Italian Beef Ragu & Gnocchi
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Italian Beef Ragu & Gnocchi

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!

Allergens:
Gluten
Wheat
Milk
Almond

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)2978 kJ
Fat19.1 g
of which saturates8.8 g
Carbohydrate84.6 g
of which sugars18.6 g
Protein46.1 g
Sodium2885 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Finely chop garlic.

2
2

• 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.

3
3

• Add the brown sugar, passata, the water and chicken stock pot (see ingredients). Reduce heat to low and simmer for 2-3 minutes.

4
4

• 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.

5
5

• Add gnocchi and baby spinach leaves to the beef ragu. Toss to coat.

6
6

• Divide the Italian beef ragu and gnocchi between bowls. • Sprinkle with Parmesan cheese and flaked almonds. • Tear over parsley to serve. Enjoy!