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

Italian Beef Ragu & Gnocchi

with Parmesan Cheese

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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.


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 unit

red onion

1 unit


1 bunch


2 clove


1 sachet

Italian herbs

1 packet

beef mince

1 sachet

tomato paste

1 tin

crushed tomatoes

1 stalk


¾ packet



⅓ packet

shaved Parmesan cheese


1 bunch


1 cube

beef-style stock powder

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

1 tsp

brown sugar

¼ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2990 kJ
Fat15.6 g
of which saturates7.5 g
Carbohydrate85.8 g
of which sugars18.8 g
Dietary Fibre0 g
Protein51.6 g
Cholesterol0 mg
Sodium1750 mg
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Medium Non-Stick Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.