Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 package (16 oz) shelf-stable potato gnocchi
  • 2 cups beef broth
  • ½ cup heavy cream

Instructions:

  1. Heat olive oil in a 12 inch skillet over medium high heat. Add ground beef and cook until deeply browned and sizzling. Remove beef from the pan and set aside, leaving the rendered fat in the skillet. Note: Don't drain the fat; it's the flavor vehicle for the gnocchi.
  2. Add the shelf stable gnocchi to the skillet with the beef fat. Sear for 3–5 minutes until the edges are golden brown and slightly crisp. Note: Give them space to brown; don't stir them every ten seconds.
  3. Push the gnocchi to the edges of the pan. Add the diced onion and minced garlic to the center and sauté until the onion is translucent and fragrant.
  4. Return the browned beef to the pan. Stir in the dried oregano and smoked paprika, toasting the spices for approximately 60 seconds until they smell aromatic.
  5. Pour in the beef broth and heavy cream, scraping the bottom of the pan to release the brown bits. Bring to a gentle simmer for 5–7 minutes until the gnocchi are tender and the liquid has thickened.
  6. Fold in the fresh baby spinach and grated Parmesan cheese, stirring until the spinach wilts and the sauce becomes thick and velvety.
  7. Taste the sauce and add salt and black pepper as needed. Serve immediately while it's piping hot.