Spicy Beef & Gnocchi with Zucchini & Pecorino
Customer Favorite

Spicy Beef & Gnocchi

with Zucchini & Pecorino

25 MIN
2 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.
Carb Conscious
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Thanks to our hearty spiced beef and tomato sauce, this dish has all the makings of classic comfort food. It’s the perfect match for pillowy gnocchi and tender bites of zucchini—all finished with a sprinkle of tangy pecorino cheese.

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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 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 bowl; 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 sambal oelek 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; 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:

While the beef and sauce cook, 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. Drain thoroughly.

Finish & serve your dish:
5 Finish & 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 pecorino. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 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 bowl; cover with foil to keep warm. 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 sambal oelek 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; 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:

While the beef and sauce cook, 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. Drain thoroughly.

Cook the gnocchi:
Finish & serve your dish:
5 Finish & 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 pecorino. Enjoy!

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