Quick Creamy Beef & Zucchini Gnocchi
with Parmesan Cheese
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
You can't go wrong with this gnocchi that gives you your pasta, meat and veg fix all in one go. These soft, pillowy, bundles of potato are so good that even the kids will love this one!
Ingredients
1 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1
tomato
1 packet
beef mince
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
chicken-style stock powder
1
zucchini
1 packet
garlic paste
1 sachet
Nan's special seasoning
1 sachet
Italian herbs
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
⅓ cup
water
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a plate.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Meanwhile, slice zucchini into half-moons. Roughly chop tomato. • Return pan to medium-high heat with a drizzle of olive oil. • Cook zucchini and tomato, stirring, until softened, 4-6 minutes.
• Return pan to high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Stir in garlic paste, Nan's special seasoning and Italian herbs, until fragrant, 1 minute. • Add plant-based cooking cream, chicken-style stock powder, the water and return gnocchi and veggies to pan and toss until combined, 1 minute.
• Divide creamy beef and zucchini gnocchi between bowls. • Top with Parmesan cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed this comforting dish, though some found it bland. Adding fresh herbs, chilli, or extra cheese boosted the taste.
- Ease of prep: Quick and simple to make, with several steps happening simultaneously. Some found the timing of adding ingredients tricky.
- Suggestions: Pan-frying the gnocchi in butter improved texture. Swapping beef for pork mince or adding roasted pumpkin were tasty variations.
- Portions: Generous servings satisfied most diners, with enough for leftovers. Some found it quite filling and rich.
- Texture: Several noted the gnocchi was chewy or stodgy. Pan-frying helped create a better golden exterior.
