Easy As Nonna's Gnocchi & Beef Brisket
with Double Parmesan Cheese
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Beef brisket that's already been slow-cooked to tender perfection should always be served paired with a rich herby ragu. Screaming ultimate comfort food and cheesy goodness, you'll be tempted to eat this one straight out of the pan.
Ingredients
1 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1
carrot
1
tomato
1 packet
baby spinach leaves
1 packet
slow-cooked beef brisket
1 sachet
tomato & herb seasoning
1 sachet
Italian herbs
1 packet
passata
2 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook gnocchi in the boiling water until floating on the surface, 2-4 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain gnocchi, then return to saucepan with a drizzle of olive oil.
• Meanwhile, grate carrot. • Roughly chop tomato and baby spinach leaves. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and tomato, stirring, until tender, 3-4 minutes. Transfer to a bowl.
• Return frying pan to high heat and cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium and add tomato & herb seasoning and cook, until fragrant, 1 minute. • Stir in passata, thyme (see ingredients), the brown sugar, butter and the reserved pasta water, until slightly thickened, 2-3 minutes. • Remove pan from heat then return veggies and add cooked gnocchi and chopped baby spinach. Toss to combine. Season with pepper.
• Divide beef brisket ragu gnocchi between bowls. • Top with Parmesan cheese to serve. Enjoy!
