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Beef Taco Gnocchi Bake

Beef Taco Gnocchi Bake

with Pico De Gallo, Avocado Crema and Monterey Jack
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1100 kcal
Protein
: 
48g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Milk
  • May contain traces of allergens
  • Mustard
  • Tree nuts
  • Fish
  • Egg
  • Sesame
  • Crustaceans
  • Gluten
  • Sulphites
  • Soy
  • Wheat
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

350 g

Gnocchi

(Contains: Wheat May be present: Milk)

4 tbsp

Tomato Sauce Base

(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

16 g

Mexican Seasoning

(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

1 unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

43 mL

Sour Cream

(Contains: Milk May be present: Milk, Sulphites)

2 unit(s)

Green Onion

113 g

Corn Kernels

2 unit(s)

Tomato

1 unit(s)

Lime

3 tbsp

Guacamole

½ cup

Monterey Jack Cheese, shredded

(Contains: Milk)

Not included in your delivery

⅓ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

¼ tsp

Sugar*

1 tbsp

Oil*

Calories1100 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate109 g
Sugar17 g
Dietary Fiber13 g
Protein48 g
Cholesterol130 mg
Sodium2020 mg
Trans Fat2 g
Potassium1850 mg
Calcium350 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep
1
  • Before starting, preheat the broiler to high.
    Wash and dry all produce.
  • Peel, then cut onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) onions in a medium bowl.
  • Core, then cut pepper into 1/4-inch pieces.
  • Cut tomatoes into 1/4-inch pieces.
  • Thinly slice green onions.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
Cook gnocchi
2
  • In a large oven-proof pan, heat 1 tbsp (2 tbsp) butter over medium, then add gnocchi and corn. Stir to combine. Carefully add 2 tbsp water (use same for 4 servings). (NOTE: Be careful; it may splatter.)
  • Cover and cook for 3-4 min, until gnocchi softens. When soft, uncover and cook for an additional 2-4 min, stirring occasionally, until golden-brown all over. Season with salt and pepper.
  • Transfer gnocchi to a plate. Set aside. 
Cook beef
3
  • Reheat the same pan over medium-high. When the pan is hot, add beef, peppers and onions. Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.**
  • Carefully drain and discard excess fat.
  • Add Mexican Seasoning and tomato sauce base. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
  • Add 1/2 cup (1 cup) warm water. Cook for 3-4 min, stirring often, until slightly reduced.
Bake Gnocchi
4
  • To the pan with beef mixture, add gnocchi and half the cheese, then stir to coat. Sprinkle remaining cheese over top. (NOTE: If you don't have an oven-proof pan, carefully transfer gnocchi mixture to an 8x8-inch [9x13-inch] baking dish for 4 servings.)
  • Broil in the middle of the oven for 1-3 min, until bubbling and cheese is melted. (TIP: Keep an eye on it so it doesn't burn!)
Make pico de gallo and avocado crema
5
  • To the medium bowl with reserved onions (from step 1), add half the green onions, tomatoes, 1/4 tsp (1/2 tsp) sugar, lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. (NOTE: This is your pico de gallo!) 
  • To another medium bowl, add sour cream, guacamole and lime zest. Season with salt and pepper, then stir to combine. (NOTE: This is your avocado crema!)
Finish and serve
6
  • Divide gnocchi bake between plates.
  • Dollop avocado crema and pico de gallo over top.
  • Sprinkle green onions over top.
  • Squeeze a lime wedge over top.

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