Beef Brisket, Bacon & Mushroom Ragu Gnocchi
with Parmesan & Cherry Tomato Rocket Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Rocket
1 packet
Passata
1 packet
Parmesan Cheese
(Contains: Milk;)
375 g
Slow-Cooked Beef Brisket
1
Zucchini
1
Brown Onion
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Nan's Special Seasoning
Cooking Steps
Custom Recipe: If you've added diced bacon, after cooking the gnocchi, return frying pan with a drizzle of olive oil to medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• Cook gnocchi in boiling water until floating on the surface, 2-3 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain gnocchi, then return to saucepan.
Custom Recipe: Stir bacon through gnocchi with the shredded beef.
• In a large bowl, combine tomato and spinach, rocket & fennel mix with a drizzle of the vinegar and olive oil. Season. • Divide beef brisket ragu gnocchi between bowls. • Sprinkle with Parmesan cheese. Serve with salad. Enjoy!
