Easy As Nonna’s Pork Gnocchi
with Spinach & Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Pork mince that's already been slow-cooked to tender perfection should always be served paired with a rich herby ragu. Screaming ultimate comfort food and cheesy goodness, you'll be tempted to eat this one straight out of the pan.
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Passata
250 g
Pork Mince
1 sachet
Thyme
1 sachet
Tomato & Herb Seasoning
1
Tomato
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook gnocchi in the boiling water until floating on the surface, 2-4 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain gnocchi, then return to saucepan with a drizzle of olive oil.
• Meanwhile, grate carrot. • Roughly chop tomato and baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and tomato, stirring, until tender, 3-4 minutes. Transfer to a bowl.
• Return frying pan to high heat, then cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add tomato & herb seasoning and cook until fragrant, 1 minute. • Stir in Italian herbs, passata, the brown sugar, butter and the reserved pasta water, until slightly thickened, 2-3 minutes. • Remove pan from heat, then return veggies, cooked gnocchi and spinach. Toss to combine. Season with pepper.
• Divide pork mince and Nonna's gnocchi between bowls. • Top with Parmesan cheese to serve. Enjoy!
