Beef & Veggie Ragu with Gnocchi for Dinner
with a Mexican Beef Chilli Rice Bowl for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! For dinner, enjoy an Italian beef ragu with gnocchi, then add some Mexican spices to make a beef chilli rice bowl for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2880kJ Energy, 25.7g Fat, 12.9g Saturated Fat, 64.8g Carbohydrate, 25.2g Sugars, 45.3g Protein, 1400mg Sodium.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
capsicum
1
onion
4 clove
garlic
1
carrot
1 sachet
Italian Herbs
1 packet
beef mince
1 packet
tomato paste
2 tin
chopped tomatoes
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
¾ packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 sachet
Mexican Fiesta spice blend
1 bunch
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Microwavable Basmati Rice
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
brown sugar
2 tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
Roughly chop the capsicum. Finely chop the red onion and garlic. Grate the carrot (unpeeled). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum, onion and carrot and cook, stirring, until softened, 5 minutes.
Add the garlic and Italian herbs to the veggies and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4 minutes. Add the tomato paste (see ingredients) and cook for 1 minute. Add the brown sugar, chopped tomatoes, balsamic vinegar and beef-style stock powder and simmer until thickened, 10 minutes. Season with salt and pepper. Stir in the baby spinach leaves until wilted, 1 minute. TIP: Add a splash of water if the ragu is too thick!
While the ragu is cooking, heat a generous drizzle of olive oil in a second large frying pan over a medium-high heat. When the oil is hot, add the gnocchi (see ingredients) in a single layer and pan-fry, tossing occasionally, until golden, 8-10 minutes. Season with salt and pepper. TIP: If the gnocchi doesn't fit in a single layer, pan-fry in batches so it becomes golden, adding extra olive oil if needed.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Reserve two portions of ragu in the frying pan for lunch. Add the remaining ragu to the gnocchi and toss to coat. Return the reserved ragu to a medium-high heat. Push the ragu to one side and add a drizzle of olive oil to the empty space. Add the Mexican Fiesta spice blend to the oil and stir until fragrant, 1-2 minutes. Stir to combine the ragu and spice blend. Remove from the heat and set aside.
Roughly chop the parsley leaves. Divide the beef ragu and gnocchi between bowls. Sprinkle with the parsley and grated Parmesan cheese.
When you're ready to pack lunch, divide the microwavable basmati rice between two microwavable containers (no need to heat the rice!). Top with the Mexican beef chilli and shredded Cheddar cheese. Pack the Greek-style yoghurt and Mexican beef chilli rice bowls separately and refrigerate. At lunch, microwave the Mexican beef chilli rice for 2-3 minutes or until piping hot. Top with the yoghurt.