Creamy Gnocchi with Ground Pork (Rosée Sauce)

Creamy Gnocchi with Ground Pork (Rosée Sauce)

Serves: 4
Cooking Time: 15 min
Preparation: 10 min
Level: Easy 

recipe and photos by alexandra de la cruz

This recipe is so easy, yet so awesomely satisfying! The tastiness of a rosée sauce combined with the elegance of gnocchi! Chef's tip: for the ground meat, use Nagano pork; juicy and delicious.

Ingredients

  • 400 g ground pork
  • 1/2 tbsp olive oil
  • 500 g market gnocchi
  • 3 cloves of garlic, finely chopped
  • 1/2 tsp chili flakes
  • Salt and pepper, to taste
  • 1 can of diced tomatoes (796 ml)
  • 1 1/2 tbsp Italian spices (or replace by 1 tbsp basil and 1/2 of ground fennel seeds)
  • 140 to 200 g spinach or baby spinach
  • 237 ml 15% country-style cream
  • 3/4 cup parmesan cheese, shredded or in shavings

Preparation

  1. In a big pan (or in a big casserole if the recipe is doubled) over medium-high heat, brown the pork meat in the olive oil, crumbling it with a spatula. Transfer into a plate.
  2. In the same pan, brown the gnocchi for 2 minutes, stirring. Add a drizzle of olive oil. Add the garlic, the chili flakes, salt and pepper. Sauté for one more minute.
  3. Return the pork meat into the pan. Add the diced tomatoes, the Italian spices and the spinach. Let simmer for a few minutes, stirring, until the spinach is cooked. Add the cream and the parmesan cheese, and mix.
  4. If desired, add some more cheese on top and broil in the oven for a few minutes, until the cheese is golden-brown.

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