Is it just me, or does the schedule always seem to hit a wall on Wednesday? You want something hearty and satisfying, but the thought of a mountain of dishes is enough to make you order a pizza. Well, what if I told you the ultimate solution is just one pot away? This One-Pot Creamy Taco Gnocchi is my family’s go-to for a ridiculously easy meal that’s packed with the familiar, comforting flavors we all love. It’s a crowd-pleasing dinner recipe that comes together in under 30 minutes, with minimal cleanup. Let’s get cooking.
Top Reasons To Make It
- It’s a true one-pot wonder. Everything cooks in a single skillet, which means you’ll have more time to relax and far fewer dishes to deal with after.
- It’s incredibly versatile. Don’t have ground beef? Use turkey or a plant-based crumble. Out of gnocchi? Penne works in a pinch. This recipe is built to adapt to your pantry.
- The combination is pure comfort. Pillowy soft gnocchi, savory taco seasoning, and a creamy, dreamy sauce. So good.
- It’s a guaranteed hit with both kids and adults, making it a perfect solution for cheap dinners for a family.
Ingredients
- 1 tablespoon olive oil: For sautéing our aromatics.
- 1 lb lean ground beef or ground turkey: The hearty, savory base of our taco filling.
- 1 small yellow onion, diced: Adds a sweet, foundational flavor.
- 1 packet (1 oz) taco seasoning: Our flavor powerhouse—choose mild or spicy based on your crew’s preference.
- 1 cup vegetable broth: Helps create our sauce and cook the gnocchi.
- 1 (16 oz) package potato gnocchi: The delightful, chewy pasta pillows that make this dish so fun.
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel): Brings a little tang and a hint of heat.
- 4 oz cream cheese, softened and cubed: The secret to that luscious, creamy sauce.
- 1 cup shredded cheddar cheese: For that melty, cheesy finish we all crave.
- Salt and black pepper to taste: To bring all the flavors together.
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground meat and onion. Cook, breaking up the meat with a spoon, until the meat is browned and the onion is soft, about 5-7 minutes. Drain any excess grease.
- Sprinkle the taco seasoning over the cooked meat and stir for 30 seconds until fragrant.
- Pour in the vegetable broth and use your spoon to scrape up any browned bits from the bottom of the pan. This is pure flavor!
- Add the entire package of gnocchi and the can of diced tomatoes with green chiles (do not drain). Stir everything to combine.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 5-7 minutes, stirring occasionally, until the gnocchi is tender and has plumped up.
- Reduce the heat to low. Add the cubed cream cheese and stir continuously until it has completely melted into the sauce, creating a creamy, cohesive mixture.
- Sprinkle the shredded cheddar cheese over the top. Cover the skillet again for 2-3 minutes, or until the cheese is perfectly melted.
- Give everything one final stir, season with salt and pepper to your liking, and serve immediately!
One-Pot Cooking Tips
- Use a wide, heavy-bottomed skillet or Dutch oven. This ensures even cooking and gives you plenty of room to stir.
- Don’t skip scraping the browned bits from the pan after adding the broth. Those little stuck-on pieces are packed with savory flavor.
- Keep the heat at a steady simmer when cooking the gnocchi. A rolling boil might make the broth evaporate too quickly.
- Make sure your cream cheese is softened. This is the key to getting it to melt smoothly without any lumps. Honestly, if you forget to take it out early, just pop it in the microwave for 15-second intervals until it’s soft.
- Get the kids involved! This is a great recipe for little helpers to measure the seasoning or stir in the gnocchi.
Variations & Substitutions
- Protein Swap: Easily make this with ground chicken, a plant-based ground meat alternative, or even two cans of black beans (drained and rinsed) for a vegetarian twist.
- Dairy-Free: Use your favorite vegan cream cheese and shreddable cheese. The method stays exactly the same.
- Spice Level: Control the heat by choosing mild or hot taco seasoning and using regular diced tomatoes instead of the tomatoes with green chiles.
- Veggie Boost: Stir in a handful of fresh spinach or some frozen corn in the last few minutes of cooking.
- Pasta Alternative: No gnocchi? Small pasta shells, penne, or rotini will work. You may just need to adjust the cooking time and add a splash more broth if needed.
Serving Ideas & Pairings
This creamy taco gnocchi is a complete meal all on its own, but I love topping it with a few fresh, cool garnishes to really make it sing. A dollop of sour cream, some sliced avocado, a sprinkle of fresh cilantro, or a squeeze of lime juice are all fantastic additions. For a simple side, a crisp green salad or some warmed tortilla chips for dipping round everything out perfectly. It’s one of those easy weeknight dinners that feels a little bit special.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3 days. The gnocchi will continue to absorb the sauce, so when you reheat it, it will be thicker. My best method is to reheat it gently in a saucepan on the stove over medium-low heat, adding a small splash of broth or water to loosen the sauce back up. You can also microwave it in 30-second intervals, stirring between each one, until heated through.
Frequently Asked Questions
- Can I make this One-Pot Creamy Taco Gnocchi ahead of time? You can brown the meat and onion ahead of time and store it in the fridge. When you’re ready, just pick up from step 2. The finished dish is best enjoyed fresh, as the gnocchi can get a little soft upon reheating.
- Is this one of those healthy dinner ideas? It’s a great balanced meal with protein, carbs, and you can easily load it up with extra veggies. Using lean meat and lower-fat dairy options can make it even lighter.
- My sauce is too thick. What can I do? Easy fix! Just stir in a little more vegetable broth or even a bit of milk until it reaches your desired consistency. It happens to the best of us.
- Can I freeze this? I don’t recommend it. Dairy-based sauces with potatoes can become grainy and separate when frozen and thawed. It’s best enjoyed fresh or kept in the fridge for a few days.
