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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 February 20, 2026
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
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

a) Bring a large saucepan of water to the boil with ½ tsp salt.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the beef mince and mushrooms. Fry until the mince meat has browned and the mushrooms have softened, 5-6 mins.

d) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Boil the Gnocchi
2

a) Meanwhile, when boiling, add the gnocchi to the water and bring back to the boil.

b) Cook until the gnocchi rise to the surface of the water, 2-3 mins.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

Build the Flavour
3

a) Once browned, stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

b) Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins.

c) Stir in the sun-dried tomato paste and the cheese until melted. Season with pepper.

Finishing Touches
4

a) Stir the cooked gnocchi into the sauce. Add a splash of water if you feel it needs it.

b) Share the gnocchi and ragu between your bowls and drizzle over the pesto.

c) Top with the rocket and finish by drizzling over the balsamic glaze.

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