This Cheeseburger Gnocchi Skillet has got all the classic burger flavors (beef, cheddar, pickles, even a ketchup drizzle if you’re bold) wrapped in a creamy, one-pan hug of tender gnocchi. It’s quick, cozy, and slightly chaotic. Think of it as dinner meets drive-thru vibes… minus the paper bag and with way better cheese.
Somewhere between craving a burger and refusing to turn on the grill, this skillet was born. It’s creamy, cheesy, full of juicy beef, and loaded with everything you love about a classic cheeseburger—plus gnocchi, because carbs on carbs is the kind of math I understand.
It’s fast (ready in 30), it’s easy (no boiling required), and it’s surprisingly customizable. Also, pickles on top? Don’t skip it. Trust me. It’s the dill-icious bite that brings it all together. (Yes, I went there.)
Why You’ll Love This Recipe
- Cheeseburger flavor, pasta comfort – It’s like your favorite burger and a creamy skillet dinner had a delicious, carb-loaded baby.
- One pan = fewer dishes – Everything cooks in the same skillet, including the gnocchi. No boiling. No stress.
- Done in 30 minutes – A weeknight hero that tastes like something you’d order at a diner (but better).
- Pickles. On pasta. – Sounds weird, tastes genius. Trust me on this one.
- Customizable AF – Want it spicy? Add jalapeños. Feeding kids? Skip the drizzle. Add bacon? Always yes.
Ingredients That Matter
- Gnocchi – Shelf-stable, fresh, or refrigerated—use whatever you’ve got. It cooks right in the skillet, soaking up all that creamy, burger-inspired sauce. No pre-boiling = no extra pot = my kind of dinner. Swap it with any other small shaped cooked pasta, but then it’s not Cheeseburger Gnocchi, and we don’t need that kind of chaos here.
- Ground Beef – I go for lean ground beef (around 90/10) to keep the dish rich without being greasy. Brown it well for that classic burger flavor. Want to swap in turkey or veggie ground? You do you—but beef brings the magic. Swap it with ground turkey or plant-based crumbles if you’re keeping it lighter (or forgot to defrost the beef… again).
- Cheddar Cheese – Sharp cheddar is what gives this dish its full cheeseburger effect. Shred it yourself for better meltability if you have time—but yes, I’ve used pre-shredded and survived. Swap it with mozzarella, Monterey Jack, or even a spicy pepper jack for a little kick.
- Heavy Cream + Broth – This combo makes a rich, savory base without feeling overly heavy. Cream brings the lush texture, and low-sodium beef broth adds depth. Think of it as burger meets pasta sauce with a little polish. Swap the heavy cream with half-and-half works in a pinch, but the sauce will be thinner. Add extra cheese to thicken if needed.
- Dijon Mustard + Worcestershire Sauce – Weird? Maybe. Essential? Yes. These are the sleeper hits that tie the whole thing together—Dijon for that subtle tang, Worcestershire for savory umami. Basically the supporting actors that steal the scene.
- Tomato Paste – A little goes a long way to amp up the burger vibe and give the sauce some body. Think ketchup, but grown-up.
- Pickles (optional but not really) – If you’re not topping this with chopped dill pickles, you’re missing half the cheeseburger experience. Sweet pickles? Absolutely not. This is not a dessert. Can’t do pickles? Try a sprinkle of crispy bacon instead for texture and that salty hit.
- Ketchup Drizzle (also optional but wildly fun) – Will it win you a Michelin star? No. Will it make you smile like a kid holding a Happy Meal? Yes.
How To Make Cheeseburger Gnocchi Skillet
Step 1. Brown the Beef
Start with a big skillet. Heat up the olive oil, toss in your ground beef, and break it up as it cooks. Get some nice browning on it—it’s where all the flavor hides. Drain the grease if you need to (I always do… unless I’m feeling reckless).
Step 2. Add the Good Stuff
Stir in the chopped onion and cook until it softens and smells like dinner is actually happening. Then toss in the garlic, smoked paprika, salt, and pepper. Give it 30 seconds to bloom. You’re building layers of flavor here like a pro.
