What are the main ingredients in Balsamic Beef Ragù & Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Balsamic Beef Ragù & Gnocchi?

Calories: 1065, Carbs: 111 grams, Fat: grams, Protein: 49.8 grams, Sugar: 25.1 grams, Salt: 1871 grams

How do I prepare Balsamic Beef Ragù & Gnocchi?

COOK THE GNOCCHI: Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil. CARAMELISE THE MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). TOAST THE SEEDS: Place the sunflower seeds in a pan (large enough to toast the gnocchi) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. RICH RAGÙ: Add the diced onions to the pot and fry until soft, 3-4 minutes, (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the wine and cook until almost evaporated, 1-2 minutes. Stir in the tomato passata and 300ml of water. Simmer until thickening and reduced, 8-10 minutes. In the final 3-4 minutes, add the rinsed beans and cook until warmed through. Add a sweetener and seasoning. Remove from the heat. TOAST THE GNOCCHI: Place a pan over medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi in a single layer until browned and crispy, 1-2 minutes per side. DRESS THE LEAVES: In a bowl, combine the rinsed green leaves with a drizzle of olive oil and season. TIME TO DINE: Make a bed of the toasted gnocchi, top with the delicious ragù, and sprinkle over the grated hard cheese. Serve alongside the dressed leaves, scatter over the toasted seeds, and drizzle the balsamic reduction over the ragù. Garnish with the picked oregano. Indulge, Chef!

What should be prepared from my kitchen to make Balsamic Beef Ragù & Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Balsamic Beef Ragù & Gnocchi

Pillowy sweet potato gnocchi is fried until golden & toasty. This is topped with a rich ragù made from caramelised mince, onion, red wine, tomato passata & cannellini beans, finished with grated Italian-style hard cheese. To balance the decadence, a side of greens, a sprinkle of toasted seeds and a drizzle of balsamic reduction.

Balsamic Beef Ragù & Gnocchi

with toasted sunflower seeds & grated hard cheese

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Reduction
Beef
Cannellini Beans
Free-Range Beef Mince
Fresh Oregano
Grated Italian-style Hard Cheese
Green Leaves
NOMU Italian Rub
Onion
Onions
Red Wine
Sunflower Seeds
Sweet Potato Gnocchi
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

COOK THE GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOAST THE SEEDS
Place the sunflower seeds in a pan (large enough to toast the gnocchi) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISE THE MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
RICH RAGÙ
Add the diced onions to the pot and fry until soft, 3-4 minutes, (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the wine and cook until almost evaporated, 1-2 minutes. Stir in the tomato passata and 150ml of water. Simmer until thickening and reduced, 8-10 minutes. In the final 3-4 minutes, add the rinsed beans and cook until warmed through. Add a sweetener and seasoning. Remove from the heat.
TOAST THE GNOCCHI
Place a pan over medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi in a single layer until browned and crispy, 1-2 minutes per side.
DRESS THE LEAVES
In a bowl, combine the rinsed green leaves with a drizzle of olive oil and season.
TIME TO DINE
Make a bed of the toasted gnocchi, top with the delicious ragù, and sprinkle over the grated hard cheese. Serve alongside the dressed leaves, scatter over the toasted seeds, and drizzle the balsamic reduction over the ragù. Garnish with the picked oregano. Indulge, Chef!

Sweet Potato Gnocchi - 175g
Sunflower Seeds - 10g
Free-range Beef Mince - 150g
Onion - 1
NOMU Italian Rub - 15ml
Red Wine - 20ml
Tomato Passata - 100ml
Cannellini Beans - 60g
Green Leaves - 20g
Grated Italian-style Hard Cheese - 30ml
Balsamic Reduction - 15ml
Fresh Oregano - 4g

