Italian Beef Ragu & Gnocchi
with Parmesan Cheese & Flaked Almonds
This sumptuous pasta is truly decadence in a bowl. From rich, saucy ragu to pillowy gnocchi, you may have to throw dice for the leftovers. Don't forget your Parmesan and almonds to finish it off!
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.
Ingredients
2 clove
garlic
1 bag
soffritto mix
1 packet
beef mince
2 sachet
Italian herbs
1 sachet
Nan's special seasoning
1 packet
passata
½ packet
chicken stock pot
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
parsley
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ tbs
brown sugar
⅓ cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add garlic, Italian herbs and Nan's special seasoning and cook until fragrant, 1 minute.
TIP: For best results, drain the oil from the pan before adding the garlic.
• Add the brown sugar, passata, the water and chicken stock pot (see ingredients). Reduce heat to low and simmer for 2-3 minutes.
• While the ragu is simmering, in a second large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add gnocchi in a single layer, tossing occasionally, until golden, 6-8 minutes. Transfer to a paper towel-lined plate.
TIP: If the gnocchi doesn't fit in a single layer, cook in batches so it becomes golden. Add extra olive oil if necessary.
• Add gnocchi and baby spinach leaves to the beef ragu. Toss to coat.
• Divide the Italian beef ragu and gnocchi between bowls. • Sprinkle with Parmesan cheese and flaked almonds. • Tear over parsley to serve. Enjoy!