Beef brisket that's already been slow-cooked to tender perfection should always be served paired with a rich herby ragu. Screaming ultimate comfort food and cheesy goodness, you'll be tempted to eat this one straight out of the pan.
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.
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1
carrot
1
tomato
1 packet
baby spinach leaves
1 packet
slow-cooked beef brisket
1 sachet
tomato & herb seasoning
1 sachet
Italian herbs
1 packet
passata
1 packet
Parmesan cheese
(Contains Milk;)
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook gnocchi in the boiling water until floating on the surface, 2-4 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain gnocchi, then return to saucepan with a drizzle of olive oil.
• Meanwhile, grate carrot. • Roughly chop tomato and baby spinach leaves. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and tomato, stirring, until tender, 3-4 minutes. Transfer to a bowl.
• Return frying pan to high heat, then cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium, then add tomato & herb seasoning and cook until fragrant, 1 minute. • Stir in Italian herbs, passata, the brown sugar, butter and the reserved pasta water, until slightly thickened, 2-3 minutes. • Remove pan from heat, then return veggies, cooked gnocchi and spinach. Toss to combine. Season with pepper.
• Divide beef brisket and Nonna's gnocchi between bowls. • Top with Parmesan cheese to serve. Enjoy!