This sumptuous pasta is absolute decadence in a bowl. From rich ragu to pillowy gnocchi, you may have to throw dice for the leftovers! And get ready to learn our favourite technique for gnocchi - with no pre-boiling required you'll fry them into delicious golden morsels.
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shaved Parmesan cheese(ContainsMilk)
beef-style stock powder
Finely chop the red onion and celery. Finely chop or grate the carrot (unpeeled). Pick the thyme leaves. Finely chop the garlic (or use a garlic press). Roughly chop the parsley leaves.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion, celery and carrot and cook, stirring, for 5 minutes, or until softened. Add the thyme, garlic and Italian herbs and cook for 1 minute, or until fragrant.
Add the beef mince to the same pan and cook, breaking up with a wooden spoon, for 4 minutes, or until browned. Add the tomato paste, balsamic vinegar, brown sugar, crushed tomatoes, water and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Simmer for 10 minutes, or until thickened. Season with a pinch of salt and pepper.
While the beef is cooking, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Once hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, for 6-8 minutes, or until golden. Season with a pinch of salt and pepper. Transfer to a plate lined with paper towel to drain. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden, adding extra olive oil if necessary.
Add the gnocchi to the beef mixture and toss to coat. TIP: Add a splash more water to loosen the sauce, if you like!
Divide the Italian beef & thyme gnocchi between bowls. Sprinkle with the shaved Parmesan cheese (see ingredients list) and parsley.