Braised beef ragu
with red wine and potato gnocchi
Ready in around 20 mins
RECIPE FACT:
Potato gnocchi originated in Northern Italy, where the colder climate is suited for growing potatoes rather than grain.
Nutritional Info:
- Energy: 2,353kJ (562kcal)
- Protein: 42g
- Carbohydate: 55g
- Sugars: 13g
- Fat, total:16g
- Saturated:5g
- Sodium:1,733mg
- Contains:Gluten, Milk, Sulphites, Wheat
Serving Amount:
Serves 1 person
Cooking Instructions:
1. TO COOK THE GNOCCHI:
Using half the carrot, peel then dice into 1 cm cubes. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the carrot and cook, stirring often for 2-3 mins. Add the gnocchi and cook for 1-2 mins. Add 1/4 cup of water and cook for 1-2 mins or until most of the water has been absorbed.
2. TO COOK THE RAGU:
Add the slow-cooked beef to the pan and cook for 2.3 mins, Pour in the red wine ragu, stir to combine and cook for 2-3 mins. Add the peas and cook for a further 1 min.
TO SERVE:
Spoon the gnocchi and braised beef ragu into a bowl and top with a handful of rocket. Sprinkle over shaved Parmesan and basil toasted seeds. Finish with a grind of freshly cracked pepper.
Ingredients In your box:
- 1 sachet of basil toasted seeds
- 1 pack of slow-cooked beef
- 1 carrot
- 1 pot of shaved parmesan
- 1 pack of gnocchi
- 1 pack of rocket
- 1 pot of peas
- 1 pot of red wine ragu
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