Calabrian Beef & Gnocchi with Zucchini & Romano Cheese

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

18 oz Ground Beef

17 ⅗ oz Gnocchi

2 Zucchini

2 cloves Garlic

¼ cup Tomato Paste

1 Tbsp Calabrian Chile Paste

¼ cup Mascarpone Cheese

¼ cup Grated Romano Cheese

Instructions

1 Prepare the ingredients Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

2 Cook the zucchini In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in two batches, add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

3 Cook the beef & make the sauce In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat.

4 Cook the gnocchi Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly and return to the pot.

5 Finish the gnocchi & serve your dish To the pot of cooked gnocchi, add the cooked zucchini, cooked beef and sauce, and mascarpone. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the romano. Enjoy!

1 Prepare the ingredients Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

2 Cook the zucchini In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in two batches, add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

3 Cook the beef & make the sauce In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat.

4 Cook the gnocchi Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly and return to the pot.

5 Finish the gnocchi & serve your dish To the pot of cooked gnocchi, add the cooked zucchini, cooked beef and sauce, and mascarpone. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the romano. Enjoy!

Nutrition

• Calories: 610