Beef Mince Bolognese & Gnocchi
with Baby Spinach Leaves
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
250 g
Beef Mince
1 tin
Tinned Cherry Tomatoes
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1
Carrot
1
Leek
1 packet
Onion & Garlic Paste
Nutrition Values
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.
Custom Recipe: If you've swapped to beef mince, cook the beef in the same way as above.
• 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 veggie mince and cherry tomato ragu with gnocchi between bowls. Enjoy!
