Ingredients
The following ingredients have 3 Servings
- 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)
Instruction
- 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.
