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

Italian Lamb Ragu & Gnocchi

with Parmesan

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Warm up with this pillowy soft pan-fried gnocchi, coated in a rich, meaty and veggie-loaded sauce. Finished with a sprinkling of freshly grated Parmesan cheese, Nonna won't be happy her best-kept secret is finally out!


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

red onion

1 unit


1 stalk


1 bunch


2 clove


1 sachet

Italian herbs

1 packet

lamb mince

1 sachet

tomato paste

1 tin

chopped tomatoes

1 cube

beef-style stock powder

1.5 packet



½ block

Parmesan cheese


Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup


20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3240 kJ
Fat18.4 g
of which saturates8.1 g
Carbohydrate95 g
of which sugars28.1 g
Dietary Fibre0 g
Protein47.3 g
Cholesterol0 mg
Sodium2740 mg
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Finely chop the red onion. Finely chop or grate the carrot (unpeeled) and celery. Finely chop the garlic (or use a garlic press). Grate the Parmesan cheese (see ingredients list).


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, celery and carrot and cook, stirring, until softened, 5 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.


Push the vegetables to the side of the pan, add a drizzle more olive oil to the empty space and add the lamb mince. Cook, breaking up with a wooden spoon, until browned, 4 minutes. Add the tomato paste, brown sugar, chopped tomatoes with roast garlic & onion, water and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine. Reduce the heat to medium and simmer until thickened, 10 minutes. Stir through the butter and season with a pinch of salt and pepper.


While the ragu is simmering, heat a generous drizzle of olive oil in a separate large frying pan over medium-high heat. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, until golden, 7-9 minutes. Season with a pinch of pepper. Transfer to a plate lined with paper towel. 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 lamb mixture and toss to coat. Roughly chop the parsley leaves.


Divide the lamb and gnocchi between bowls. Top with the shaved Parmesan cheese and parsley.