Beef Mince & Cherry Tomato Ragu
with Gnocchi & Baby Spinach Leaves
- Gluten
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Traces of Tree Nuts
- Sesame
It’s always a good night when pasta is on the menu, especially with the pillows of gnocchi. Make it an extravaganza with tender cherry tomato and beef mince ragu. It’s one to remember!
Ingredients
1 packet
gnocchi
(Contains: Gluten, Sulphites; May be present: Soy)
1
carrot
1 packet
beef mince
1 packet
onion & garlic paste
(May be present: Soy, Gluten, Eggs, Fish, Milk, Tree Nuts, Sesame)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1
leek
1 tin
tinned cherry tomatoes
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
20 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, 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 leek. Grate the carrot.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add carrot and leek, and cook until tender, 5-6 minutes. • Add onion & garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add cherry tomatoes, vegetable stock powder, the water and brown sugar. • Bring to the boil, then reduce heat to medium, and simmer until slightly reduced, 1-2 minutes.
• Add baby spinach leaves, gnocchi and plant-based butter to the sauce. • Stir until wilted and season to taste.
• Divide beef and cherry tomato ragu with gnocchi between bowls. • Sprinkle with a pinch of chilli flakes (if using). Enjoy!
