Beef Brisket & Mushroom Ragu Gnocchi
with Parmesan & Tomato Rocket Salad
Smokey beef brisket that's already been slow-cooked to tender perfection should always be served paired with a rich mushroom ragu and accompanied by a bright salad. Together this trio of flavour will blow your tastebuds away.
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
1
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1
brown onion
1
tomato
1 packet
slow-cooked beef brisket
1 packet
sliced mushrooms
1 box
passata
1 sachet
Nan's special seasoning
1 bag
Spinach, Rocket & Fennel Mix
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
water
1 tbs
brown sugar
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Meanwhile, thinly slice onion. Roughly chop tomato. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• Return frying pan to high heat with a drizzle of olive oil. Cook sliced mushrooms and onion, until slightly softened, 2-3 minutes. • Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Stir in passata, the water, Nan's special seasoning and the brown sugar. Simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through cooked gnocchi until combined. Season to taste.
• In a large bowl, combine tomato and spinach, rocket & fennel mix with a drizzle of the vinegar and olive oil. Season. • Divide beef brisket and mushroom ragu gnocchi between bowls. • Sprinkle with Parmesan cheese. Serve with salad. Enjoy!