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Zesty Beef & Gnocchi
with Zucchini & Romano Cheese
25 MIN
4 Servings
From the Test Kitchen
Chefs! To start the new year off with a clean slate, 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. In this quick cooking dish, plump gnocchi and sautéed zucchini are paired with a hearty beef and tomato sauce spiced with hot Calabrian chile paste. Smooth, tangy crème fraîche adds cooling contrast that perfectly tames the sauce’s heat.
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NutritionPER SERVING
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Calories740 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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17.6 oz Gnocchi
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2 cloves Garlic
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2 Zucchini
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2 Tbsps Tomato Paste
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1 Tbsp Calabrian Chile Paste
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¼ cup Grated Romano Cheese
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½ cup Cream
time-saving
tips & techniques
step-by-step
instructions
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 1 tablespoon 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.
3
Cook the beef & make the sauce
In the same pan, heat 1 tablespoon 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 cream (carefully, as the liquid may splatter) and 1 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 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 3 to 4 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
5
Finish & serve your dish
To the pot of cooked gnocchi, add the cooked zucchini and 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 cheese. Enjoy!
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 1 tablespoon 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.
3
Cook the beef & make the sauce
In the same pan, heat 1 tablespoon 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 cream (carefully, as the liquid may splatter) and 1 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 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 3 to 4 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
5
Finish & serve your dish
To the pot of cooked gnocchi, add the cooked zucchini and 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 cheese. Enjoy!
Tips from Home Chefs