbsp
- Fresh corn kernels100 g
Instructions
In a large oven-safe skillet or deep pan, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat if necessary.
Stir in the taco seasoning, crushed tomatoes, water, and corn. Bring the mixture to a gentle simmer for about 3 minutes to let the flavors meld.
Add the gnocchi directly into the pan with the sauce. Stir well, cover with a lid, and cook for 5-6 minutes. The gnocchi will absorb the sauce and become perfectly tender without needing separate boiling.
Sprinkle the shredded cheddar over the top and cover for 2 more minutes until the cheese is gooey and melted. Serve immediately with a dollop of sour cream on each plate.
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