Beef Brisket & Mushroom Ragu Gnocchi

Name: Beef Brisket & Mushroom Ragu Gnocchi with Parmesan & Cherry Tomato Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet slow-cooked beef brisket; ¼ cup water; 1 packet gnocchi; 1 packet sliced mushrooms; 1 box passata; 1 sachet Nan's special seasoning; 1 sachet chicken-style stock powder; 1 tbs brown sugar; 1 bag Spinach, Rocket & Fennel Mix; drizzle vinegar (balsamic or white wine); 1 packet Parmesan cheese; 1 punnet snacking tomatoes

with Parmesan & Cherry Tomato Rocket Salad

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Smokey beef brisket that's already been slow-cooked to tender perfection should always be served paired with a rich mushroom ragu and accompanied by a bright salad. Together this trio of flavour will blow your tastebuds away.

Tags:

Easy Prep

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

1 packet

gnocchi

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

sliced mushrooms

1 box

passata

1 sachet

Nan's special seasoning

1 sachet

chicken-style stock powder

1 bag

Spinach, Rocket & Fennel Mix

1 packet

Parmesan cheese

(Contains: Milk;)

1 punnet

snacking tomatoes

Not included in your delivery

olive oil

¼ cup

water

1 tbs

brown sugar

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3404 kJ

Fat21.8 g

of which saturates9.7 g

Carbohydrate100.4 g

of which sugars11.5 g

Protein49.2 g

Sodium3076 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced • In a baking dish, place slow-cooked beef brisket (including packet juices!) and the water (for the brisket). • Cover with foil. Roast for 22 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.

• While beef is roasting, place gnocchi in a second baking dish. • Add enough olive oil (21/2 tbs for 2 people / 1/3 cup for 4 people) to coat gnocchi. Bake until crispy, 15-18 minutes. • Remove gnocchi from oven. Add sliced mushrooms, passata, the water (for the gnocchi), Nan's special seasoning, chicken-style stock powder and the brown sugar. Stir to combine. Return to oven and bake until sauce is slightly thickened, 5-8 minutes. • Meanwhile, halve snacking tomatoes. In a large bowl, combine tomato and spinach, rocket & fennel mix with a drizzle of the vinegar and olive oil. Season.

• Shred roast beef directly in baking dish using two forks. • Gently stir shredded beef through baked gnocchi mixture.

• Divide beef brisket and mushroom ragu gnocchi between bowls. • Sprinkle with shaved Parmesan cheese. • Serve with cherry tomato-rocket salad. Enjoy!