Easy Beef Brisket, Bacon & Mushroom Gnocchi

Name: Easy Beef Brisket, Bacon & Mushroom 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 water; 1 packet sliced mushrooms; 1 box passata; 1 tbs brown sugar; 1 brown onion; 1 tomato; 1 packet gnocchi

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 bacon-ragu and accompanied by a bright salad. Together this trio of flavour will blow your tastebuds away.

Allergens:

Gluten

•Wheat

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

sliced mushrooms

1 box

passata

brown onion

tomato

1 packet

gnocchi

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

Not included in your delivery

olive oil

water

1 tbs

brown sugar

Nutritional Values

Energy (kJ)3666 kJ

Fat28.5 g

of which saturates12.4 g

Carbohydrate96.1 g

of which sugars18.3 g

Protein53.5 g

Sodium2407 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Thinly slice brown onion. Roughly chop tomato. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.

• Cook gnocchi in boiling water until floating on the surface, 2-3 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain gnocchi, then return to saucepan.

• Return frying pan heat with a drizzle of olive oil over high heat. • Cook sliced mushrooms and onion, until slightly softened, 4-6 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!