Introduction

Taco Gnocchi is a flavorful twist on classic Italian gnocchi, combining Mexican-inspired taco seasonings with tender potato dumplings. This comforting dish is easy to make and perfect for a weeknight dinner that’s both satisfying and fun.

The dish is shown in a black skillet filled with three layers. The bottom layer is gnocchi, light beige and round with soft texture, evenly spread across the skillet. On top of this, there is cooked ground beef, dark brown and crumbly, mixed with bright yellow corn kernels scattered throughout. The top layer is melted cheese, creamy white and light orange, gooey and melting over the other layers, covering the skillet surface unevenly. The skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package gnocchi
1 lb ground beef
1/2 medium onion, diced
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can Rotel
1 packet taco seasonings
1/2 cup water
1 cup sweet corn, canned or frozen
1 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded

Instructions

Step 1: In a medium stock pot, bring water to a boil and cook the gnocchi according to package directions. Drain and set aside.
Step 2: In a large frying pan over medium heat, cook the ground beef with diced onion, minced garlic, salt, and black pepper until the beef is no longer pink. Drain any excess fat.
Step 3: Add the can of Rotel, taco seasoning packet, and 1/2 cup water to the beef mixture. Reduce heat to low-medium and simmer until about one-third of the liquid remains.
Step 4: Stir in the cooked gnocchi and sweet corn, continuing to cook until most of the liquid has evaporated.
Step 5: Remove the pan from heat, sprinkle shredded Monterey Jack and sharp cheddar cheese evenly over the top, and cover with a lid. Let the cheese melt before serving.

Tips & Variations

Use turkey or chicken instead of ground beef for a lighter option.
Add diced jalapeños for extra heat and flavor.
Substitute fresh salsa for Rotel to customize the tomato flavor.
Mix in black beans or diced bell peppers for added texture and nutrition.

Storage

Store leftover Taco Gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water if needed to prevent drying out.

How to Serve

A white bowl filled with three layers of food is shown on a white marbled surface. The bottom layer is browned ground meat mixed with some spices, creating a crumbly texture with dark brown tones. The middle layer consists of bright yellow corn kernels scattered over the meat. The top layer features golden-brown gnocchi pieces that look soft and slightly crispy on the edges, covered with melted light yellow cheese that is gooey and slightly browned. Next to the bowl, a skillet contains a similar mix of browned meat, corn, and gnocchi. A woman's hand is holding the bowl from the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought taco seasoning?

Yes, store-bought taco seasoning works perfectly and makes the recipe quick and convenient.

Is this recipe freezer-friendly?

You can freeze the cooked taco gnocchi, but the texture of the gnocchi may change slightly. For best results, freeze before adding cheese and thaw overnight in the refrigerator before reheating.

Taco Gnocchi Recipe

Print Recipe

★★★★★

5 from 68 reviews

This Taco Gnocchi recipe combines soft, pillowy gnocchi with savory ground beef cooked in a flavorful taco-spiced tomato sauce. Topped with melted Monterey Jack and sharp cheddar cheese, it’s a hearty, comforting dish that’s easy to make and perfect for taco night with a twist.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Base Ingredients

1 package gnocchi
1 lb ground beef
1/2 medium onion, diced
1 clove garlic, minced

Seasonings & Sauce

1/4 teaspoon salt
1/4 teaspoon black pepper
1 can Rotel (diced tomatoes with green chilies)
1 packet taco seasoning
1/2 cup water

Add-ins & Toppings

1 cup sweet corn, canned or frozen
1 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded

Instructions

Boil Gnocchi: Bring a medium stockpot of water to a boil and cook the gnocchi according to package directions until they float to the top, indicating they are done. Drain and set aside.
Cook Ground Beef Mixture: Heat a large frying pan over medium heat. Add ground beef, diced onion, minced garlic, salt, and pepper. Cook, breaking up the meat, until beef is no longer pink and onions are soft, about 7-8 minutes. Drain excess fat from the pan.
Add Sauce Ingredients: Stir in the can of Rotel, taco seasoning packet, and 1/2 cup water to the cooked beef mixture. Reduce heat to low-medium and simmer, stirring occasionally, until the liquid reduces by about two-thirds and thickens slightly.
Combine Gnocchi and Corn: Add the cooked gnocchi and sweet corn to the savory beef mixture. Continue to cook on low-medium heat, stirring gently until most of the remaining liquid has evaporated and the ingredients are well combined.
Melt the Cheese: Remove the pan from heat. Sprinkle the shredded Monterey Jack and sharp cheddar cheese evenly over the top. Cover the pan with a lid and let sit for a few minutes until the cheese melts and becomes gooey.

Notes

You can substitute the ground beef with ground turkey or chicken for a leaner option.
If you prefer a spicier dish, add extra diced jalapeños or use a spicy taco seasoning.
For gluten-free, ensure you use gluten-free gnocchi and taco seasoning.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Keywords: Taco Gnocchi, Ground Beef, Gnocchi Recipe, Easy Dinner, Mexican-Inspired, Cheesy Gnocchi