Calabrian Beef & Gnocchi with Zucchini & Romano Cheese
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Calabrian Beef & Gnocchi

with Zucchini & Romano Cheese

30 MIN
4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Beef

    From the Test Kitchen

    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
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Calabrian Beef & Gnocchi with Zucchini & Romano Cheese
    Title
    • 18 oz Ground Beef
    • 17.6 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
    Prepare the ingredients
    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.

    Cook the zucchini
    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.

    Cook the beef & make the sauce
    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.

    Cook the gnocchi
    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.

    Finish the gnocchi & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Cook the zucchini
    Cook the beef & make the sauce
    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.

    Cook the gnocchi
    Finish the gnocchi & serve your dish
    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!

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