Taco Gnocchi Bake

We’re no strangers to a one-pan dinner. On busy weeknights when we can’t be bothered to clean up a sink full of dishes, we love turning to our trusty skillets to build a meal from start to finish. And many of our favorite low-effort meals feature one trusty ingredient: gnocchi.

The gnocchi:
We love incorporating gnocchi in sheet pan dinners, in cozy soups, and even paired with our fan-favorite Tuscan butter sauce. But in this recipe, gnocchi gets the taco treatment for a simple weeknight meal. Along with some ground beef, black beans, and plenty of cheddar cheese, it’s a fun twist on the potato-based pasta.

The sauce:
The base of the sauce gets its savory flavor from enchilada sauce. We love popping open a can of the store-bought stuff to make dinner extra easy, but if you’re feeling fancy, you can also make enchilada sauce from scratch.

The toppings:
And no taco (or taco gnocchi) night is complete without a lineup of fresh toppings. We include jalapeño, tomato, cilantro, and avocado in our recipe—but you can certainly add other ingredients you love. Chopped red onion, sour cream, or more cheese (we won’t judge) would all work great here.

Storage:
If you want to make your dinner even easier, you can make many of the components in advance. You can assemble the bake (sans gnocchi and cheese) up to 2 days in advance. When you’re ready to eat, stir in your gnocchi, top with cheese, and bake as directed.

Did you try making this? Let us know how it went in the comments!