Easy Stovetop Gnocchi Lasagna (Print-Friendly Version)
Gnocchi layered with beef, marinara, and melty cheese—all cooked in one pan for a cozy, quick meal.
# What You’ll Need to Make This:
→ Main Components
01 -
450 g ground beef
02 -
680 g potato gnocchi
03 -
800 g marinara sauce
04 -
120 ml chicken broth
→ Aromatics and Seasonings
05 -
1 tablespoon olive oil
06 -
1 small onion, chopped
07 -
3 garlic cloves, minced
08 -
0.5 teaspoon onion powder
09 -
0.5 teaspoon garlic powder
10 -
0.5 teaspoon dried oregano
11 -
0.5 teaspoon dried parsley
12 -
0.5 teaspoon salt
13 -
Freshly ground black pepper, to taste
→ Cheese and Garnish
14 -
115 g mozzarella cheese, shredded or sliced
15 -
25 g freshly grated Parmigiano Reggiano
16 -
Fresh basil, optional, for serving
# How to Prepare:
01 -
In a large sauté pan over medium heat, cook the ground beef until thoroughly browned, breaking up any clumps. Drain and discard excess fat.
02 -
Add olive oil, chopped onion, minced garlic, onion powder, garlic powder, dried oregano, dried parsley, salt, and black pepper to the pan with the beef. Sauté for 3 to 5 minutes or until onions are softened and fragrant.
03 -
Pour in the marinara sauce and chicken broth. Stir to combine thoroughly.
04 -
Reduce heat to low, cover the pan, and let the mixture simmer for 20 minutes, stirring occasionally.
05 -
Stir in the potato gnocchi, re-cover the pan, and simmer for an additional 10 minutes until the gnocchi is tender.
06 -
Stir in the mozzarella cheese, allowing it to melt into the dish.
07 -
Sprinkle the grated Parmigiano Reggiano evenly over the top and serve hot. Garnish with fresh basil if desired.
# Extra Tips:
01 -
Adding freshly torn basil leaves enhances both aroma and depth of flavor.