The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Chilli Con Carne Gnocchi with Black Beans & Cucumber Salad
Two of your favourite things... in one delicious dish! A saucy chilli con carne, simmered with juicy British beef and full-of-fibre black beans. Topped with the best-ever, fluffy potato gnocchi. Bake til golden, then serve with a cooling cucumber salad on the side.
High protein
1/3 daily fibre
8 plants
Low sat fat
Family classics
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 80g rocket
- 1 midi cucumber
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 pepper
- 500g beef mince (british beef mince (10% fat))
- 2 carrot
- 1 onion
Nutritional Information
Calories: 630
Protein: 36g
Carbs: 74g
Fat: 24g
Beef Chilli Con Carne Gnocchi with Black Beans & Cucumber Salad
Two of your favourite things... in one delicious dish! A saucy chilli con carne, simmered with juicy British beef and full-of-fibre black beans. Topped with the best-ever, fluffy potato gnocchi. Bake til golden, then serve with a cooling cucumber salad on the side.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Pull out a large frying pan, an ovenproof dish, 2 large bowls, a sieve & a measuring jug
Build the dish
- Finely dice the carrots. Finely dice half the onion, and finely slice the remaining
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the beef, carrot and diced onion and season with salt and pepper
- Cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown. Season with salt and pepper
Finish the prep
- Meanwhile, dice the pepper into 2cm chunks. Drain and rinse the beans
- Add the pepper to the pan and cook for 3-4 mins, until softened
Simmer the chilli
- Add the Mexican spice mix, garlic herb paste and beans to the pan. Cook for 2 mins, then add the passata, stock powder and 150ml hot water
- Bring to a boil, then simmer for 3-5 mins, until the sauce has thickened and coats the beef. Remove from the heat
Oven time
- Season the chilli to taste with salt and pepper, then transfer to the ovenproof dish
- Place the gnocchi into a large bowl and toss with 1 tbsp oil and a pinch of salt
- Spread the gnocchi evenly over the top of the chilli. Bake for 8-12 mins, until the gnocchi is soft and turning golden
Make the salad & plate up
- Thinly slice the cucumber into 1/2cm half-moons
- Add to the other large bowl, along with the rocket, sliced onion, 1 tsp olive oil and a pinch of salt. Toss to combine
- Once cooked, spoon the gnocchi bake into bowls, with the salad alongside
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