35g grated Italian hard cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
581 kJ 139 kcal
2638 kJ 629 kcal
Fat of which saturates
6 g 2.8 g
27.3 g 12.9 g
Carbohydrate of which sugars
12.2 g 2.8 g
55.4 g 12.7 g
Fibre
1.3 g
5.9 g
Protein
8.7 g
39.7 g
Salt
1.13 g
5.14 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 tsp dried oregano
dried oregano
dried bay leaves
dried bay leaves
250g British lamb mince
lamb (100%)
80g baby leaf spinach
spinach
1 can of tomato frito (200g)
tomato, olive oil, sugar, salt and thickener: modified corn starch
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a full kettle
Peel and finely chop the brown onion[s]
2
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion and bay leaf[ves] and cook for 4-5 min or until the onion is starting to soften
Once softened, add the lamb mince and cook for 5 min or until browned, breaking it up with a wooden spoon as you go
3
Meanwhile, dissolve 1/2 [1]Knorrbeef stock cube in 150ml [250ml]boiled water
4
Once the lamb mince has browned, add the dried oregano, tomato frito and beef stock to the pan
Bring to the boil over a high heat and cook for 4-5 min or until the stock has thickened to a ragù-like consistency – this is your lamb ragù
5
Whilst the ragù is thickening, add the gnocchi to a pot of boiled water and bring to the boil over a high heat
Cook the gnocchi for 3 min or until it begins to rise to the top of the pot
Once done, drain the gnocchi
6
Once the ragù has thickened, wash then add the baby leaf spinach to the pan
Cook for 2-3 min further, stirring continuously until the spinach has wilted
Add the cooked gnocchi, season witha generous grind of black pepper and give everything a good mix up
Remove the bay leaf[ves] and discard – this is your gnocchi ragù
7
Transfer the gnocchi ragù toan oven-proof dish
Sprinkle over the gratedItalian hard cheese
Put the dish in the oven for 10-15 min or until bubbling and golden
8
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