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Speedy Beef Ragu and Gnocchi

Speedy Beef Ragu and Gnocchi

with Pesto and Balsamic Rocket
Recipe Development Team
Recipe Development TeamUpdated on March 11, 2026
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Calories
: 
736 kcal
Protein
: 
40.4g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Egg
  • Nuts
  • Cashew nuts
  • Mustard
  • Soya
  • May contain traces of allergens
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

300 grams

Gnocchi

(Contains: Wheat, Cereals containing gluten May contain traces of: Mustard, Soya)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

20 grams

Wild Rocket

12 grams

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Energy (kJ)3081 kJ
Energy (kcal)736 kcal
Fat32.4 g
of which saturates12 g
Carbohydrate67.6 g
of which sugars16.4 g
Dietary Fibre8.1 g
Protein40.4 g
Salt4.5 g
Trans Fat0.5 g
Potassium183.8 mg
Calcium22.8 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Large Frying Pan
•Colander

Instructions

Get Frying
1
  • Bring a large saucepan of water to the boil with ½ tsp salt.
  • Heat a drizzle of oil in a large frying pan on medium-high heat.
  • Once hot, add the mince and mushrooms. Fry, 5-6 mins.
  • Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Boil Gnocchi
2
  • Meanwhile, add the gnocchi to the water. Bring back to the boil.
  • Cook until the gnocchi rise to the surface, 2-3 mins.
  • Once cooked, drain in a colander. Drizzle with oil. Stir through to stop it sticking together.
Build the Flavour
3
  • Once browned, stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both) into the frying pan.
  • Bring to a boil, then reduce the heat. Simmer, 2-3 mins.
  • Stir in the sun-dried tomato paste and the cheese. Season with pepper.
Finishing Touches
4
  • Stir the cooked gnocchi into the sauce. Add a splash of water if you feel it needs it.
  • Share the gnocchi and ragu between your bowls. Drizzle over the pesto.
  • Top with the rocket. Drizzle over the balsamic glaze to finish.

Enjoy!

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