Pork & Red Wine Ragu Gnocchi
with Parmesan & Parsley
How to describe gnocchi? Pillowy potato pasta pillows that hug your taste buds like a cosy blanket on a chilly day! This gnocchi is served with an indulgent red wine ragu, with pork mince and alluring spices for an extra flavour punch.
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
1 packet
Leek
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
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: Soy, Almond, Eggs, Wheat, Gluten, Sesame, Fish, Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
Nutrition Values
Cooking Steps
• Finely chop garlic, celery and carrot. Thinly slice leek.
• 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 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.
• Divide pork and red wine ragu gnocchi between bowls. • Sprinkle over grated Parmesan cheese and tear over parsley to serve. Enjoy!
