Roast Beef Brisket Ragu Gnocchi with Parmesan Cheese & Rocket Salad
Shortcut ingredients | <5 min prep | Quick assembly
In this three-step recipe, an already slow-cooked beef brisket is the real MVP; while it finishes in the oven with a couple of other shortcut ingredients, all you have to do is bake the pre-cut fries and toss the salad, which has a lovely sweet and smokey flavour from the chargrilled capsicums.
The quantities provided above are averages only.
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Ingredients
1 packet
slow-cooked beef brisket
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 box
passata
1 sachet
Nan's special seasoning
1 sachet
chicken-style stock powder
1 packet
spinach & rocket mix
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
¼ cup
water
½ tsp
brown sugar
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place beef (including packet juices!) in a baking dish. • Cover with foil. Roast for 22 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.
• While beef is roasting, place gnocchi in a second baking dish. • Add enough olive oil (21/2 tbs for 2 people/ 1/3 cup for 4 people) to coat gnocchi. Bake until crispy, 15-18 minutes. • Remove gnocchi from oven. Add passata, the water, Nan's special seasoning, chicken-style stock powder and the brown sugar. Stir to combine. Return to oven and bake, until sauce is slightly thickened, 5-8 minutes. • Meanwhile, in a large bowl, combine spinach & rocket mix with a drizzle of vinegar and olive oil. Season.
• Shred roast beef directly in baking dish using two forks. • Gently stir shredded beef through baked gnocchi. • Divide roast beef brisket ragu gnocchi between bowls. Sprinkle with shaved Parmesan cheese and flaked almonds to serve. Enjoy!