Calabrian Beef & Gnocchi with Zucchini & Romano Cheese
Easy Prep & Cleanup

Calabrian Beef & Gnocchi

with Zucchini & Romano Cheese

25 MIN
2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties View recipe
    • with Ground Beef

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, plump gnocchi and ground beef get a delicious kick from Calabrian chile paste, a specialty ingredient from southern Italy known for its irresistibly sweet-hot flavor. We’re finishing it all with a bit of mascarpone cheese, which balances out the heat and provides creamy texture.
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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Calabrian Beef & Gnocchi with Zucchini & Romano Cheese
    Title
    • 10 oz Ground Beef
    • ¾ lb Gnocchi
    • 2 cloves Garlic
    • 1 Zucchini
    • 2 Tbsps Mascarpone Cheese
    • 1 Tbsp Calabrian Chile Paste
    • ¼ cup Grated Romano Cheese
    • 1 8-Oz Can Tomato Sauce
    time-saving
    tips & techniques
    How To: Safely Cut Round Vegetables
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium 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. 

    Brown the zucchini
    2 Brown the zucchini

    In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Transfer to a bowl. Wipe out the pan.

    Cook the beef & make the sauce
    3 Cook the beef & make the sauce

    In the same pan, heat 1 teaspoon 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 sauce, 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, 3 to 4 minutes, or until thoroughly combined and the beef is cooked through. Add the browned zucchini and 3/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the sauce is thickened. Turn off the heat.

    Cook the gnocchi
    4 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

    Finish & serve your dish
    5 Finish & serve your dish

    Add the cooked gnocchi and mascarpone to the pan of cooked beef and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished beef and gnocchi garnished with the romano. Enjoy! 

    Tips from Home Chefs

    Calabrian Beef & Gnocchi

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium 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 Brown the zucchini

    In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Transfer to a bowl. Wipe out the pan.

    Brown the zucchini
    Cook the beef & make the sauce
    3 Cook the beef & make the sauce

    In the same pan, heat 1 teaspoon 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 sauce, 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, 3 to 4 minutes, or until thoroughly combined and the beef is cooked through. Add the browned zucchini and 3/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the sauce is thickened. Turn off the heat.

    4 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

    Cook the gnocchi
    Finish & serve your dish
    5 Finish & serve your dish

    Add the cooked gnocchi and mascarpone to the pan of cooked beef and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished beef and gnocchi garnished with the romano. Enjoy! 

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