I’m a fan of taco night tacos, ground beef seasoned with taco seasoning in tortillas, and the flavours work well in pasta or gnocchi form! This taco gnocchi is basically all of the ingredients of taco night tacos in one dish with gnocchi instead to taco shells. Gnocchi are small potato dumplings that are pillowy soft and they only take few minutes to cook, about as long as this recipe takes to make. It’s as simple to make this dish as cooking the beef, throwing everything together and topping it with melted cheese. The final taco touch is garnishing with taco fillings such as: sliced avocado, cilantro, lime, sour cream, crumbled tortilla, chips, etc.
Taco Beef Gnocchi
A quick and easy taco beef and gnocchi meal that’s a great alternative for taco night!
- 1 pound potato gnocchi (gluten-free for gluten-free)
- 1 pound ground beef
- 1 cup onion, diced
- 2 tablespoons taco seasoning *
- 3 cloves garlic, chopped
- 1 (14.5 ounce) can diced tomatoes ** (or 2 cups salsa)
- 1 cup water (or beef broth)
- 1 (15 ounce can) black beans, rinsed and drained (optional)
- 1 cup cheese (cheddar and/or monterey jack, mozzarella, etc.), shredded
- Start cooking the gnocchi as directed on the package.***
- Cook the beef and onion in a large skillet over medium-high heat, breaking the beef apart as it cooks, until cooked through, about 10 minutes, before draining off any excess grease.
- Add the taco seasoning and garlic, mix, and cook until fragrant, about a minute.
- Add the tomatoes, water, and beans, bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the cooked gnocchi, mix, top with the cheese and let the cheese melt before enjoying!
Option: ** Fire roasted tomatoes add a smokiness!
Option: When I use a salsa instead of the tomatoes I like a chunky salsa for the texture of the large pieces of tomatoes!
Note: *** Gnocchi are potato dumplings and they come in a few different forms; you can find them in the pasta aisle in a vacuum sealed package, in the freezer or in the fresh pasta section. Generally it’s boiled in water until it floats and then, optionally, you can fry it in oil or butter until it gets crispy on the outside before using it. I like to fry it in bacon grease!
Option: Add more veggies, such as diced bell peppers!
Option: Serve garnished with your favourite taco toppings such as: sour cream, cheese, cilantro, lime, avocado, etc.
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Mike H says
So it’s not takoyaki, but instead taco gnocchi?
Making this tonight, but I’m getting takoyaki for lunch 🙂
Now I’m craving takoyaki!
Mike H says
This definitely looks like it would be best with diced tomatoes instead of salsa, I imagine the larger chunks of diced tomatoes are what really make this dish shine vs someone dumping in some almost-puree chi-chis salsa.
When I use salsa I prefer the chunky style for the texture of the large pieces of tomatoes! (I added a note to the recipe.)
Chester Wolicki says
I’m an avid reader of your recipes and look cautiously and slectively due to being challenged with Diabetis/ I try to keep my carbs down to 7 and know that is a challenge. I have posted some of your recipes on Pentrist and wanted you to know that while I do not save all of your arecipes. I applaud you for doing all that you do for so many of us looking for opportunites such as yours. Blessings and keep up the great work that you do, Chet
great idea for gnocchi, and I like the black beans too, works for me, thank you!
Donna Mathewson says
Tasty recipe, especially using your favorite salsa.
I did not care for gnocchi in this recipe, a pasta would have been better. Add some corn to brighten it up.