Ingredients
Equipment
Method
Brown the beef
- Heat a large skillet over medium-high heat and brown the ground beef with the diced onion until the beef is browned. Drain excess fat, then add the minced garlic and cook for 30 seconds, until fragrant.
Simmer the tomato cream sauce
- Stir in the diced tomatoes, heavy cream, beef broth, Italian seasoning, red pepper flakes, and salt and pepper to taste, then bring to a simmer. Keep it at a gentle simmer for 5 minutes so flavors meld and the sauce starts to thicken.
- Add the gnocchi directly into the sauce, stir to submerge, and cook for 5–7 minutes until the gnocchi are cooked through and the sauce visibly thickens.
- Reduce heat to low and stir in the grated parmesan until the sauce is smooth and creamy.
Finish and serve
- Taste and adjust seasoning with additional salt and pepper if needed, then garnish with fresh basil and serve right away.
Notes
For the creamiest texture, lower the heat before adding parmesan so it melts in without turning grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of broth or cream. Freezing is not recommended because gnocchi and cream can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream, though the sauce will be slightly thinner.