Western Cowboy Gnocchi

Ingredients

• 454 g (16 oz)lean ground beef
• 120 ml (½ cup)diced onion
• 1 tspkosher salt
• ½ tspblack pepper
• A pinchsmoked paprika
• ½ tspcumin
• 2 tspchilli powder
• 240 ml (1 cup)beef stock
• 454 g (16 oz)gnocchi
• 1 can (439 g / 15.5 oz)chilli beans
• 1 can (411 g / 14.5 oz)petite diced tomatoes
• 113 g (4 oz)diced green chillies
• 120 ml (½ cup)bacon crumbles
• To tasteshredded cheddar, for topping

Instructions

1. 1

   Brown the beef

   For the Instant Pot method, select sauté. When the display reads HOT, add the beef and break it up, then add the onion. Brown for 5 minutes, drain off excess fat, and stir in the salt, pepper, smoked paprika, cumin and chilli powder.

2. 2

   Deglaze the pot

   Pour in the stock and scrape the bottom of the pot to loosen anything stuck there. Turn off the Instant Pot.

3. 3

   Add the gnocchi

   Add the gnocchi, chilli beans, tomatoes and green chillies.

4. 4

   Pressure cook

   Secure the lid and set the valve to sealing. Select manual or pressure cook for 1 minute. When the cooking time ends, leave the pot for 5 minutes, then turn the valve to venting and remove the lid.

5. 5

   Stir in bacon

   Stir the bacon crumbles into the pot.

6. 6

   Serve with cheddar

   Spoon into bowls and add shredded cheddar if desired.

7. 7

   Brown the beef

   For the slow cooker method, heat a pan over medium-high heat. Add the beef and break it up, then add the onion. Brown for 5 minutes, drain off excess fat, and stir in the salt, pepper, smoked paprika, cumin and chilli powder. Transfer the mixture to the slow cooker.

8. 8

   Add remaining ingredients

   Stir the stock, gnocchi, chilli beans, tomatoes and green chillies into the slow cooker.

9. 9

   Cook on low

   Cover and cook on low for 2 hours.

10. 10

    Stir in bacon

    Stir the bacon crumbles into the slow cooker.

11. 11

    Serve with cheddar

    Spoon into bowls and add shredded cheddar if desired.

What is cowboy gnocchi?

This is a hearty, American-inspired take on gnocchi, pairing the Italian dumplings with beef, beans, tomatoes and a warming mix of spices. The cowboy-style combination makes it a filling, stew-like meal rather than a pasta dish with a separate sauce.

Here, the gnocchi cooks with the other ingredients in either a pressure cooker or slow cooker. Bacon and cheddar add a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 20g protein, 33g carbs, 6g fat.

The gnocchi, beans and tomatoes supply most of the carbohydrates, while the beef and beans contribute protein. Beef, bacon and cheddar provide much of the fat; serve a bowl with extra vegetables or a green salad to balance the plate.

Build the flavour first

Brown the beef: breaking it into small pieces helps it cook evenly alongside the onion. Draining excess fat keeps the finished dish from becoming greasy.

Bloom the spices: stir the salt, pepper, smoked paprika, cumin and chilli powder into the browned meat before adding the liquid. This coats the beef with flavour from the start.

Choose your cooking method

Instant Pot: stock goes in before the gnocchi and tinned ingredients, and scraping the base helps loosen browned bits. The short pressure-cook time is followed by a 5-minute rest before venting.

Slow cooker: transfer the browned beef mixture to the cooker, add the remaining main ingredients and cook on low for 2 hours. Both methods finish by stirring in the bacon.

Mind the gnocchi

Gnocchi can turn soft if cooked for too long, so follow the specified time for your chosen method. After cooking, check that the dumplings are tender and stir gently to avoid breaking them up.

The beans and tomatoes contribute liquid as well as texture. If the mixture seems thick, stir carefully rather than adding extra stock before you have checked the cooked consistency.

Finish and serve

Stir the bacon through after cooking so its flavour remains distinct. Add cheddar at the table, where it can melt over each hot bowl.

Serve the dish on its own or with a simple green salad or steamed vegetables for a fresh contrast to the rich, savoury mixture.

Plan the timing

The Instant Pot route has a brief pressure-cook stage, but allow for browning, the 5-minute rest and pressure release as well. The slow cooker route takes 2 hours on low, plus the time needed to brown the beef and onion first.

For either method, have the ingredients ready before you start; the Instant Pot sequence moves quickly once the beef is browned.

Recipe notes & tips

• Drain excess fat after browning the beef so the finished dish is not oily.
• Scrape the Instant Pot base thoroughly after adding the stock.
• Use the stated cooking time for your selected method to help keep the gnocchi tender.
• Stir in the bacon after cooking rather than pressure cooking or slow cooking it with the other ingredients.
• Add cheddar just before serving so it melts over the hot dish.

Variations

• Extra heat: add a little more chilli powder to the beef mixture.
• More vegetables: serve with steamed greens or stir in cooked vegetables just before serving.
• Cheese finish: add cheddar to each bowl while the gnocchi is hot.
• Milder bowls: leave off the cheddar and use less chilli powder.
• Smokier flavour: add a little extra smoked paprika to the seasoning.

Common mistakes to avoid

• Skipping the browning: cook the beef and onion for the full 5 minutes before adding the other ingredients.
• Leaving bits on the base: scrape the Instant Pot well after pouring in the stock.
• Overcooking the gnocchi: stick to the method’s stated cooking time and check the texture gently.
• Adding bacon too early: stir it in after cooking as directed.
• Forgetting to drain the beef: remove excess fat after browning to avoid a greasy result.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a saucepan or microwave, stirring gently; add a small splash of stock if the mixture has thickened.

Frequently asked questions