Download the Recipe

Serves 2

COOK THE GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOAST THE SEEDS
Place the sunflower seeds in a pan (large enough to toast the gnocchi) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISE THE MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
RICH RAGÙ
Add the diced onions to the pot and fry until soft, 3-4 minutes, (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the wine and cook until almost evaporated, 1-2 minutes. Stir in the tomato passata and 300ml of water. Simmer until thickening and reduced, 8-10 minutes. In the final 3-4 minutes, add the rinsed beans and cook until warmed through. Add a sweetener and seasoning. Remove from the heat.
TOAST THE GNOCCHI
Place a pan over medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi in a single layer until browned and crispy, 1-2 minutes per side.
DRESS THE LEAVES
In a bowl, combine the rinsed green leaves with a drizzle of olive oil and season.
TIME TO DINE
Make a bed of the toasted gnocchi, top with the delicious ragù, and sprinkle over the grated hard cheese. Serve alongside the dressed leaves, scatter over the toasted seeds, and drizzle the balsamic reduction over the ragù. Garnish with the picked oregano. Indulge, Chef!

Sweet Potato Gnocchi - 350g
Sunflower Seeds - 20g
Free-range Beef Mince - 300g
Onion - 1
NOMU Italian Rub - 30ml
Red Wine - 40ml
Tomato Passata - 200ml
Cannellini Beans - 120g
Green Leaves - 40g
Grated Italian-style Hard Cheese - 60g
Balsamic Reduction - 30ml
Fresh Oregano - 8g

Download the Recipe

Serves 3

COOK THE GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOAST THE SEEDS
Place the sunflower seeds in a pan (large enough to toast the gnocchi) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISE THE MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally).
RICH RAGÙ
Add the diced onions to the pot and fry until soft, 4-5 minutes, (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the wine and cook until almost evaporated, 1-2 minutes. Stir in the tomato passata and 450ml of water. Simmer until thickening and reduced, 10-12 minutes. In the final 3-4 minutes, add the rinsed beans and cook until warmed through. Add a sweetener and seasoning. Remove from the heat.
TOAST THE GNOCCHI
Place a pan over medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi in a single layer until browned and crispy, 1-2 minutes per side.
DRESS THE LEAVES
In a bowl, combine the rinsed green leaves with a drizzle of olive oil and season.
TIME TO DINE
Make a bed of the toasted gnocchi, top with the delicious ragù, and sprinkle over the grated hard cheese. Serve alongside the dressed leaves, scatter over the toasted seeds, and drizzle the balsamic reduction over the ragù. Garnish with the picked oregano. Indulge, Chef!

Sweet Potato Gnocchi - 500g
Sunflower Seeds - 30g
Free-range Beef Mince - 450g
Onions - 2
NOMU Italian Rub - 45ml
Red Wine - 60ml
Tomato Passata - 300ml
Cannellini Beans - 180g
Green Leaves - 60g
Grated Italian-style Hard Cheese - 90ml
Balsamic Reduction - 45ml
Fresh Oregano - 12g

Download the Recipe

Serves 4

COOK THE GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOAST THE SEEDS
Place the sunflower seeds in a pan (large enough to toast the gnocchi) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISE THE MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally).
RICH RAGÙ
Add the diced onions to the pot and fry until soft, 4-5 minutes, (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the wine and cook until almost evaporated, 1-2 minutes. Stir in the tomato passata and 600ml of water. Simmer until thickening and reduced, 10-12 minutes. In the final 3-4 minutes, add the rinsed beans and cook until warmed through. Add a sweetener and seasoning. Remove from the heat.
TOAST THE GNOCCHI
Place a pan over medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi in a single layer until browned and crispy, 1-2 minutes per side.
DRESS THE LEAVES
In a bowl, combine the rinsed green leaves with a drizzle of olive oil and season.
TIME TO DINE
Make a bed of the toasted gnocchi, top with the delicious ragù, and sprinkle over the grated hard cheese. Serve alongside the dressed leaves, scatter over the toasted seeds, and drizzle the balsamic reduction over the ragù. Garnish with the picked oregano. Indulge, Chef!