Cheeseburger Gnocchi

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

I can’t say I’d change much about this recipe for cheeseburger gnocchi. I really liked it and 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
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 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
  1. Heat oil in a large skillet over medium heat.
  2. Add the onion. Season with salt and pepper and saute until just soft.
  3. Add garlic and saute another minute.
  4. Crumble in the ground beef and cook until no longer pink, about 5 minutes.
  5. Drain any excess fat.
  6. Stir in the mustard, diced and crushed tomatoes and the beef broth.
  7. Season with more salt and pepper as desired.
  8. Bring to a simmer.
  9. Stir in the gnocchi and cover.
  10. Continue simmering about 5 minutes or until the gnocchi is tender.
  11. Add the heavy cream and cheese and stir until the cheese is melted.
  12. Serve garnished with the green onions.