HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Beef & Veggie Baked Gnocchi
Cheesy Beef & Veggie Baked Gnocchi

Cheesy Beef & Veggie Baked Gnocchi

with Sugo Sauce

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Knock knock. Who's there? Gnocchi! It's been roasted, then baked with a veggie-loaded tomato and beef sauce and cheesy topping, so we're pretty sure you'll want to invite it in for dinner!


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 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1.5 packet



4 clove


1 unit

brown onion

1 unit


2 unit


1 bunch


1 bunch


1 packet

beef mince

¾ tin

tomato paste

1 tin

chopped tomatoes

1 tin

crushed & sieved tomatoes

2 cube

beef-style stock powder

1 packet

shredded Cheddar cheese


1 unit


1 bag

mixed salad leaves

Not included in your delivery

olive oil

60 g



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)4250 kJ
Fat45.3 g
of which saturates23.2 g
Carbohydrate93.3 g
of which sugars27.1 g
Dietary Fibre0 g
Protein50.8 g
Cholesterol0 mg
Sodium2410 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Place 1 1/2 packets of gnocchi in a large bowl with 3 tbs olive oil and a pinch of salt and pepper. Toss well to coat, then spread out evenly over an oven tray lined with baking paper. Roast on the top rack of the oven until tender and lightly browned, 15-20 minutes.


While the gnocchi is roasting, finely chop the garlic (or use the garlic press). Finely chop the brown onion and courgette. Grate the carrot (unpeeled). Pick the rosemary leaves and roughly chop. Pick the thyme leaves. Place the thyme leaves on a small plate and drizzle with a little olive oil. TIP: This will prevent them from burning later!


Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Reduce the heat to medium-high, add the garlic, onion, courgette, carrot and rosemary. Season with salt and pepper and cook until softened, 5-6 minutes.


Add 3/4 tin tomato paste to the pan with the beef and veggies and cook, stirring, for 1 minute. Add the chopped tomatoes, crushed & sieved tomatoes, butter, brown sugar, beef stock and a pinch of pepper. Stir to combine, bring to a simmer then remove from the heat and season to taste with salt and pepper. TIP: Add a dash of water to loosen if the sauce is a little dry!


Transfer the roasted gnocchi to a large baking dish and top with the sugo sauce. Sprinkle with the shredded Cheddar cheese and thyme leaves. Bake until the cheese is melted and golden, 8-10 minutes. While the gnocchi is baking, thinly slice the cucumber into half-moons. In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Add the cucumber and mixed salad leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!


Divide the cheesy beef and veggie baked gnocchi with sugo sauce between bowls. Serve the green salad on the side.