Taco Gnocchi Bake

6 servings


30 minutes

total time


2 tsp. vegetable oil

1 lb. ground beef

Kosher salt

Freshly ground black pepper

1 medium yellow onion, finely chopped

2 cloves garlic, finely chopped

1/2 tsp. chili powder

1/2 tsp. ground cumin

1 (14.5-oz.) can black beans, rinsed, drained

2 (12-oz.) bag refrigerated or frozen gnocchi

1 c. store-bought or homemade enchilada sauce

1/2 c. low-sodium chicken or vegetable broth

4 oz. sharp cheddar, shredded (about 1 c.)

1 jalapeño, seeds removed, finely chopped

1 c. halved cherry tomatoes

1/4 c. chopped fresh cilantro

1 avocado, sliced


Preheat oven to 400°. In a large ovenproof skillet over medium-high heat, heat oil. Add beef; season with salt and pepper. Cook, undisturbed, until underside is browned, about 3 minutes. Crumble beef with a spatula and continue to cook, stirring, until no pink remains, about 5 minutes more.

Reduce heat to medium. Add onions, garlic, chili powder, and cumin and cook, stirring occasionally, until onions are softened, about 5 minutes.

Add beans, gnocchi, enchilada sauce, and broth, then stir until combined. Top with cheese.

Transfer to oven and bake gnocchi until cheese is melted and bubbly, about 10 minutes. Turn on broiler to high and broil, watching closely, until golden brown spots form on cheese, about 2 minutes more.

Top taco gnocchi bake with jalapeño, tomatoes, and cilantro. Serve with avocado alongside.


Serving Size




Total Fat

25 g

Saturated Fat

8 g

Unsaturated Fat


Trans Fat

1 g


58 mg


952 mg

Total Carbohydrate

94 g

Dietary Fiber

12 g

Total Sugars

8 g


35 g

6 servings


30 minutes

total time
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