This sumptuous pasta is absolute decadence in a bowl. From rich ragu to pillowy gnocchi, you may have to throw dice for the leftovers!
Always refer to the product label for the most accurate ingredient and allergen information.
Italian herbs(May be present Gluten)
shaved Parmesan cheese(ContainsMilk)
Finely chop the red onion and celery. Finely chop or grate the carrot (unpeeled). Pick the thyme leaves. Finely chop the garlic (or use a garlic press). Roughly chop the parsley leaves.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion, celery and carrot and cook, stirring, for 5 minutes, or until softened. Add the thyme, garlic and Italian herbs and cook for 1 minute, or until fragrant.
Add the beef mince to the same pan and cook, breaking up with a wooden spoon, for 4 minutes, or until browned. Add the tomato paste, balsamic vinegar, brown sugar, diced tomatoes, water and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Simmer for 10 minutes, or until thickened. Season with a pinch of salt and pepper.
While the beef is cooking, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Once hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, for 6-8 minutes, or until golden. Season with a pinch of salt and pepper. Transfer to a plate lined with paper towel to drain. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden, adding extra olive oil if necessary.
Add the gnocchi to the beef mixture and toss to coat.
Divide the Italian beef & thyme gnocchi between bowls. Sprinkle with the shaved Parmesan cheese and parsley.