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

Calabrian Beef & Gnocchi

with Zucchini & Romano Cheese

30 MIN
4 Servings
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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.)
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ingredients
Calabrian Beef & Gnocchi with Zucchini & Romano Cheese
Title
  • 18 oz Ground Beef
  • 17.6 oz Gnocchi
  • 2 Zucchini
  • ¼ cup Tomato Paste
  • 2 cloves Garlic
  • 1 Tbsp Calabrian Chile Paste
  • ¼ cup Grated Romano Cheese
  • ¼ cup Mascarpone 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. Season with salt and pepper. 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. Season with salt and pepper. 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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