Beef and Capsicum Gnocchi

clock 10 minutes + 20 minutes bowl Serves 4


  • 1 Tbsp canola oil
  • 500g beef strips
  • 1 onion, thinly sliced
  • 150g white button mushrooms, sliced
  • 1 red capsicum, cut into strips
  • 400g can diced tomatoes
  • 1 tsp smoked paprika
  • Salt, to taste
  • Pepper, to taste
  • 500g packet gnocchi
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  • 1. Heat oil in a frying pan on high. Add beef and stir-fry in batches for 2 minutes, or until browned. Remove from pan and keep warm.

  • 2. Reduce heat to medium, add onion and cook for 5 minutes, stirring, until soft and golden. Add mushrooms and capsicum and cook for 5 minutes, or until just tender. Stir through tomatoes and paprika and bring to a boil. Reduce heat to low and simmer for 5 minutes, or until sauce thickens. Stir through cooked beef and season to taste.

  • 3. Meanwhile, cook gnocchi in a large saucepan of boiling salted water according to packet

  • directions. Drain. Combine gnocchi with the beef and capsicum mixture. Serve.

  • Tip: To sweeten the flavour slightly, use plain paprika instead of smoked paprika.

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