with Fresh Tomato Sauce, Carrots and Parmesan
Gnocchi are pillowy potato dumplings that are delicious when doused with fresh tomato sauce. We're taking gnocchi a step further by pan-frying them until they're crispy and golden-brown and then tossing in a rich tomato sauce. If you thought gnocchi was irresistible before, wait until you taste this recipe.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef Broth Concentrate
(Contains Sulphites, Wheat)
Not included in your delivery
Salt and Pepper*
Before starting, wash and dry all produce.
Coarsely grate carrot using a box grater. Roughly chop tomato. Peel, then finely chop half the onion (whole onion for 4 ppl). Peel, then mince or grate garlic.
Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min.
Increase the heat to medium-high, then add beef, garlic, grated carrot and Italian Seasoning to the pot. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add tomatoes. Cook, stirring occasionally, until slightly softened, 2-3 min.
Add broth concentrate, 1 1/2 tsp Worcestershire sauce (dbl for 4 ppl) and crushed tomatoes to the pot. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. Season with salt and pepper.
While sauce cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter and swirl pan to melt, 1 min. Add gnocchi. Cook, stirring occasionally, until golden-brown, 7-8 min. (NOTE: For 4 ppl, cook 1 pkg gnocchi at a time, using 2 tbsp butter for each batch!)
Add gnocchi to the large pot with bolognese sauce, then stir to coat. Divide gnocchi bolognese between bowls. Sprinkle Parmesan over top.