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
Mexi Gnocchi Beef Bake
with stuffed jalapeños & avocado
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Mexi Gnocchi Beef Bake?
The preparation time for Mexi Gnocchi Beef Bake with stuffed jalapeños & avocado is between 25 and 45 minutes.
What is the total time required to make Mexi Gnocchi Beef Bake with stuffed jalapeños & avocado?
The total time required to make Mexi Gnocchi Beef Bake with stuffed jalapeños & avocado is between 40 and 60 minutes.
How many servings does Mexi Gnocchi Beef Bake provide?
4 servings
What are the main ingredients in Mexi Gnocchi Beef Bake?
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
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?
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
How many calories does Mexi Gnocchi Beef Bake have?
1347 calories
How much fat content does Mexi Gnocchi Beef Bake have?
grams
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