Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a large frying pan with spray oil over a medium-high heat. Add the beef mince and cook for 4–5 minutes until browned.
Step 2
Stir in the onion and peppers and cook for another 2–3 minutes to soften.
Step 3
Add the garlic purée, garlic granules and tomato purée. Cook for 1 minute.
Step 4
Pour in the buffalo sauce, beef stock and light Philadelphia. Stir well to combine.
Step 5
Add the gnocchi, give everything a good stir, then pop a lid on the pan and simmer for 5–6 minutes, stirring once or twice, until the gnocchi is soft and the sauce is creamy.
Step 6
Stir through the dried dill, chives and parsley. Scatter the cheese mix over the top, pop the lid back on for 1–2 minutes to melt the cheese.
Step 7
Drizzle with ranch sauce to serve.
For
4
M
I
500
g
Beef mince, 5% fat
1
Onion, finely sliced
2
Mixed peppers, thinly sliced
3
tspn
Garlic purée
1
tspn
Garlic granules
1
tbsp
Tomato purée
6
tbsp
Buffalo sauce
400
ml
Beef stock
100
g
Light Philadelphia
500
g
Gnocchi
1/2
tspn
Dried dill
1/2
tspn
Dried chives
1/2
tspn
Dried parsley
120
g
Grated cheese, cheddar, mozzarella & Red Leicester
Ranch sauce, to drizzle
+ Add all to shopping list
Per Serving
Calories
587kcal
Protein
43.9g
We served ours with garlic bread and a side salad
Cancel
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a large frying pan with spray oil over a medium-high heat. Add the beef mince and cook for 4–5 minutes until browned.
Step 2
Stir in the onion and peppers and cook for another 2–3 minutes to soften.
Step 3
Add the garlic purée, garlic granules and tomato purée. Cook for 1 minute.
Step 4
Pour in the buffalo sauce, beef stock and light Philadelphia. Stir well to combine.
Step 5
Add the gnocchi, give everything a good stir, then pop a lid on the pan and simmer for 5–6 minutes, stirring once or twice, until the gnocchi is soft and the sauce is creamy.
Step 6
Stir through the dried dill, chives and parsley. Scatter the cheese mix over the top, pop the lid back on for 1–2 minutes to melt the cheese.
Step 7
Drizzle with ranch sauce to serve.
For
4
M
I
500
g
Beef mince, 5% fat
1
Onion, finely sliced
2
Mixed peppers, thinly sliced
3
tspn
Garlic purée
1
tspn
Garlic granules
1
tbsp
Tomato purée
6
tbsp
Buffalo sauce
400
ml
Beef stock
100
g
Light Philadelphia
500
g
Gnocchi
1/2
tspn
Dried dill
1/2
tspn
Dried chives
1/2
tspn
Dried parsley
120
g
Grated cheese, cheddar, mozzarella & Red Leicester
Ranch sauce, to drizzle
+ Add all to shopping list
Per Serving
Calories
587kcal
Protein
43.9g
We served ours with garlic bread and a side salad
Cancel
