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

Calabrian Beef & Gnocchi

with Zucchini & Romano Cheese

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef® 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
      730 Cals (est.)
    View Full Nutrition
    Nutrition Label
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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
    • 18 oz Ground Beef
    • 17.6 oz Gnocchi
    • 2 cloves Garlic
    • 2 Zucchini
    • ¼ cup Tomato Paste
    • ¼ cup Mascarpone Cheese
    • 1 Tbsp Calabrian Chile Paste
    • ¼ cup Grated Romano Cheese
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Hold a Chef's Knife
    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 a drizzle 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 plate. 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 the browned zucchini and 3/4 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 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly.

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

    Add the cooked beef and sauce and mascarpone to the pot of cooked gnocchi. 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

    Get Plans

    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 a drizzle 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 plate. 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 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 the browned zucchini and 3/4 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 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly.

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

    Add the cooked beef and sauce and mascarpone to the pot of cooked gnocchi. 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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