What are the main ingredients in Mexi Gnocchi Beef Bake?

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

What is the nutritional information of Mexi Gnocchi Beef Bake?

Calories: 1347, Carbs: 101 grams, Fat: grams, Protein: 55.1 grams, Sugar: 25.4 grams, Salt: 1947 grams

How do I prepare Mexi Gnocchi Beef Bake?

PREPARING THE STUFFING: In a bowl, combine the sour cream, ¼ of the grated cheese, and seasoning. Add the sour cream mixture into the jalapeños tubes. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. TIME TO EAT: Dish up the loaded gnocchi and top with the avocado slices. Enjoy, Chef! AVO: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. ALMOST THERE: To the ovenproof dish, sprinkle over the remaining cheese, and top with the stuffed jalapeños. Lightly coat the jalapeños with some oil. Pop in the oven and bake until the cheese is melted and the jalapeños are lightly golden, 10-12 minutes. SAUCE: Add the taco spice (to taste) to the pan and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 200ml of water. Simmer until slightly thickening, 6-8 minutes. Remove from the heat, mix in the potato gnocchi, the rinsed beans, a sweetener (to taste), and season. Transfer the mixture to an ovenproof dish. MINCE: Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).

What should be prepared from my kitchen to make Mexi Gnocchi Beef Bake?

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

Mexi Gnocchi Beef Bake

Italy meets Mexico to create a spicy, gnocchi-your-socks-off pasta dish, Chef! The first flavour layer is a taco spice-infused mince & black beans medley, coated in a rich tomato sauce. Then comes golden potato gnocchi, followed by panko crumb-coated jalapeño tubes stuffed with cheesy goodness.

Mexi Gnocchi Beef Bake

with stuffed jalapeños & avocado

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Beef
Black Beans
Cheddar Cheese
Cooked Chopped Tomato
Cornflour
Free-Range Beef Mince
Onion
Onions
Panko Breadcrumbs
Potato Gnocchi
Sour Cream
Taco Spice
Whole Pickled Jalapeños

From your kitchen:

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

Serves 1

MINCE
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
SAUCE
Add the taco spice (to taste) to the pan and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 100ml of water. Simmer until slightly thickening, 6-8 minutes. Remove from the heat, mix in the potato gnocchi, the rinsed beans, a sweetener (to taste), and season. Transfer the mixture to an ovenproof dish.
PREPARING THE STUFFING
In a bowl, combine the sour cream, ¼ of the grated cheese, and seasoning. Add the sour cream mixture into the jalapeños tubes. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings.
ALMOST THERE
To the ovenproof dish, sprinkle over the remaining cheese, and top with the stuffed jalapeños. Lightly coat the jalapeños with some oil. Pop in the oven and bake until the cheese is melted and the jalapeños are lightly golden, 10-12 minutes.
AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
TIME TO EAT
Dish up the loaded gnocchi and top with the avocado slices. Enjoy, Chef!

Onion - 1
Free-range Beef Mince - 150g
Taco Spice - 15ml
Cooked Chopped Tomato - 100g
Potato Gnocchi - 125g
Black Beans - 60g
Sour Cream - 30ml
Cheddar Cheese - 50g
Whole Pickled Jalapeños - 60g
Cornflour - 20ml
Panko Breadcrumbs - 50ml
Avocado - 1

Download the Recipe

Serves 2

MINCE
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
SAUCE
Add the taco spice (to taste) to the pan and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 200ml of water. Simmer until slightly thickening, 6-8 minutes. Remove from the heat, mix in the potato gnocchi, the rinsed beans, a sweetener (to taste), and season. Transfer the mixture to an ovenproof dish.
PREPARING THE STUFFING
In a bowl, combine the sour cream, ¼ of the grated cheese, and seasoning. Add the sour cream mixture into the jalapeños tubes. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings.
ALMOST THERE
To the ovenproof dish, sprinkle over the remaining cheese, and top with the stuffed jalapeños. Lightly coat the jalapeños with some oil. Pop in the oven and bake until the cheese is melted and the jalapeños are lightly golden, 10-12 minutes.
AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
TIME TO EAT
Dish up the loaded gnocchi and top with the avocado slices. Enjoy, Chef!

Onion - 1
Free-range Beef Mince - 300g
Taco Spice - 30ml
Cooked Chopped Tomato - 200g
Potato Gnocchi - 250g
Black Beans - 120g
Sour Cream - 60ml
Cheddar Cheese - 100g
Whole Pickled Jalapeños - 120g
Cornflour - 40ml
Panko Breadcrumbs - 100ml
Avocado - 1

Download the Recipe

Serves 3

MINCE
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
SAUCE
Add the taco spice (to taste) to the pan and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 300ml of water. Simmer until slightly thickening, 8-10 minutes. Remove from the heat, mix in the potato gnocchi, the rinsed beans, a sweetener (to taste), and season. Transfer the mixture to an ovenproof dish.
PREPARING THE STUFFING
In a bowl, combine the sour cream, ¼ of the grated cheese, and seasoning. Add the sour cream mixture into the jalapeños tubes. In a shallow dish, whisk 2 eggs with 2 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings.
ALMOST THERE
To the ovenproof dish, sprinkle over the remaining cheese, and top with the stuffed jalapeños. Lightly coat the jalapeños with some oil. Pop in the oven and bake until the cheese is melted and the jalapeños are lightly golden, 12-15 minutes.
AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
TIME TO EAT
Dish up the loaded gnocchi and top with the avocado slices. Enjoy, Chef!

Onions - 2
Free-range Beef Mince - 450g
Taco Spice - 1
Cooked Chopped Tomato - 300g
Potato Gnocchi - 375g
Black Beans - 180g
Sour Cream - 90ml
Cheddar Cheese - 150g
Whole Pickled Jalapeños - 180g
Cornflour - 60ml
Panko Breadcrumbs - 150ml
Avocados - 2

Download the Recipe

Serves 4

MINCE
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
SAUCE
Add the taco spice (to taste) to the pan and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 400ml of water. Simmer until slightly thickening, 8-10 minutes. Remove from the heat, mix in the potato gnocchi, the rinsed beans, a sweetener (to taste), and season. Transfer the mixture to an ovenproof dish.
PREPARING THE STUFFING
In a bowl, combine the sour cream, ¼ of the grated cheese, and seasoning. Add the sour cream mixture into the jalapeños tubes. In a shallow dish, whisk 2 eggs with 2 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings.
ALMOST THERE
To the ovenproof dish, sprinkle over the remaining cheese, and top with the stuffed jalapeños. Lightly coat the jalapeños with some oil. Pop in the oven and bake until the cheese is melted and the jalapeños are lightly golden, 12-15 minutes.
AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
TIME TO EAT
Dish up the loaded gnocchi and top with the avocado slices. Enjoy, Chef!