If you’re a pasta lover, you have to try this ultra-comforting creamy gnocchi with ground beef casserole—a cheesy, potato-dumpling bake that hits every weeknight-dinner craving.
Ingredients for creamy gnocchi with ground beef:
- 2 lb Yukon Gold potatoes, peeled;
- Salt to taste;
- 2 Tbsp unsalted butter;
- 1 cup (8 oz) full-fat sour cream;
- ¼ cup all-purpose flour;
- 1 large egg.
Filling:
- 2 Tbsp extra-virgin olive oil;
- ½ medium yellow onion, finely diced;
- 3 garlic cloves, minced;
- 1 lb lean ground beef (90/10);
- 1 Roma tomato, diced;
- ¼ green bell pepper, diced;
- Sliced green olives to taste;
- Freshly ground black pepper to taste;
- Sweet paprika to taste;
- Salt to taste;
- 2 cups (16 oz) marinara sauce;
- ½ cup water.
Assembly:
- 7 oz deli ham, thinly sliced;
- 7 oz low-moisture mozzarella, thinly sliced;
- Dried oregano to taste.
How to make creamy gnocchi with ground beef:
- Place potatoes in a large pot, cover with cold salted water, bring to a boil, and cook until fork-tender, 20–25 min;
- Drain, return to the pot, and steam-dry 2 min;
- Mash hot potatoes with butter, season with salt, then fold in sour cream, flour, and egg until a soft dough forms—do not over-mix.
Filling:
- Heat olive oil in a skillet over medium. Sauté onion until translucent, add garlic and cook 30 s;
- Add ground beef, break it up, and brown until no pink remains;
- Stir in tomato, bell pepper, olives, spices, marinara, and water; simmer 10 min until thick.
Assembly & Bake:
- li>Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish;
- Spread half the meat sauce on the bottom. Top with spoonfuls of potato dough, gently pressing to cover;
- Layer half the mozzarella and ham; repeat layers, ending with cheese;
- Sprinkle oregano and bake 25–30 min until bubbly and golden. Broil 2 min for extra browning if desired. Let rest 5 min before serving.
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