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Beef & Veggie Ragu with Gnocchi for Dinner

Beef & Veggie Ragu with Gnocchi for Dinner

with a Mexican Beef Chilli Rice Bowl for Lunch

Dinner to lunch
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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.

Tags:Spicy
Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

capsicum

1

red 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

(ContainsGluten)

1 sachet

Mexican Fiesta spice blend

1 bunch

parsley

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

microwavable basmati rice

1 packet

shredded Cheddar cheese

(ContainsMilk)

2 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

brown sugar

2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2750 kJ
Fat14.5 g
of which saturates6.3 g
Carbohydrate82.6 g
of which sugars16.9 g
Dietary Fiber0 g
Protein44.8 g
Cholesterol0 mg
Sodium2150 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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.

4

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.

5

Roughly chop the parsley leaves. Divide the beef ragu and gnocchi between bowls. Sprinkle with the parsley and grated Parmesan cheese.

6

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.