Gnocchi Bolognese
with Fresh Tomato Sauce, Carrots, and Parmesan Cheese
Pasta is one of our go-to family meals. But to jazz it up a bit, we’ve bulked up the fresh tomato sauce with ground beef, shredded carrots, and a chorizo spice mild enough for kids. Trust us, your family will be too busy enjoying the tender gnocchi to even notice that there’s veggies in there.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
18 ounce
Gnocchi
(Contains Wheat)
16 ounce
Ground Beef
4 unit
Roma Tomato
1 unit
Yellow Onion
2 clove
Garlic
6 ounce
Tomato Paste
1 teaspoon
Dried Oregano
2 unit
Chicken Stock Concentrate
2 tablespoon
Chorizo Spice Blend
½ cup
Parmesan Cheese
(Contains Milk)
2 unit
Carrots
Not included in your delivery
4 teaspoon
Sugar
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Peel and grate the carrots with a box grater. Mince or grate the garlic. Halve, peel, and finely dice the onion. Grate the tomatoes with the box grater, discarding any remaining skins.
Heat a large drizzle of olive oil in a large pan over high heat. Add the ground beef. Cook, breaking up the meat into pieces, until browned and cooked through, about 3-5 minutes. Season with salt and pepper. Remove from the pan, but don’t drain the oil.
Add the onion and carrots to the pan. Cook, tossing, for 2-3 minutes, until softened, adding a drizzle of olive oil if necessary. Add the garlic, oregano, chorizo spice, and 4 Tablespoons tomato paste. Cook, tossing, for an additional 2-3 minutes, until the garlic is fragrant and tomato paste has coated the vegetables.
Simmer the sauce: Add the grated tomatoes, chicken stock concentrates, and 2 cups water to the pan. Stir to combine. Bring to a boil, then reduce to a low simmer for 7-10 minutes, until thickened. Add the ground beef during the last 3 minutes of simmering. Season generously with salt and pepper. Taste and adjust the flavor with 3-4 teaspoons sugar, if needed, to balance the acidity.
Add the gnocchi to the boiling water. Boil 3-4 minutes, until tender. Using a slotted spoon, transfer the gnocchi to the pan with the sauce. Stir to combine. Season with salt and pepper.
Finish and plate: Divide the gnocchi Bolognese between bowls, and sprinkle with the Parmesan cheese. Enjoy!
