Beef and Gnocchi Stew

Name: Beef and Gnocchi Stew
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound lean ground beef; 1 onion, finely chopped (about 2 cups); 1 32-oz. container lower-sodium chicken broth; 2 14.5-oz. cans diced tomatoes with garlic, oregano, and basil; ¾ teaspoon kosher salt; 1 12-oz. pkg. refrigerated potato gnocchi; Chopped fresh flat-leaf parsley (optional); Grated Parmesan cheese (optional)

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Total: 45 minutes

Author : Anna Theoktisto

Ingredients

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2 tablespoons extra-virgin olive oil1 pound lean ground beef1 onion, finely chopped (about 2 cups)1 32-oz. container lower-sodium chicken broth2 14.5-oz. cans diced tomatoes with garlic, oregano, and basil¾ teaspoon kosher salt1 12-oz. pkg. refrigerated potato gnocchiChopped fresh flat-leaf parsley (optional)Grated Parmesan cheese (optional)

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Instructions

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Step 1

Heat oil in a large (5- to 7-qt.) Dutch oven or other heavy pot over medium-high. Add beef and onion. Cook, stirring often, breaking up beef with a wooden spoon, until it begins to brown and onion softens, about 10 minutes.

Step 2

Add broth, tomatoes, and salt. Bring to a boil over high. Reduce heat to medium-low. Let simmer until flavors meld, about 15 minutes.

Step 3

Add gnocchi; cook, stirring often, until just tender, 3 to 5 minutes. Remove from heat.

Step 4

Divide evenly among four bowls. Garnish with parsley and serve with grated cheese, if using.