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.
The flavor is also on point. A variety of veggies - including onion, bell pepper, corn, and tomatoes (thanks to Rotel) - taco seasoning, chipotle en adobo sauce, and protein of your choosing come together to create one flavorful dinner. 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.
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Taco 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 Taco Gnocchi Skillet (aka Mexican Gnocchi).
- ground beef, pork, chicken, or turkey - choose whatever protein you wish!
- olive or canola oil - only necessary if using a lean protein like turkey or chicken to add a little fat
- pre-made gnocchi
- Rotel - I used Fire-Roasted but any kind of Rotel will work here
- taco seasoning
- white or yellow onion
- green bell pepper
- sweet corn, canned
- chipotle en adobo pepper sauce - optional, but highly recommended as it adds heat and smokiness
- Oaxca or Monterey jack cheese
- tortillas chips or tortilla strips - adds a lovely crunch
See recipe card for quantities.
Instructions
Heat oil in a pan over medium heat (if using a lean protein like ground chicken or turkey). Add ground meat and taco seasoning and cook for 5-7 minutes, using a wooden spoon to break the meat into smaller pieces.
Meanwhile, prepare gnocchi according to package directions. Strain and set aside until needed.
Strain excess grease, if necessary. It’s okay to leave a little bit of grease behind for the next step.
Add the diced onion and green bell pepper to the pan and cook for 3-4 minutes, stirring occasionally.
Add the can of Rotel, can of corn, and chipotle en adobo pepper sauce to the pan.
Lower heat to medium-low and simmer for 8-10 minutes, uncovered. The liquid will reduce down a bit.
Reduce heat to medium-low and add cooked gnocchi. Continue cooking another 2 minutes, gently stirring the gnocchi into the mix.
Remove the pan from 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
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.
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/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.
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).
Top tip
Don’t be stingy with the tortilla chip topping! Taco Gnocchi Skillet is just begging for it.
You might also like....
If you like this Taco Gnocchi Skillet, you might also like these easy dinner mains and sides:
- Instant Pot Spanish Rice
- Instant Pot Salsa Chicken
- Doritos Walking Tacos
- Leftover Pulled Pork Tacos
- Crispy Slow Cooked Dr. Pepper Carnitas
- 4-Ingredient Potato Soup
Taco Gnocchi Skillet
Ingredients
- 1 pound ground beef, pork, chicken, or turkey
- 1 tablespoon olive or canola oil (if using a lean protein)
- 1 pound pre-made gnocchi
- 1 10 ounce can Rotel
- 1 packet taco seasoning
- 1 medium white or yellow onion, finely diced
- 1 green bell pepper, finely diced
- 1 15.5 ounce can sweet corn
- 4 tablespoons chipotle en adobo pepper sauce (optional, adds heat and smokiness)
- 1 cup Oaxaca or Monterey jack cheese, shredded
- Crushed tortillas chips or tortilla strips (be generous!)
Instructions
- Heat oil in a pan over medium heat (if using a lean protein like ground chicken or turkey). Add ground meat and taco seasoning and cook for 5-7 minutes, using a wooden spoon to break the meat into smaller pieces.
- Meanwhile, prepare gnocchi according to package directions. Strain and set aside until needed.
- Strain excess grease, if necessary. It’s okay to leave a little bit of grease behind for the next step.
- Add the diced onion and green bell pepper to the pan and cook for 3-4 minutes, stirring occasionally.
- Add the can of Rotel, can of corn, and chipotle en adobo pepper sauce to the pan.
- Lower heat to medium-low and simmer for 8-10 minutes, uncovered. The liquid will reduce down a bit.
- Reduce heat to medium-low and add cooked gnocchi. Continue cooking another 2 minutes, gently stirring the gnocchi into the mix.
- Remove the pan from 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!
Holly says
OMG, this is delicious!