Gnocchis au porc et au fenouil

Ingrédients

• 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)

Préparation

1. 1

   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.

2. 2

   Meanwhile, cook the gnocchi following directions on packet/ in recipe and keep warm in a covered dish.

3. 3

   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.

4. 4

   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.