Calabrian Beef & Gnocchi with Zucchini & Romano Cheese

Calabrian Beef & Gnocchi

with Zucchini & Romano Cheese

25 MIN
2 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
      850 Cals (est.)
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    ingredients
    Calabrian Beef & Gnocchi with Zucchini & Romano Cheese
    Title
    • 10 oz Ground Beef
    • ¾ lb Gnocchi
    • 2 cloves Garlic
    • 1 Zucchini
    • 2 Tbsps Tomato Paste
    • 2 Tbsps Mascarpone Cheese
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Grated Romano Cheese
    time-saving
    tips & techniques
    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. Working in batches if necessary, 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 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 (if you received 17.6 oz, only use 12 oz of the gnocchi for 2 servings). 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 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

    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. Working in batches if necessary, 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 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 (if you received 17.6 oz, only use 12 oz of the gnocchi for 2 servings). 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 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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