Taco Gnocchi Skillet

This Taco Gnocchi Skillet has it all going on in one pan; taco-seasoned protein of choice, plenty of vegetables, pillow-y bites of gnocchi, melty cheese, and crushed tortilla chips. This dish is bold and flavorful with a variety of fun textures in every bite.

Skillet dishes are awesome for many reasons (minimal dirty dishes, FTW!), but they can admittedly be a little boring in the texture department. Not so with this Taco Gnocchi Skillet! It’s got pillowy bites of gnocchi, delightful pops of corn, melty cheese, and crunchy tortilla chips to keep the texture interesting. 

I also like to refer to this one-pan wonder as Mexican Gnocchi, because it's got a lot of those south-of-the-border flavors happening.

This gnocchi skillet definitely takes center stage at mealtime and is best served alongside some simple sides - like chips and pico de gallo or a side salad with a jalapeno lime vinaigrette.

What is Gnocchi?

Meaning “lumps” in Italian, gnocchi looks like little bite-sized pillows. They are made from potatoes and flour to create an irresistibly light little dumpling that has a very mild potato flavor. 

Gnocchi is typically treated like pasta and smothered in a tomato, cream, or pesto sauce (which isn’t surprising since gnocchi originated in Italy). But since its flavor is so mild, it can be used in a variety of ways - like in this Mexican Gnocchi dish.

Ingredients

Here’s what you’ll need to make this Mexican Gnocchi.

• Ground meat: You can use ground beef, pork, chicken, or turkey! Really, choose whatever protein you wish! 
• Olive or canola oil: This ingredient is only necessary if you're using a lean protein like turkey or chicken to add a little fat. 
• Pre-made gnocchi: You can find gnocchi in the refrigerator or freezer section of the grocery store. If you need gluten-free, look for gnocchi made without flour.
• Rotel: I used Fire-Roasted but any kind of Rotel will work here. I love it over regular diced tomatoes for the extra roasted umami flavor it adds to the dish. By the way, if you love Rotel, definitely give this Rotel Pasta recipe a go!
• Taco seasoning: Use store-bought or homemade taco seasoning depending on your preference.
• Vegetables: White or yellow onion and green bell pepper cook with the meat to layer in some aromatic flavors while a can of sweet corn is added to the dish later on.
• Chipotle en adobo pepper sauce: This ingredient is optional, but highly recommended as it adds heat and smokiness.
• Oaxca or Monterey jack cheese: Added on top just before serving.
• Tortilla chips or tortilla strips: These add a lovely crunch to the dish!

A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!

Variations

• Spicier - If you’re including chipotle en adobo sauce, simply add more of it! You can also add chili pepper flakes or cayenne pepper along with the taco seasoning. Or add in fresh or canned diced jalapeno (or another hot pepper) to heat things up!
• Vegetarian or Vegan - Swap out the meat for a meat substitution of your choosing, like a Beyond Meat product. Or use a can of pinto or black beans instead. For vegans, leave the cheese out or replace it with a vegan-friendly substitute, like a plant-based cheese.

How to Make Taco Gnocchi Skillet

1. Cook the ground meat and taco seasoning in a pan with a bit of oil. Break it up with a spoon as it cooks. Strain off any excess grease once it's ready. Add the diced onion and green bell pepper to the pan and cook for 3-4 minutes, stirring occasionally.  

2. Add the can of Rotel, can of corn, and chipotle en adobo sauce to the pan. Lower the heat and simmer uncovered for 8-10 minutes. The liquid will reduce down a bit. Meanwhile, prepare the gnocchi according to the package directions. Strain and set it aside until needed.

3. Reduce the heat to medium-low and add the cooked gnocchi. Continue cooking another 2 minutes, gently stirring the gnocchi into the mix.

4. Remove the pan from the heat. Top with shredded cheese and cover with a lid until the cheese melts. For the finale, top with crushed tortilla chips or tortilla strips and dig in!

Hint: When using ground beef or pork, make sure to remove any excess grease before adding the peppers and onions so you don’t wind up with a greasy dish. Leaving a little bit of grease behind is okay for the peppers and onions to absorb. When using super lean meats like ground chicken or turkey, add a tablespoon of olive or canola oil when cooking as these meats tend to be a little dry and benefit from the addition of a little fat. 

Suggested Garnishes and Sides

Without a doubt, you must garnish this Taco Gnocchi Skillet with tortilla chips or tortilla strips! The crunch is welcome here, adding to the lovely variety of textures in every bite. 

I also like to add cheese, because, well, CHEESE. Adding some cheese on top is a delightfully gooey added bonus. 

Some fresh herbs never hurt either; sprinkle some fresh parsley, oregano, or cilantro on top to finish it off. 

This hearty main dish makes a satisfying meal on its own but we often serve it with another side dish or veggie. This Mexican fruit salad and elote pickle spears are just a few favorites. For snacking ahead enjoy some chips with creamy salsa while you sip on a Chico Sparkling Water!

Storage & Reheating

This dish easily feeds a hungry family of four. But if you're a family of two like me and have leftovers after making this dish, store them in a lidded container in the refrigerator for up to 3 days. 

I recommend heating leftovers either on the stovetop or in the oven (but you can also use the reheat function on your microwave as well). On the stovetop, gently reheat in a pan over medium to medium-low heat, covered, until heated through. In the oven, put in a lidded oven-safe container and bake at 375 degrees Fahrenheit until heated through (this will take 15-30 minutes, depending on the quantity you are reheating).

More Easy Dinner Recipes

Serve any of these dinners up with a side of Instant Pot Spanish Rice or 4-Ingredient Potato Soup!

If you tried this Taco Gnocchi recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!