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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.

Allergens:GlutenMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 unit

brown onion

1 unit

courgette

1 unit

carrot

1 packet

beef mince

1 sachet

Italian herbs

1 packet

gnocchi

(ContainsGluten)

⅔ tin

tomato paste

1 tin

crushed & sieved tomatoes

1 packet

beef-style stock powder

1 unit

pear

1 bag

mixed salad leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the courgette and carrot (unpeeled).

2

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.

3

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.

4

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.

5

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.

6

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