Cheeseburger Gnocchi Skillet
This cheesy, creamy Cheeseburger Gnocchi Skillet has all the flavor of your favorite burger in a 30-minute, one-pan pasta dinner.
Servings: 4
Calories: 911kcal
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.
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.
Nutrition
Serving: 1serving | Calories: 911kcal | Carbohydrates: 50g | Protein: 37g | Fat: 63g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1537mg | Potassium: 585mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1669IU | Vitamin C: 4mg | Calcium: 409mg | Iron: 7mg
