Italian Beef Ragu & Gnocchi
with Parmesan Cheese
This sumptuous pasta is absolute decadence in a bowl. From rich ragu to pillowy gnocchi, you may have to throw dice for the leftovers! And get ready to learn our favourite technique for gnocchi - with no pre-boiling required you'll fry them into delicious golden morsels.
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 unit
onion
1 unit
carrot
1 bunch
thyme
2 clove
garlic
1 sachet
Italian Herbs
1 packet
beef mince
1 sachet
tomato paste
1 tin
crushed tomatoes
1 stalk
celery
¾ packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
⅓ packet
Shaved Parmesan Cheese
(Contains Milk; )
1 bunch
parsley
1 cube
beef-style stock powder
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
1 tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
Finely chop the red onion and celery. Finely chop or grate the carrot (unpeeled). Pick the thyme leaves. Finely chop the garlic (or use a garlic press). Roughly chop the parsley leaves.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion, celery and carrot and cook, stirring, for 5 minutes, or until softened. Add the thyme, garlic and Italian herbs and cook for 1 minute, or until fragrant.
Add the beef mince to the same pan and cook, breaking up with a wooden spoon, for 4 minutes, or until browned. Add the tomato paste, balsamic vinegar, brown sugar, crushed tomatoes, water and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Simmer for 10 minutes, or until thickened. Season with a pinch of salt and pepper.
While the beef is cooking, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Once hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, for 6-8 minutes, or until golden. Season with a pinch of salt and pepper. Transfer to a plate lined with paper towel to drain. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden, adding extra olive oil if necessary.
Add the gnocchi to the beef mixture and toss to coat. TIP: Add a splash more water to loosen the sauce, if you like!
Divide the Italian beef & thyme gnocchi between bowls. Sprinkle with the shaved Parmesan cheese (see ingredients list) and parsley.