Gnocchi with pork and fennel

Ingredients

• 1 mediumfennel bulb
• 15 ml (1 tbsp)olive oil
• 225 g (½ lb)ground pork
• ¼ tspthyme
• 120 ml (½ cup)light stock, such as chicken stock
• 2 tbspsour cream
• 10 g approx (½ cup)finely grated Parmesan
• 450 g (1 lb), or 1 quantity acorn squash gnocchi, approximately depending on appetitesgnocchi

Instructions

1. 1

   Brown the fennel

   Slice the fennel, cutting any larger slices into chunks. Heat the olive oil in a frying pan over medium-high heat and cook the fennel until softened and beginning to brown, about 7–10 minutes.

2. 2

   Cook the gnocchi

   Meanwhile, cook the gnocchi according to the packet or recipe instructions. Keep it warm in a covered dish.

3. 3

   Brown the pork

   Add the pork to the pan and brown it, stirring often and breaking it up so it cooks evenly. Stir in the thyme, then add the stock.

4. 4

   Finish the sauce

   Once the stock has come to the boil, lower the heat to a gentle simmer. Stir in the sour cream and Parmesan until combined, then add the cooked gnocchi, mix through and serve.

What is gnocchi with pork and fennel?

Gnocchi are soft Italian dumplings, often made with potato, and they make a filling base for a quick pan sauce. This version pairs them with pork and fennel, a combination that brings savoury richness and a mild anise-like sweetness.

The recipe keeps the sauce simple: stock loosens the browned ingredients, while sour cream and Parmesan make it creamy and savoury. Cooking the fennel until it softens and browns helps build flavour before the pork goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 596 calories, 27g protein, 61g carbs, 28g fat.

The gnocchi supplies most of the carbohydrates, while pork contributes much of the protein and the olive oil, pork, sour cream and Parmesan contribute fat. Pair a serving with salad or vegetables for a fresh contrast and a more balanced plate.

Choosing the fennel

Fennel bulb: slice it evenly so the pieces soften at a similar pace. Cut especially large slices into chunks, as directed, for easier eating with the gnocchi.

Browning: give the fennel 7–10 minutes over medium-high heat and let it take on a little colour. Stir as needed, but avoid moving it constantly so it has a chance to brown.

Getting the pork right

Even browning: break the mince into small pieces as you stir so it cooks through consistently. The recipe adds thyme after the pork has browned, then stock to bring the pan together.

Pan space: if the pork is crowded into a small pan, it may release liquid and steam rather than brown. Use a pan with enough room to stir the meat freely.

Managing the sauce

Gentle simmer: let the stock reach a boil, then lower the heat before adding the sour cream and Parmesan. Stir until the dairy and cheese are mixed through.

Coating the gnocchi: add the cooked dumplings to the pan at the end and stir gently to coat them in sauce. Keeping them warm while the sauce cooks helps the final step go quickly.

Cooking and timing the gnocchi

Packet directions: cook the gnocchi according to its packet or the recipe used to make it, since cooking times can vary. Drain or handle it as those instructions recommend, then keep it covered and warm.

Freshly cooked: the method is designed for the gnocchi and sauce to finish close together. Start cooking the gnocchi while the fennel is in the pan.

What to serve alongside

A crisp green salad or simply cooked vegetables make a fresh contrast to the creamy sauce. Serve them alongside rather than mixing them into the pan.

The dish is already substantial, so a modest side is usually enough. Extra grated Parmesan can be offered at the table if you like.

Recipe notes & tips

• Cut the fennel into similar-sized pieces so it softens evenly.
• Let the fennel start to brown before adding the pork.
• Break up the pork as it cooks to avoid large clumps.
• Keep the gnocchi covered while you finish the sauce.
• Lower the heat to a gentle simmer before stirring in the sour cream.
• Fold the gnocchi into the sauce gently so the dumplings stay intact.

Variations

• Acorn squash gnocchi: use one quantity in place of the 450 g of gnocchi, allowing for the amount your batch makes.
• Different stock: use another light stock in place of chicken stock.
• Fresh thyme: use fresh thyme leaves instead of dried thyme, adjusting to taste.
• More fennel: add extra sliced fennel if you want a stronger vegetable presence.
• Extra Parmesan: pass additional finely grated Parmesan at the table.

Common mistakes to avoid

• Fennel cut unevenly: slice it to a similar thickness so pieces cook at the same rate.
• Fennel stirred constantly: let it sit briefly between turns so it can begin to brown.
• Pork left in large clumps: break it up as it cooks for more even browning.
• Sauce boiled after adding sour cream: reduce the heat to a gentle simmer before stirring in the dairy.
• Gnocchi left uncovered: keep it in a covered dish while the sauce is being made.
• Gnocchi stirred roughly: fold it through the sauce gently to help prevent it breaking apart.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan, adding a splash of stock or water if the sauce has thickened; avoid boiling it hard.

Frequently asked questions