with Parmesan Cheese
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Gnocchi (mashed potatoes (water, potato flakes, turmeric), flour, dehydrated potato flakes (contains soy monoglycerides, sodium acid pyrophosphate, citric acid), liquid whole egg, water, durum wheat semolina, canola oil, salt, cultured dextrose (contains maltodextrin)) (egg, wheat) • Ground beef • Mirepoix (carrot, onion, celery) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley.
Allergens
Utensils
Tags
Ground Beef
250 g
Gnocchi
350 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic Puree
1 tbsp
Mirepoix
113 g
Parmesan Cheese, shredded
0.25 cup
Parsley
7 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Preheat oven to 425°F. Wash and dry all produce.
- Rough chop parsley.
- Line a baking sheet with parchment paper.
- To a large bowl, add beef, half the garlic puree and half the Parmesan cheese. Season with salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min or until browned and cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix.
- Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- To the pan, add crushed tomatoes and remaining garlic puree.
- Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- Meanwhile, to the boiling water, add gnocchi. Cook for 4-5 min, stirring occasionally, until tender and pillowy. Reserve 3/4 cup (1 1/2 cups) pasta water.
- Strain and return gnocchi to the pot, off heat.
- To the pan with sauce, add 1/2 cup (1 cup) reserved pasta water, meatballs and gnocchi. Season with salt and pepper. Stir to combine. (NOTE: For a thinner sauce, continue adding reserved pasta water 1/4 cup at a time until you reach desired consistency).
- Divide gnocchi and meatballs between bowls.
- Sprinkle with parsley and remaining Parmesan.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook sausage.**
790
kcal
Calories
30
g
Fat
10
g
Saturated Fat
91
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
42
g
Protein
85
mg
Cholesterol
1510
mg
Sodium
0.5
g
Trans Fat
1800
mg
Potassium
250
mg
Calcium
5
mg
Iron
