One-Pan Calabrian Beef & Gnocchi with Zucchini & Romano Cheese

One-Pan Calabrian Beef & Gnocchi

with Zucchini & Romano Cheese

30 MIN
2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Ground Beef

    From the Test Kitchen

    In this quick and easy one-pan dish, 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
    One-Pan Calabrian Beef & Gnocchi with Zucchini & Romano Cheese
    Title
    • 10 oz Ground Beef
    • ¾ lb Gnocchi
    • 1 Zucchini
    • 2 cloves Garlic
    • ¼ cup Grated Romano Cheese
    • 2 Tbsps Mascarpone Cheese
    • 2 Tbsps Tomato Paste
    • 1 Tbsp Calabrian Chile Paste
    Prepare the ingredients
    1 Prepare the ingredients

    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. 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 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, 30 seconds to 1 minute, or until combined.

    Cook the gnocchi & serve your dish
    4 Cook the gnocchi & serve your dish
    Add the gnocchi. Cook, stirring occasionally, 4 to 7 minutes, or until the sauce is thickened and the gnocchi are tender. Turn off the heat. Stir in the mascarpone until combined. 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

    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. 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 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, 30 seconds to 1 minute, or until combined.

    4 Cook the gnocchi & serve your dish
    Add the gnocchi. Cook, stirring occasionally, 4 to 7 minutes, or until the sauce is thickened and the gnocchi are tender. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the romano. Enjoy!
    Cook the gnocchi & serve your dish
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