Creamy Pork & Zucchini Gnocchi
with Parmesan Cheese
- Gluten
- Wheat
- Soy
- Milk
- Soy
- May contain traces of allergens
You can't go wrong with this gnocchi that gives you your pasta, meat and veg fix all in one go. These soft, pillowy, bundles of potato are so good that even the kids will love this one!
Ingredients
1 packet
gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1
zucchini
1
tomato
1 packet
pork mince
1 packet
garlic paste
1 packet
Plant-Based Cooking Cream
(Contains: Soy)
1 sachet
chicken-style stock powder
1 sachet
Nan's special seasoning
1 sachet
Italian herbs
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
⅓ cup
water
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a plate.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Meanwhile, slice zucchini into half-moons. Roughly chop tomato. • Return pan to medium-high heat with a drizzle of olive oil. • Cook zucchini and tomato, stirring, until softened, 4-6 minutes.
• Return pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Stir in garlic paste, Nan's special seasoning and Italian herbs, until fragrant, 1 minute. • Add plant-based cooking cream, chicken-style stock powder, the water and return gnocchi and veggies to pan and toss until combined, 1 minute.
• Divide creamy pork and zucchini gnocchi between bowls. • Top with Parmesan cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the creamy, savoury sauce, though a notable number found the dish quite salty or the seasoning overpowering. Some felt the flavours were mild or one-dimensional, while others described it as restaurant-quality.
- Ease of prep: Reviewers consistently praised this as a quick and straightforward mid-week meal, with several noting it was easy enough for teenagers to cook independently.
- Suggestions: Many customers recommend pan-frying the gnocchi for a crispier texture, and several suggest using only half the seasoning packet if you prefer a less intense flavour. Adding an onion, mushrooms, a can of diced tomatoes, or a splash of extra cooking cream were popular ways to build the sauce. Some found grating the zucchini into the sauce worked better for fussy eaters, and a few suggested cooking the zucchini for less time to avoid bitterness.
- Leftovers: This dish made generous portions, with many customers enjoying leftovers for lunch the next day. A few noted it reheated reasonably well, though one reviewer mentioned the gnocchi could turn gluggy when reheated.
- Portions: Serves were widely described as generous, with several customers stretching a two-person serve into three or four meals.
- Texture: Gnocchi texture divided opinion — many loved it soft and pillowy, but a number of customers found it heavy, chewy, or gluey, particularly when pan-fried without enough oil or cooked too long.
