Italian Beef & Gnocchi Bolognese
with Pear Salad
Some bolognese recipes want long hours of slow simmering, but not ours! We get a rich, flavour-packed sauce using tomato paste, beef mince, Italian herbs and veggies, then spoon it over pan-fried gnocchi for a twist on the classic pasta dish.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
onion
3 clove
garlic
1 stalk
celery
1 packet
beef mince
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
½ packet
tomato paste
½ tin
Crushed & Sieved Tomatoes
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 sachet
beef-style stock powder
1
pear
1 bag
salad leaves
1 sachet
Italian Herbs
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
30 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Finely chop the brown onion, garlic and celery.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the beef mince, breaking it up with a spoon until browned, 3-4 minutes. Add the onion and celery, season with salt and pepper and cook until softened, 3-5 minutes. Remove from the heat.
While the bolognese is cooking, heat a second large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the gnocchi in a single layer and pan-fry until golden, 6-8 minutes. Season. Transfer to a bowl.
TIP: Allow the undersides to become golden before tossing!
TIP: Cook in batches for best results, adding extra oil if needed.
While the gnocchi is cooking, return the frying pan with the bolognese to a medium-high heat. Add the garlic, Italian herbs and tomato paste (see ingredients) to the beef mixture and cook, stirring, 1 minute. Add the crushed & sieved tomatoes (see ingredients), butter, brown sugar, beef-style stock powder and a pinch of pepper. Stir to combine and simmer until slightly thickened, 2-3 minutes.
While the sauce is simmering, thinly slice the pear. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Add the pear and mixed salad leaves. Season and toss to coat.
Divide the gnocchi between bowls and top with the Italian beef bolognese. Sprinkle with the grated Parmesan cheese. Serve with the pear salad.