Cheesy Taco Gnocchi Skillet
This one-pan wonder combines the pillowy comfort of Italian gnocchi with the vibrant, kid-favorite flavors of a classic taco night. It's a clever fusion dish that goes from stovetop to table in just 25 minutes, making it the ultimate hero for a busy Week 28.
Ingredients
- Potato gnocchi500 g
- Ground beef400 g
- Taco seasoning1 packet
- Crushed tomatoes400 ml
- Water100 ml
- Canned corn150 g
- Shredded cheddar cheese150 g
- Sour cream4 tbsp
Instructions
In a large skillet over medium-high heat, brown the ground beef until cooked through. Drain any excess fat if necessary.
Stir in the taco seasoning, crushed tomatoes, water, and corn. Bring the mixture to a gentle simmer.
Add the uncooked gnocchi directly into the skillet, stirring to coat them in the sauce. Cover with a lid and cook for 5-7 minutes until the gnocchi are soft and pillowy.
Sprinkle the shredded cheese over the top. Cover for another 2 minutes until the cheese is completely melted. Serve directly from the pan with a dollop of sour cream on each plate.
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