HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Beef & Gnocchi Bolognese
Italian Beef & Gnocchi Bolognese

Italian Beef & Gnocchi Bolognese

with Pear Salad

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Some Bolognese recipes want long hours of slow simmering, but not ours! We get a rich, flavour-packed sauce using tomato paste, beef mince, Italian herbs and veggies, then spoon it over pan-fried gnocchi for a twist on the classic pasta dish.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 unit

brown onion

1 unit


1 unit


1 packet

beef mince

1 sachet

Italian herbs

1 packet



⅔ tin

tomato paste

1 tin

crushed & sieved tomatoes

1 packet

beef-style stock powder

1 unit


1 bag

mixed salad leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

30 g



1 tsp

brown sugar

1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4200 kJ
Fat27.1 g
of which saturates16.3 g
Carbohydrate124 g
of which sugars35.5 g
Dietary Fibre0 g
Protein53 g
Cholesterol0 mg
Sodium3340 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the courgette and carrot (unpeeled).


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, onion, courgette, carrot and Italian herbs. Season with salt and pepper and cook until softened, 4-5 minutes. Remove from the heat.


While the veggies and beef mince are cooking, heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add 1/2 the gnocchi in a single layer and fry until golden, 6-8 minutes. TIP: Allow the undersides to become golden before tossing. Add extra olive oil if the gnocchi is sticking to the pan. Season with a pinch of salt and pepper. Transfer to a bowl and repeat with the remaining gnocchi.


While the gnocchi is cooking, return the beef mixture in the medium frying pan to a medium-high heat. Add the tomato paste (see ingredients list) and cook, stirring, for 1 minute. Add the crushed & sieved tomatoes, butter, brown sugar, crumbled beef stock and a pinch of pepper. Stir to combine and simmer until slightly thickened, 5 minutes.


While the sauce is simmering, thinly slice the pear. In a medium bowl, combine olive oil (2 tsp for 2 people / 4 tsp for 4 people), the balsamic vinegar and a pinch of salt and pepper. Add the pear and mixed salad leaves and toss to coat.


Divide the gnocchi between bowls and top with the Italian beef Bolognese. Sprinkle with the grated Parmesan cheese and serve with the pear salad.