3. GNOCCHI WITH PORK, FENNEL & TOMATO
PREP + COOK TIME 25 MINUTES SERVES 6
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.