Gnocchi in Beef and Pork Ragu
with Spinach and Parmesan
This meaty ragu blends juicy beef and pork for a delicious switch from your typical all beef sauce. Hearty gnocchi brings texture to every bite, and it's all finished off with cheese for good measure!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
370 mL
Crushed Tomatoes
56 g
Yellow Onion
1 tsp
Garlic Salt
1 tbsp
Italian Seasoning
1 unit
Chicken Broth Concentrate
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
350 g
Gnocchi
(Contains Wheat)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, grated
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add gnocchi to the boiling water. Cook uncovered, stirring occasionally, until gnocchi are tender and float to the top, 1-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return gnocchi to the same pot, off heat. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over gnocchi, then stir to coat. (NOTE: Gnocchi may stick together in the pot until sauce is added in Step 5.)
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened slightly, 1-2 min.
Add beef and pork mix to the pan with onions. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Sprinkle Italian Seasoning and garlic salt over top. Season with pepper, to taste. Cook, stirring often, until fragrant, 30 sec.
Add crushed tomatoes, broth concentrate, soy sauce and 1/4 tsp sugar (dbl for 4 ppl) to the pan with beef and pork mixture. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until ragu thickens slightly, 4-5 min.
Add ragu and reserved pasta water to the pot with gnocchi. Bring to a simmer over medium. Once simmering, add spinach and 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until spinach wilts, 1-2 min. Stir in half the Parmesan. Season with salt and pepper, to taste.
Divide gnocchi ragu between bowls. Sprinkle remaining Parmesan over top.
