3. GNOC­CHI WITH PORK, FEN­NEL & TOMATO

PREP + COOK TIME 25 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - 4 Italian Dumplings -

Cook 1.2kg ital­ian−style pork and fen­nel sausages in a heated oiled large deep fry­ing pan. Re­move from pan, slice thickly; cover to keep warm. Add 6 coarsely chopped medium toma­toes (900g) to pan; bring to the boil. Re­duce heat; sim­mer, un­cov­ered, for 2 min­utes or un­til thick­ened slightly. Sea­son to taste. Mean­while, cook 500g potato gnoc­chi in a large saucepan of boil­ing salted wa­ter un­til gnoc­chi float to the sur­face; drain. Re­turn sausages to tomato mix­ture in pan with gnoc­chi and 100g baby rocket leaves; toss to com­bine. Sea­son to taste. Serve topped with ⅓ cup (25g) flaked parme­san.

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