Gnocchi with pork

Name: Gnocchi with pork - Beatrice I.
Ingredients: 500 g pork (thigh) 500 g gnocchi 3 tablespoons tomato paste 50 ml oil vegeta thyme nutmeg 3 crushed cloves sugar salt pepper

Meat - Gnocchi with pork by Beatrice I. - Recipia

Gnocchi with Pork Meat I often make this recipe when I need something filling and quick, especially if I find fresh gnocchi at the store. Pork pairs well with the simple and flavorful sauce, and in the end, everything comes together in the oven. There aren’t many headaches, so I can easily manage it even during the week. Quick Info Total Time: about 1 hour Preparation Time: 10 minutes Cooking and Baking Time: 40-50 minutes Servings: 4 Difficulty: easy to medium Recipe Type: main course, suitable for lunch or dinner Ingredients 500 g pork (thigh) 500 g gnocchi (ready-made, store-bought) 3 tablespoons tomato paste 50 ml oil Vegetable seasoning, to taste Thyme, to taste Nutmeg, a pinch 3 crushed cloves Sugar, to taste (about 1 teaspoon or less, depending on preference) Salt Pepper Preparation Steps 1. Cut the pork into suitable cubes, not too large or too small, so it cooks evenly. 2. In a pot, heat the oil over medium heat. Add the meat and brown it for 3-4 minutes, stirring, until it changes color on all sides. 3. Sprinkle vegetable seasoning, a little thyme, nutmeg, crushed cloves, salt, and pepper. Add enough water to cover the meat (not too much, you can add more later). Cover and let it simmer for about 20-25 minutes until the meat softens. 4. When the meat is almost done, add the tomato paste. Mix well and let it simmer for another 5 minutes uncovered. If the water reduces too much, add a little more to have enough sauce for the oven. 5. Taste the sauce and adjust with salt, pepper, and add sugar to balance the acidity of the tomatoes. Let the sauce cool for a few minutes while you boil the gnocchi. 6. Boil the gnocchi in salted boiling water. They are ready in 8-10 minutes when they rise to the surface. Remove them with a slotted spoon and let them drain. 7. In a heatproof dish, place 3-4 tablespoons of sauce on the bottom, then add the drained gnocchi. Pour the remaining meat sauce on top. 8. Place the dish in the oven at 180°C (medium heat) for 15-20 minutes. 9. Remove the dish from the oven and let it sit for 2-3 minutes before serving. Why I Make This Recipe Often It’s the kind of meal that saves me when I don’t feel like spending too much time in the kitchen. Gnocchi can be found quickly, and pork is easy to cook and hearty. It can be reheated the next day without losing its flavor. Tips and Variations Tips Be careful not to let all the liquid evaporate from the sauce while boiling the meat; add water if needed. Adding the tomato paste at the end preserves the fresh taste and doesn’t make the sauce bitter. Don’t let the gnocchi boil too long, or they will become mushy and crumbly. Substitutions You can use another type of meat, such as chicken breast, if you don’t want pork. Instead of vegetable seasoning, you can use just salt and pepper or any other preferred spice mix. Variations For a more flavorful version, you can add a little garlic sautéed with the meat (if you like the taste). If you want more sauce, double the amount of tomato paste and add extra water. You can sprinkle parmesan or cheese on top before baking, but it’s not necessary. Serving Ideas The dish can be served simply directly from the baking dish. It goes well with a green salad or pickles if you want something fresh on the side. Frequently Asked Questions 1. Should gnocchi be rinsed after boiling? No, just let them drain; there’s no need to rinse them. This way, the sauce sticks better to them. 2. Can I use dried gnocchi or only fresh? You can, but the boiling time differs. Dried gnocchi need a few extra minutes. 3. Can they be made in advance and stored in the fridge? Yes, they hold up well for 1-2 days in the fridge and can be reheated in the oven or microwave. 4. Can I use broth instead of tomato paste? Broth works too, but it should be a thicker one so that the sauce isn’t too thin. You may need a little more for flavor. 5. Why is sugar added to the sauce? Sugar helps balance the acidity in the tomato paste, especially if the tomatoes aren’t very sweet. Nutritional Values Estimate for one serving (out of four): approximately 450-500 kcal, 25 g protein, 45 g carbohydrates, 18-20 g fats. Values are approximate and vary depending on the type of gnocchi and how much oil or meat you use. The recipe is high in protein and carbohydrates, with moderate fats. Storage and Reheating The dish can be stored in the fridge for 1-2 days, well covered. For reheating, it’s better in the oven or on low heat, adding 1-2 tablespoons of water if the sauce has reduced. I do not recommend freezing, as the gnocchi change texture. If you know you won’t eat it all, it’s better to keep the gnocchi and sauce separate and mix them only as you consume at a meal.

Gnocchi with pork

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