Description
This comforting gnocchi lasagna combines tender gnocchi with a rich tomato beef sauce, topped with a creamy homemade béchamel and melted mozzarella cheese. Baked to bubbly perfection, it’s a cozy and satisfying weeknight meal that brings the flavors of classic lasagna with a twist!
Ingredients
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- ½ cup cheddar cheese, grated
- ⅓ cup Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
Tomato Beef Sauce and Gnocchi
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2–3 garlic cloves, finely chopped
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 (14 oz.) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 cup beef stock
- 1 pound gnocchi
- 1 cup fresh mozzarella, shredded
- Fresh parsley, optional for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the lasagna.
- Make the Béchamel: Melt the butter in a saucepan over medium-low heat. Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in the milk until the mixture is smooth and thickened. Remove from heat and stir in the cheddar and Parmesan cheeses. Season with salt and freshly ground black pepper to taste, then set aside.
- Prepare the Sauce: Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
- Simmer the Sauce: Stir in the tomato paste, crushed tomatoes, Italian seasoning, and beef stock. Reduce the heat and let the sauce simmer for 10–15 minutes until thickened and flavorful.
- Add Gnocchi: Add the gnocchi directly into the skillet with the sauce. Stir gently to coat the gnocchi evenly with the thickened sauce.
- Assemble and Bake: Spread the prepared béchamel sauce evenly over the top of the gnocchi and beef sauce in the skillet. Sprinkle the shredded mozzarella over the béchamel. Cover the skillet with foil and bake in the preheated oven for 20 minutes.
- Final Browning: Remove the foil and continue baking for another 10–15 minutes until the top is bubbly and golden brown.
- Serve: Let the gnocchi lasagna cool slightly before serving. Garnish with fresh parsley, if desired, for a pop of color and freshness.
Notes
- If you don’t have an oven-safe skillet, transfer the sauce and gnocchi mixture to a baking dish before adding the béchamel and cheese.
- For a vegetarian version, substitute ground beef with lentils or a plant-based meat alternative.
- Make sure to stir the béchamel constantly while cooking to prevent lumps.
- Gnocchi can be store-bought or homemade, but fresh gnocchi work best for optimal texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
