Peppercorn Pork & Red Wine Ragu Gnocchi
with Double Parmesan & Parsley
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1
Celery
250 g
Pork Mince
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 packet
Parsley
1 packet
Red Wine Jus
(May be present: Almond, Eggs, Wheat, Gluten, Sesame, Soy, Fish, Milk)
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Leek
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
Nutrition Values
Cooking Steps
• Finely chop garlic, celery and carrot. Thinly slice leek. • Lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, add gnocchi and fry, tossing occasionally, until golden, 6-8 minutes. Transfer to a plate.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add pork mince, breaking up with a spoon and cook, until just browned, 3-5 minutes. • Add celery, leek and carrot, then cook until tender, 4-6 minutes.
• Add Aussie spice blend, tomato paste, peppercorns and garlic and cook, until fragrant, 1 minute. • Reduce heat to medium-low, then add red wine jus, chicken-style stock powder, the brown sugar, butter and a splash of water. Simmer, until slightly reduced, 3-4 minutes.
• Return gnocchi to the pan and stir to combine.
If you've doubled your grated Parmesan cheese, follow instructions as above.
---------------------------CCM TEXT--------------------------- • Divide peppercorn pork and red wine ragu gnocchi between bowls. • Sprinkle over grated Parmesan cheese and tear over parsley to serve. Enjoy!
