Gnocchi with pork and fennel
This easy sauce adds tons of flavor to gnocchi for a hearty, tasty meal.
Servings: 3 approx
Calories: 596kcal
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Ingredients
- 1 bulb fennel medium
- 1 tablespoon olive oil
- ½ lb ground pork 225g pork mince
- ¼ teaspoon thyme
- ½ cup light stock 120ml, eg chicken
- 2 tablespoon sour cream
- ½ cup parmesan 10g approx, finely grated
- 1 lb gnocchi 450g, or 1 quantity acorn squash gnocchi, approx depending on appetites
Instructions
- 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.
Nutrition
Calories: 596kcal | Carbohydrates: 61g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 881mg | Potassium: 589mg | Fiber: 6g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 10mg | Calcium: 285mg | Iron: 7mg
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