This is a rustic winter dish for the whole family that can be whipped up in no time…. So simple and so easy. We’ve also included a few chilli flakes to give it some extra warmth for those who fancy it.
30 minutes. Sugar Free. Simple Italian cooking at its best!
250g free range pork mince
1/2 teaspoon fennel seeds
1/2 teaspoon chilli flakes
1 small brown onion
6 cherry tomatoes
2 leaves of silver beet
1 pack potato gnocchi
1/4 cup shaved parmesan
Prepare pork & vegetables
In a bowl combine the pork, fennel seeds, chilli flakes (optional) salt and pepper. Remove the silverbeet leaves from the stems and finely chop the leaves into small pieces. Cut cherry tomatoes into quarters. Finely dice the onion.
Cook gnocchi & pork
Fill ¾ of a large pot with water, add a generous pinch of salt. Cover and bring to the boil. Once the water is boiling add gnocchi and cook for 2 minutes until they float to the surface. Before draining, reserve a quarter of a cup of the cooking water to add into the sauce. While water is coming to the boil, heat a non-stick fry pan with a drizzle of olive oil over a medium to high heat. Once hot, add the onion and sauté until soft. Next add the pork mince and cook until brown (approximately 3 - 5 minutes) and all of the lumps are broken up. Lastly, add the silverbeet, tomato, a pinch of salt and cook until all the leaves are soft and wilted. Stir through to combine well.
Add drained gnocchi to the pan with the mince and a little of the reserved cooking water. Toss everything through, add a squeeze of lemon and top with parmesan cheese.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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