HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef & Veggie Ragu With Gnocchi
Beef & Veggie Ragu with Gnocchi

Beef & Veggie Ragu with Gnocchi

with 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 create a new twist on the recipe to create something different for lunch the next day! Start with an Italian beef ragu with pan-fried gnocchi, then add a little spice to your beef mixture and turn it into a Mexican chilli to enjoy with rice 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: 2650kJ Energy, 25g Fat,12.8g Saturated Fat, 56.7g Carbohydrate, 17.9g Sugars, 43.4g Protein, 1170mg 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

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 packet

beef mince

1 packet

tomato paste

2 tin

chopped tomatoes

2 cube

beef stock

1 bag

baby spinach leaves

¾ packet



1 bunch


1 packet

microwavable basmati rice

4 clove


1 sachet

Italian herbs

1 sachet

Mexican Fiesta spice blend

1 packet

grated Parmesan cheese


1 packet

shredded Cheddar cheese


2 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tbs

brown sugar

½ tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2750 kJ
Fat14.5 g
of which saturates6.3 g
Carbohydrate82.6 g
of which sugars16.9 g
Protein44.8 g
Sodium2150 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Roughly chop the capsicum. Finely chop the red onion and garlic. Grate the carrot. In a large frying pan, heat a drizzle of olive oil over a mediumhigh heat. Cook the capsicum, onion and carrot, stirring, until softened, 5 minutes.


Add the garlic and Italian herbs and cook until fragrant, 1 minute. Cook the beef mince, breaking it 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 crumbled beef stock 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 simmering, heat a second large frying pan over a medium-high heat with a drizzle of olive oil. 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. 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, then 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 gnocchi and beef ragu between bowls. Sprinkle with the parsley and grated Parmesan cheese.


When you're ready to pack lunch, divide the microwavable basmati rice between two microwave-safe containers (no need to heat the rice!). Top with the Mexican beef chilli and shredded Cheddar cheese. Pack the Greek-style yoghurt packets and Mexican beef chilli rice bowls separately. Refrigerate. At lunch, microwave the Mexican beef chilli rice for 2-3 minutes or until piping hot. Top with the yoghurt.