Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

Cook Mode Prevent your screen from going dark

Melt butter in a 12-inch skillet over medium-high heat.
Add gnocchi in a single layer and cook on one side for 2 to 3 minutes until browned and toasted.
Shake the pan to toss the gnocchi and continue cooking another 2 to 3 minutes until both sides are toasted.
Remove gnocchi to a plate and set aside.
Turn heat to high and return skillet to stove until very hot and smoking.
Add the beef and season with salt, pepper, cumin, smoked paprika, and mustard powder if desired.
Add the onion and garlic and cook, stirring occasionally, until beef is browned and onions are golden.
Drain excess fat if necessary.
Add the tomatoes, beef broth, and gnocchi back into the skillet and stir to combine.
Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until gnocchi is tender and liquid is mostly absorbed.
Remove skillet from heat and add the cream and 1/2 cup of the shredded cheddar, stirring to combine.
Top with the remaining cheddar and scatter the scallions over the top.
Place the skillet under the broiler in the oven until the cheese is browned and bubbly, about 3 minutes.
Remove from oven and serve immediately.

Use pre-shredded cheese and pre-cut scallions to save time. Adjust salt at the end since canned ingredients can vary.