Porky Gnocchi
with Spinach and Cheese
This Porky Gnocchi is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Pork Mince
1
Garlic Clove
1
Italian Style Herbs
500
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
15
Worcester Sauce
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Onion and Garlic
28
Red Wine Stock Paste
(Contains Sulphites)
100
Baby Spinach
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil over high heat with 1/4 tsp of salt. Heat a drizzle of oil in a large frying pan on high heat and add the pork. Cook until browned, 2-3 mins. Break it up with a spoon as it cooks. Drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw meat. The mince is cooked when no longer pink in the middle. Meanwhile, peel and grate the garlic (or use a garlic press). Add the garlic to the pork and sprinkle over the Italian herbs. Cook, stirring, for another minute.
Add the gnocchi to the boiling water and simmer until they float to the top, 2-3 mins. Drain well in a colander. Pop back in the pan, drizzle with oil and stir through to stop them sticking together. Heat a drizzle of oil in another large frying pan on high heat. Once hot, add the gnocchi and stir fry until golden, 6-8 mins.
While the gnocchi cooks, add the Worcester sauce to the pork. Stir and allow to bubble away until evaporated, 30 secs. Stir in the finely chopped tomatoes, red wine stock paste, water (see ingredients for amount) and a pinch of sugar (if you have any). Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce thickens, 8-10 mins. TIP: Add a splash more water if it gets too thick.
When the sauce is cooked, add in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Toss the gnocchi through the sauce along with half of the grated hard Italian style cheese. Taste and season with salt and pepper if needed.
Serve the porky gnocchi in bowls finished with a sprinkle of the remaining cheese. Enjoy!
