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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!

Allergens:MilkGluten

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red onion

1 unit

carrot

1 stalk

celery

1 bunch

parsley

2 clove

garlic

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

gnocchi

(ContainsGluten)

½ block

Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

20 g

butter

(ContainsMilk)
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
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Large Non-Stick Pan
Paper Towel
Plate
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

Add the gnocchi to the lamb mixture and toss to coat. Roughly chop the parsley leaves.

6

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