Beef & Veggie Ragu with Gnocchi for Dinner
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Beef & Veggie Ragu with Gnocchi for Dinner

Beef & Veggie Ragu with Gnocchi for Dinner

with a Mexican Cheesy Beef Chilli Rice Bowl for Lunch

Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! For dinner, enjoy an Italian beef ragu with gnocchi, then add some Mexican spices to make a beef chilli rice bowl for lunch. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3070kJ Energy, 25.2g Fat, 12.9g Saturated Fat, 78.9g Carbohydrate, 40.6g Sugars, 43.4g Protein, 1040mg Sodium.

Tags:
Spicy
Allergens:
Gluten
Wheat
Milk
Soy

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 stalk

celery

4 clove

garlic

1 unit

carrot

1 unit

zucchini

1 sachet

Italian herbs

1 packet

beef mince

1 sachet

tomato paste

1 packet

caramelised onion chutney

2 tin

diced tomatoes

2 cube

beef stock

1 bag

baby spinach leaves

¾ packet

gnocchi

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

1 sachet

Mexican Fiesta spice blend

1 bag

parsley

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

microwavable basmati rice

(Contains Soy;)

1 packet

Cheddar cheese

(Contains Milk;)

2 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

2 tsp

brown sugar

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Nutritional Values

per serving
Energy (kJ)2660 kJ
Fat12.6 g
of which saturates6.8 g
Carbohydrate79 g
of which sugars14.8 g
Protein43.1 g
Sodium1830 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

Get prepped
1

Finely chop the celery. Finely chop the garlic. Grate the carrot. Grate the zucchini. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the celery, onion and carrot, stirring, until softened, 5 minutes.

Finish the ragu
2

Add the garlic and Italian herbs (see ingredients) and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4 minutes. Add the tomato paste (see ingredients) and cook for 1 minute. Add the brown sugar, caramelised onion chutney, diced tomatoes, zucchini and crumbled beef stock (2 cubes for 2 people / 3 cubes for 4 people). Simmer until thickened, 10 minutes. Season with salt and pepper. Add a splash of water if needed. Stir in the baby spinach leaves until wilted.

Cook the gnocchi
3

While the ragu is cooking, heat a generous drizzle of olive oil in a large frying pan over mediumhigh heat. When the oil is hot, fry the gnocchi (see ingredients) in a single layer, tossing occasionally, until golden, 8-10 minutes. Season. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden, adding extra olive oil if necessary.

Divide the beef
4

SPICY! You may find the spice blend hot! Feel free to add less if you're sensitive to heat. Reserve two portions of ragu in the frying pan for lunch. Add the remaining ragu to the gnocchi and toss to coat. Return the reserved ragu to a medium-high heat. Push the ragu to one side and add a drizzle of olive oil in the empty space. Add the Mexican Fiesta spice blend to the oil and stir until fragrant, 1-2 minutes. Stir to combine the ragu and spice blend. Set aside.

Serve up dinner
5

Roughly chop the parsley leaves. Divide the beef and veggie ragu and gnocchi between bowls. Sprinkle with the parsley and shaved Parmesan cheese.

Make lunch
6

When you're ready to pack lunch, divide the microwavable basmati rice between two microwavable containers (no need to heat the rice!). Top with the Mexican beef chilli and shredded Cheddar cheese. Pack the Greekstyle yoghurt and Mexican beef chilli rice bowls separately and refrigerate. At lunch, microwave the Mexican beef chilli rice for 2-3 minutes or until piping hot. Top with the yoghurt.