Step 3. Make it Saucy
Add in the tomato paste, beef broth, cream, Dijon mustard, and Worcestershire. Yes, it looks like a lot. No, don’t question it. Let it simmer for a couple of minutes and trust the process—it all comes together like burger magic.
Step 4. Gnocchi Goes In
Add your gnocchi straight to the pan—no boiling, no draining, no regrets. Cover and let it simmer for 5–7 minutes, giving it a stir now and then so it doesn’t stick. You want the gnocchi tender and the sauce nice and thick.
Step 5. Stir in the Cheese
Take it off the heat and stir in 1 cup of cheddar until it’s melted, creamy, and fully embracing its new identity as “burger pasta.”
Step 6. Top and Finish
Sprinkle the rest of the cheese over the top, add chopped pickles (don’t skip unless you must), and a little ketchup drizzle if you’re feeling bold. Garnish with fresh parsley or chives and serve immediately. Bonus points if you eat it straight from the skillet—no judgment here.
Yes! Just make sure it’s thawed before adding it to the skillet so it cooks evenly and doesn’t water down your sauce.
It’s best fresh (that sauce is next-level when it’s hot and gooey), but you can absolutely make it ahead and reheat. Add a splash of broth or cream to loosen it up.
Microwave or stovetop both work! Add a little extra cream or broth to keep it from drying out. It reheats like a dream for up to 3 days.
You can, but you’ll miss the full cheeseburger experience. That briny crunch is chef’s kiss. If you’re not into pickles, crispy bacon is a great backup.
Shelf-stable, refrigerated, or fresh—any kind works as long as you don’t pre-cook it. It softens right in the sauce. Lazy + delicious = win.
Technically yes, but cream sauces don’t always freeze pretty. If you must, let it cool completely and freeze in an airtight container. Reheat gently with extra cream or broth.
Totally. Try ground turkey, chicken, or plant-based ground if you want to switch it up. It’s still gonna be tasty.
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Cheeseburger Gnocchi Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion , finely chopped
- 2 cloves garlic , minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 cup beef broth, low sodium or no sodium added
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 pound potato gnocchi
- 1 ½ cups cheddar cheese , shredded
- ¼ cup pickles , chopped, optional, but highly recommended!
- 2 tablespoons ketchup , for drizzling, optional
- fresh parsley , or chives, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in the onion and cook until softened, about 3 minutes. Add the garlic, smoked paprika, salt, and black pepper. Cook for another 30 seconds.
- Stir in the tomato paste, beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
- Add the gnocchi straight into the skillet. Cover and let it simmer for 5–7 minutes, or until the gnocchi is tender and the sauce thickens.
- Remove from heat and stir in 1 cup of cheddar cheese until melted.
- Sprinkle with remaining cheese, chopped pickles, and a drizzle of ketchup (if using).
- Garnish with parsley or chives and serve immediately.
Recipe Notes
- Gnocchi –No need to boil. Just toss it in the skillet and let it soak up all that saucy, cheeseburger-y goodness. Shelf-stable, fresh, or refrigerated all work—use what you’ve got.
- Ground Beef – I use lean ground beef so I don’t have to drain much fat, but honestly, this dish can take it. Turkey or plant-based crumbles also work if you’re doing your own thing.
- The Sauce – It looks like a lot going in—Dijon, Worcestershire, tomato paste, broth, cream—but together? Total flavor bomb. Don’t skip any of it.
- Pickles – Optional, but also not really. They bring that punchy, briny bite that gives this dish actual cheeseburger energy. Use dill, not sweet. Always dill.
- Cheese – Shred your own cheddar if you can—it melts better. But let’s be real: pre-shredded works and I’ve definitely done it.
- Ketchup Drizzle – Is it necessary? No. Is it fun? Yes. Is it over the top? Maybe. But this recipe is already halfway to fast-food fantasy, so lean in.
- Customizable AF – Spice it up with hot sauce or jalapeños. Add bacon. Go full Big Mac and toss some shredded lettuce on top. You’re in charge here.
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