Pork & Red Wine Ragu Gnocchi
with Extra Parmesan & Parsley
How to describe gnocchi? Pillowy potato pasta pillows that hug your taste buds like a cosy blanket on a chilly day! This gnocchi is served with an indulgent red wine ragu, with pork mince and alluring spices for an extra flavour punch.
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
2 clove
garlic
1 stalk
celery
1
carrot
1
leek
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 packet
pork mince
1 sachet
Aussie Spice Blend
1 packet
tomato paste
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
2 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
½ tbs
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Finely chop garlic, celery and carrot. Thinly slice leek.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a plate.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add pork mince, breaking up with a spoon and cook, until just browned, 3-5 minutes. • Add celery, leek and carrot, then cook until tender, 4-6 minutes.
• Add Aussie spice blend, tomato paste and garlic and cook, until fragrant, 1 minute. • Reduce heat to medium-low, then add red wine jus, chicken-style stock powder, the brown sugar, butter and a splash of water. Simmer, until slightly reduced, 3-4 minutes.
• Return gnocchi to the pan and stir to combine.
• Divide pork and red wine ragu gnocchi between bowls. • Sprinkle over grated Parmesan cheese and tear over parsley to serve. Enjoy!