Easy Stovetop Gnocchi Lasagna Recipe
When I made this Easy Stovetop Gnocchi Lasagna for the first time, I was amazed at how a handful of simple ingredients could create such a comforting and delicious dish. The soft, pillowy gnocchi absorbs all the rich flavors from the marinara sauce, ground beef, and gooey cheese, creating layers of lasagna-style goodness without all the hard work.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 cups marinara sauce
- 1 cup chicken broth
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmigiano Reggiano cheese
- 1 16-ounce package potato gnocchi
- Fresh basil chopped (optional, for garnish)
Instructions
- Start by heating a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. This step builds the base of your recipe. Once done, drain any excess grease and set aside for later.
- Drizzle olive oil into the same pan and toss in the chopped onion and garlic. Cook them for 3-5 minutes until they turn soft and fragrant. For added flavor, sprinkle in the onion powder, garlic powder, oregano, parsley, salt, and pepper. Your kitchen will smell incredible! 🧄
- Stir the marinara sauce and chicken broth into the skillet, combining everything well. Lower the heat to a simmer and cover the pan with a lid. Cook it for about 20 minutes to allow the sauce to thicken and for all the flavors to meld together. 🍲
- Next, stir in the potato gnocchi and cover the pan again. Simmer for another 10 minutes. The gnocchi will magically puff up as they soak in all that saucy, cheesy goodness. 😍
- Now it’s time for the final touch! Stir the shredded mozzarella into the dish, letting it melt into the sauce. Sprinkle Parmigiano Reggiano on top for an extra cheesy, irresistible finish. Garnish with chopped basil if desired, then serve hot. 🌿✨
Notes
- Use Fresh Mozzarella: Shred mozzarella from a block for best results. Pre-grated cheese might not melt as smoothly due to added coatings. Freshly shredded cheese creates a gooier, stretchier texture that enhances every bite. Plus, it blends seamlessly into the sauce for a richer finish.
- Don’t Overcook the Gnocchi: Simmer just enough for the gnocchi to cook through. Overcooking may make them lose their fluffy texture. They should be tender yet slightly firm to the bite, ensuring they hold up well in the sauce. Cooking them in the sauce for the last minute helps absorb more flavor.
- Season to Taste: Remember to adjust salt or pepper in the marinara sauce, as brands vary in flavor intensity. A pinch of red pepper flakes can add a subtle kick, while a touch of sugar balances acidity if needed.