eCook Meal
Mexi Gnocchi Beef Bake
with stuffed jalapeños & avocado
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R365.28
for 4 servings · R91.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato Gnocchi needs 500 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 100% of packR72.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Whole Pickled Jalapeños needs 240 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 60% of packR35.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Free-range Beef Mince needs 600 gRegular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Cornflour needs 80 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Cheddar Cheese needs 200 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 24% of packR40.00
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Taco Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef, Beef Mince, Black Beans, Cheddar Cheese, Cornflour, Onion, Panko Breadcrumb, Pickled Jalapeño, Potato Gnocchi, Sour Cream, Taco Spice, Tomato
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?
AVO: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. 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! 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). 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.
What should be prepared from my kitchen to make Mexi Gnocchi Beef Bake?
Avocado, Beef, Beef Mince, Black Beans, Cheddar Cheese, Cornflour, Onion, Panko Breadcrumb, Pickled Jalapeño, Potato Gnocchi, Sour Cream, Taco Spice, Tomato
How many calories does Mexi Gnocchi Beef Bake have?
1347 calories
How much fat content does Mexi Gnocchi Beef Bake have?
grams