Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 2 tbs olive oil

  3. 1 1/2kg gravy beef

  4. 1 brown onion, halved, finely chopped

  5. 4 celery sticks, ends trimmed, thinly sliced

  6. 2 carrots, peeled, coarsely chopped

  7. 2 x 415g cans diced Italian tomatoes

  8. 375ml (1 1/2 cups) water

  9. 250ml (1 cup) red wine

  10. 3 dried bay leaves

  11. 2 zucchini, coarsely chopped

  12. 1 x 500g pkt fresh gnocchi

  13. 1/4 cup coarsely chopped fresh continental parsley

  14. Baby rocket leaves, to serve

  15. Shaved parmesan, to serve

  16. Garlic & herb bread

  17. 80g butter, at room temperature

  18. 3 garlic cloves, crushed

  19. 2 tbs coarsely chopped fresh continental parsley

  20. 8 Woolworths petit pain bake-at-home rolls, split

Instructions Jump to Ingredients ↑

  1. Heat half the oil in a large saucepan over medium-high heat. Add half the beef and cook for 3-4 minutes each side or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef.

  2. Heat the remaining oil in the pan over medium heat. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until onion softens. Return the beef to the pan with the tomato, water, wine and bay leaves. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 2 hours or until the beef is tender. Transfer the beef to a clean work surface. Use a fork to coarsely break the beef into pieces.

  3. Return the beef to the pan and add the zucchini. Cover and cook, stirring occasionally, for 20 minutes or until the zucchini is tender.

  4. Meanwhile, cook the gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.

  5. To make the garlic & herb bread, preheat oven to 200°C. Combine the butter, garlic and parsley in a bowl. Spread the bread with butter mixture. Place, buttered-side up, on a baking tray and bake for 10 minutes or until crisp.

  6. Add the gnocchi and parsley to the beef mixture and stir to combine. Season with salt and pepper. Top with rocket and parmesan and serve with garlic & herb bread.


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