Rich ragu coats these crispy gnocchi pillows for a perfectly indulgent Bolognese-adjacent dish that we just can’t get enough of.
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/ Serving 4 people
/ Serving 4 people
Italian herbs(May be present Gluten/Gluten)
pork & veal mince
white wine vinegar
Finely chop the red onion. Finely chop the carrot (unpeeled). Finely chop the zucchini. Pick and finely chop the rosemary leaves. Peel and crush the garlic. Finely chop the *parsley leaves. Grate the Cheddar cheese**.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the red onion, carrot and zucchini and cook for 5 minutes, or until softened. Add the rosemary, garlic and Italian herbs and cook for 1-2 minutes, or until fragrant.
Add the pork & veal mince to the pan with the veggies and cook, breaking up with a wooden spoon, for 4 minutes, or until browned. Add the vinegar and cook for 2 minutes, or until the liquid has evaporated. Add the passata and crumble in the chicken stock cube. Add a pinch of black pepper and simmer for 10 minutes, or until reduced and thickened. Season to taste with a pinch of salt.
While the ragu is cooking, heat a good drizzle of olive oil in a second large frying pan over a high heat. Once hot, add 1/2 of the gnocchi and fry for 6 minutes, or until golden. TIP: Cooking the gnocchi in two batches and in a single layer ensures that each gnocchi is cooked evenly. No need to boil the gnocchi first, it can go straight into the pan! Set aside on a large plate and season with a pinch of salt and pepper. Repeat with the remaining gnocchi.
Add fried gnocchi to the pan with the pork & veal ragu and toss to coat.
Divide the pan-fried potato gnocchi and Italian pork & veal ragu between bowls. Sprinkle over the parsley and grated Cheddar.