Beef Arrabiata With Gnocchi
This Beef Arrabiata with Gnocchi is a great twist on classic Italian cuisine. It's creamy and delicious, you'll want to add it to anything and everything!
Equipment
Large non-stick skillet or deep frying pan (12-inch / 30cm)
Wooden spoon
Large saucepan (for cooking gnocchi)
Colander
Chopping board
Chef’s Knife
Ingredients
2 tablespoons olive oil - 30ml
1 pound ground beef (minced beef) - minced beef, 80/20 or lean, 450g
1 large white onion - chopped
1 medium red chili (red chilli in British English) - sliced and deseeded, unless you want more heat
3 cloves garlic - crushed
¼ cup red wine - 60ml- 2 cups tomato passata - 500ml
1 tin tomatoes - chopped ; 14oz / 400g, or 4 chopped fresh tomatoes
2 tablespoons passata or crushed tomatoes (tomato puree with seeds removed) - tomato paste, 30g- ½ cup beef stock pot - or cube dissolved in ½ cup (120ml) hot water
¼ cup basil - fresh ; torn, 10g
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground - 1 pound store-bought gnocchi - 500g
⅓ cup Parmesan cheese - freshly grated, for serving
Instructions
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the ground beef, breaking it into large chunks, and let it cook undisturbed for 2-3 minutes until deeply browned on the underside. Break it up further and continue cooking until no pink remains, about 5 minutes total.2 tablespoons olive oil, 1 pound ground beef (minced beef)
- Add the chilli, garlic, and onion. Fry for 2 minutes, stirring frequently, until the onion begins to soften. Pour in the red wine and cook for a further 3 minutes, stirring occasionally, until the wine has mostly evaporated.1 large white onion, 1 medium red chili (red chilli in British English), 3 cloves garlic, ¼ cup red wine
- Add the passata, tinned tomatoes, tomato puree, and dissolved beef stock. Stir well to combine.2 cups tomato passata, 1 tin tomatoes, 2 tablespoons passata or crushed tomatoes (tomato puree with seeds removed), ½ cup beef stock pot
- Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the torn basil leaves and season with salt and pepper to taste.¼ cup basil, 1 pinch salt
- While the sauce simmers, cook the gnocchi in a large pan of salted boiling water according to the packet instructions (usually 2-3 minutes, until they float to the surface). Drain well. Divide the gnocchi between serving bowls, spoon the beef arrabiata sauce generously over the top, and finish with freshly grated Parmesan. Serve with garlic bread on the side.1 pound store-bought gnocchi, ⅓ cup Parmesan cheese
Notes
Storage: Refrigerate the sauce in a sealed container for up to 3 days. Store separately from cooked gnocchi, which turns mushy overnight.
Freezer: The sauce freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a saucepan until it reaches a full simmer (160°F / 71°C).
Make-Ahead: Prepare the sauce up to a day ahead and refrigerate. Cook fresh gnocchi just before serving.
Substitution: No red wine? Use an equal amount of beef stock plus a small splash of red wine vinegar for acidity.
Pro Tip: Don't stir the beef for the first 2-3 minutes in the pan — let it develop a deep brown crust before breaking it up. This is where most of the sauce's savoury depth comes from.
Nutrition
Serving: 1servingCalories: 659kcalCarbohydrates: 59gProtein: 30gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 88mgSodium: 716mgPotassium: 1085mgFiber: 6gSugar: 9gVitamin A: 940IUVitamin C: 34mgCalcium: 161mgIron: 9mg
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