Beef Brisket & Mushroom Ragu Gnocchi
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Beef Brisket & Mushroom Ragu Gnocchi

Beef Brisket & Mushroom Ragu Gnocchi

with Parmesan & Cherry Tomato Fennel Salad

Smokey beef brisket that's already been slow-cooked to tender perfection should always be served paired with a rich mushroom ragu and accompanied by a bright salad. Together this trio of flavour will blow your tastebuds away.

Tags:
Easy Prep
Allergens:
Gluten
Wheat
Milk

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

1 packet

gnocchi

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

sliced mushrooms

1 box

passata

1 sachet

chicken-style stock powder

1 punnet

snacking tomatoes

1 sachet

Nan's special seasoning

1 bag

Spinach, Rocket & Fennel Mix

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

¼ cup

water

1 tbs

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3404 kJ
Fat21.8 g
of which saturates9.7 g
Carbohydrate100.4 g
of which sugars11.5 g
Protein49.2 g
Sodium3076 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced • Place slow-cooked beef brisket (including packet juices!) and the water in a baking dish. • Cover with foil. Roast for 22 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.

2
2

• While beef is roasting, place gnocchi in a second baking dish. • Add enough olive oil (2 1/2 tbs for 2 people/ 1/3 cup for 4 people) to coat gnocchi. Bake until crispy, 15-18 minutes. • Remove gnocchi from oven. Add sliced mushrooms, passata, the water, Nan's special seasoning, chicken-style stock powder and the brown sugar. Stir to combine. Return to oven and bake, until sauce is slightly thickened, 5-8 minutes. • Meanwhile, halve snacking tomatoes. In a large bowl, combine tomato, salad leaves with a drizzle of vinegar and olive oil. Season.

3
3

• Shred roast beef directly in baking dish using two forks. • Gently stir shredded beef through baked gnocchi.

4
4

• Divide roast beef brisket ragu gnocchi between bowls. Sprinkle with shaved Parmesan cheese. • Serve with salad. Enjoy!