Description
This Hearty Shepherd’s Pie Gnocchi Skillet is a creative twist on the classic comfort food, swapping the traditional mashed potato topping for soft, pillowy gnocchi stirred right into the savory filling. Loaded with ground lamb, tender vegetables, and a rich, creamy gravy, this one-pan meal delivers all the cozy flavors you crave in a fraction of the time. With a robust meat sauce and dumplings that melt in your mouth, this rustic skillet dinner is perfect for chilly evenings when you need something warm and satisfying.
Ingredients
The Base & Meat
- 1 pound potato gnocchi (shelf-stable or refrigerated)
- 1 pound ground lamb (or ground beef for “Cottage Pie” style)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 yellow onion, finely diced
- 1 tablespoon minced garlic
The Flavor & Veggies
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme, leaves removed
- Pinch of fresh rosemary, finely chopped
- 1 1/4 cups peas and carrots (frozen blend works great)
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
The Gravy & Finish
- 3/4 cup beef broth
- 1/2 tablespoon cornstarch
- 1/4 cup heavy cream
- 1/3 cup finely grated Parmesan cheese
- 1–2 tablespoons fresh parsley, chopped
Instructions
Cook Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top (usually 2–3 minutes). Drain and set aside.
Sauté Aromatics
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook until fragrant.
Bloom Flavor
Add the tomato paste, thyme leaves, and rosemary. Cook: Stir constantly for 2 minutes to caramelize the tomato paste (it should darken slightly).
Brown Meat
Add the ground lamb (or beef). Cook, breaking it up with a spoon, until browned.
Season
Add smoked paprika, red pepper flakes, salt, and black pepper. Deglaze: Pour in the Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
Make Gravy
In a small cup, whisk the beef broth and cornstarch until smooth. Pour this mixture into the skillet. Simmer: Cook for a few minutes until the sauce thickens slightly.
Add Veggies
Stir in the peas and carrots. Cook until heated through.
Make it Creamy
Reduce heat to low. Stir in the heavy cream, grated Parmesan, and chopped parsley until the sauce is velvety.
Combine
Add the cooked gnocchi to the skillet. Toss gently to coat every dumpling in the rich meat sauce. Serve warm.
Notes
Caramelize the Paste: Don’t skip step 3! Cooking the tomato paste with the aromatics removes the raw, metallic taste and adds a deep, savory richness to the sauce.
Grease Control: Ground lamb can be fatty. If there is excessive grease in the pan after browning the meat, drain some of it off before adding the liquid ingredients.
Crispy Top Variation: If you want a bit of texture, sprinkle extra Parmesan or Mozzarella on top after step 8 and broil for 2–3 minutes until bubbly and golden.
Gnocchi Texture: Be careful not to overboil the gnocchi. Remove them immediately when they float; they will continue to soften slightly in the hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner / Skillet
- Method: Stovetop
- Cuisine: British-Italian Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 610
- Sugar: 5g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg
Keywords: shepherd's pie gnocchi, lamb gnocchi recipe, one skillet dinner, ground lamb recipes, comfort food dinner, easy gnocchi sauce, cottage pie skillet