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Tex Mex Gnocchi

  • Author: Marty Boyd
  • Yield: 4 1x



  • 1 pound package potato gnocchi
  • 1 pound very coarsely ground beef
  • 1/4 cup onion, diced
  • 1 clove garlic, minced
  • 1 small jalapeño. minced
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chipotle powder, more if you like it spicier
  • 1/4 teaspoon each salt & black pepper
  • 1 can Rotel tomatoes
  • 1 can pinto beans drained and rinsed
  • 1 1/2 cups sweet corn, canned or frozen
  • 2 tablespoons tomato paste
  • 1 cup pepper jack cheese, shredded
  • Cilantro and green onion for garnish


  1. Cook gnocchi according to package directions.
  2. In a large cast iron skillet over medium high heat, cook your ground beef with the onion, garlic, jalapeño,cumin, dried oregano, chipotle powder, salt and pepper.
  3. Add the can of Rotel tomatoes to the cooked beef drained pinto beans, corn, and tomato paste and cooked gnocchi. Continue cooking until almost all of the liquid is gone.
  4. Top with pepper jack cheese and place under the broiler to melt and slightly brown the cheese.
  5. Garnish with cilantro and green onion.