Italian Plant-Based Mince Ragu & Gnocchi
with Parmesan Cheese & Flaked Almonds
This sumptuous pasta is truly decadence in a bowl. From rich, saucy ragu to pillowy gnocchi, you may have to throw dice for the leftovers. Don't forget your Parmesan and almonds to finish it off!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 bag
soffritto mix
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 sachet
Italian herbs
1 box
diced tomatoes with garlic & onion
½ packet
vegetable stock pot
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 bag
parsley
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
brown sugar
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring, until softened, 3-4 minutes. Add plant-based mince, breaking up with a spoon, until browned, 3-4 minutes. • Add garlic and Italian herbs, cook until fragrant, 1 minute.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Add the brown sugar, diced tomatoes with garlic & onion, vegetable stock pot (see ingredients) and the water. Reduce heat to low and simmer for 2-3 minutes.
• While the ragu is simmering, heat a generous drizzle of olive oil in a separate large frying pan over medium-high heat. • Add gnocchi in a single layer, tossing occasionally, until golden, 6-8 minutes. Transfer to a paper towel-lined plate.
TIP: If the gnocchi doesn't fit in a single layer, cook in batches so it becomes golden. Add extra olive oil if necessary.
• Add gnocchi and baby spinach leaves to the ragu. Toss to coat.
• Divide the Italian plant-based mince ragu and gnocchi between bowls. • Sprinkle with Parmesan cheese. • Tear over parsley to serve. Enjoy!