One-Pot Venison, Beef & Mushroom Bolognese Gnocchi
with Cherry Tomatoes & Parsley
Don’t tell the classic spag’ bol’ but pillowy gnocchi is taking over tonight. They are like delicious clouds that soak up the saucy beef and venison so well that it may be the new best way to have bolognese.
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 stalk
celery
1
Brown Onion
2 clove
garlic
1 packet
portabello mushrooms
1 packet
Venison & Beef Mince
1 sachet
Aussie Spice Blend
1 tin
tinned cherry tomatoes
1 sachet
beef-style stock powder
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 bag
parsley
Not included in your delivery
olive oil
1.5 cup
boiling water
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop celery, onion and garlic. Thinly slice portabello mushrooms.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook celery, onion and mushrooms until tender, 3-5 minutes. • Add venison & beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic and Aussie spice blend and cook until fragrant, 1 minute.
• Add tinned cherry tomatoes, beef-style stock powder, gnocchi and the boiling water (11/2 cups for 2 people / 3 cups for 4 people), then bring to the boil. • Reduce heat to medium and simmer, stirring occasionally, until gnocchi is cooked through, 8-10 minutes. • Remove pan from heat, stir through the brown sugar and butter. Season with salt and pepper.
TIP: Add a splash more water if the sauce looks too thick.
• Divide one-pot venison, beef and mushroom bolognese gnocchi between bowls. • Tear over parsley to serve. Enjoy!