This gnocchi with pork and fennel is a delicious combination of flavors that’s hearty and comforting. Easy and quick to put together, it’s a perfect any-day meal.
Gnocchi are one of the most popular meals in our house. If you want a sense of how much my toddler likes them, basically there are two meals you can guarantee he will eat as fast as you: homemade gnocchi and chicken curry.
These days he usually eats as many gnocchi as us, after his requests for more. Despite his love for them, he’s not particularly flexible in how he enjoys them, though. I manage to get him to switch color between potato spinach gnocchi and acorn squash gnocchi, but always served the same. He likes them with green and red sauce (AKA homemade pesto and roast tomato sauce).
Typically we just have the same, since it’s tasty and I don’t usually want to make a second meal. Recently, though, I have been trying some different sauces for us, in part to make it more filling since my toddler is eating so many. There are only so many gnocchi I feel like rolling!
This gnocchi with pork and fennel is one such recipe, and the result is both easy and tasty. The flavors are perfect for this time of year and the whole meal is also easy on your budget.
I love fennel as an ingredient as it has a lovely flavor both raw and cooked, the two being quite different meaning it can be used in a range of ways. When it is cooked so that it starts to caramelize, a lovely sweetness comes out that goes really well with the pork and the softness of the gnocchi. The flavor goes particularly well with a fall-flavored gnocchi like squash, pumpkin or even sweet potato.
Gnocchi are generally cheap but even more so if you make your own (plus they taste better, I think). There’s not a huge amount of meat, and it’s not an expensive cut anyway, but the flavor really carries through.
How to make gnocchi with pork and fennel
All you do is:
- Slice then soften the fennel.
- Add the pork and brown all over.
- Sprinkle over the thyme, add the stock and bring to a simmer.
- Reduce heat, add sour cream and parmesan then stir through the cooked gnocchi.
This gnocchi with pork and fennel is a hearty dish with a tasty range of flavors, despite being so easy to make and not having too many ingredients. It’s already become a new favorite of ours (even if I can’t get my son out of his rut).
Gnocchi with pork and fennel
- 1 bulb fennel medium
- 1 tbsp olive oil
- 1/2 lb ground pork 225g pork mince
- 1/4 tsp thyme
- 1/2 cup light stock 120ml, eg chicken
- 2 tbsp sour cream
- 1/2 cup parmesan 10g approx, finely grated
- 1 lb gnocchi 450g, or 1 quantity acorn squash gnocchi, approx depending on appetites
- Slice the fennel and cut larger slices into chunks. Heat the oil in a skillet and cook the fennel over a medium-high heat until softened and starting to brown, around 7-10min.
- Meanwhile, cook the gnocchi following directions on packet/ in recipe and keep warm in a covered dish.
- Add the ground pork to the pan and brown, stirring frequently to break up the meat and ensure all is browned. Add the thyme to the pan then the stock.
- Once it has come through the boil, reduce to a gentle simmer, stir in the sour cream and parmesan and stir until mixed through then add the cooked gnocchi to the pan, stir and serve.
Try these other tasty ways with gnocchi:
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