Beef Brisket, Bacon & Mushroom Ragu Gnocchi

Name: Beef Brisket, Bacon & Mushroom Ragu Gnocchi with Parmesan & Tomato Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet slow-cooked beef brisket; 1 packet diced bacon; ¼ cup water; 1 packet gnocchi; 1 packet sliced mushrooms; 1 box passata; 1 tbs brown sugar; 1 brown onion; 1 tomato; 1 sachet Nan's special seasoning; 1 bag Spinach, Rocket & Fennel Mix; 1 drizzle vinegar (balsamic or white wine); 1 packet Parmesan cheese

with Parmesan & Tomato Rocket Salad

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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.

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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

diced bacon

(May be present: Soy, Milk.)

1 packet

gnocchi

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

1 packet

sliced mushrooms

1 box

passata

brown onion

tomato

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

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3666 kJ

Fat28.5 g

of which saturates12.4 g

Carbohydrate96.1 g

of which sugars18.2 g

Protein53.5 g

Sodium2407 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return pan and cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.

TIP: Add extra oil if the gnocchi sticks to the pan.

• Meanwhile, thinly slice brown onion. Roughly chop tomato. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.

• Return frying pan to high heat with a drizzle of olive oil. Cook sliced mushrooms and onion, until slightly softened, 2-3 minutes. • Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Stir in passata, the water, Nan's special seasoning and the brown sugar. Simmer, until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through cooked gnocchi and bacon, until combined. Season to taste.

• In a large bowl, combine tomato and spinach, rocket & fennel mix with a drizzle of the vinegar and olive oil. Season. • Divide beef brisket, bacon and mushroom ragu gnocchi between bowls. • Sprinkle with Parmesan cheese. Serve with salad. Enjoy!