Cheeseburger Gnocchi

Cheeseburger gnocchi reminds me of a childhood canned favorite, RavioliOs, but taken to a whole new level. Making this dish wasn’t a whole lot harder than just opening a can either. Grab a big bowl on a cold day and you’ll definitely forget the weather. Creamy, cheesy, tomato-y beefy stick-to-your-ribs total goodness.
Cheeseburger Gnocchi

I can’t say I’d change much about this recipe. It really hit the spot after shoveling snow from the driveway. I might substitute spicy bulk Italian sausage for the beef for a little kick and Italian-inspired flavor.

This cheeseburger gnocchi has me jonesin’ for some cheeseburger soup now.

Cheeseburger Gnocchi

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -6 servings
Author Mike


  • 1 tablespoon olive oil
  • 1/2 medium white onion chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 clove garlic minced
  • 1 pound ground beef
  • 1 teaspoon Dijon mustard
  • 1 15-ounce can fire-roasted diced tomatoes
  • 1 28-ounce can crushed tomatoes
  • 1 cup beef broth
  • 1 16-ounce package frozen gnocchi
  • 1 cup shredded cheddar cheese
  • 1/4 cup heavy cream
  • 2 green onions sliced thin


  • Heat oil in a large skillet over medium heat.
  • Add the onion. Season with salt and pepper and saute until just soft.
  • Add garlic and saute another minute.
  • Crumble in the ground beef and cook until no longer pink, about 5 minutes.
  • Drain any excess fat.
  • Stir in the mustard, diced and crushed tomatoes and the beef broth.
  • Season with more salt and pepper as desired.
  • Bring to a simmer.
  • Stir in the gnocchi and cover.
  • Continue simmering about 5 minutes or until the gnocchi is tender.
  • Add the heavy cream and cheese and stir until the cheese is melted.
  • Serve garnished with the green onions.

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