The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork & Fennel Ragu with Gnocchi & Broccoli
A speedy, gnocchi supper. You'll sizzle free-range British pork mince with fennel, garlic, rosemary and thyme. Almond cream and lashings of lemon create an irresistible sauce. Tenderstem broccoli for a burst of green goodness. It's ready in 20 mins!
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 head of broccoli
- 110g baby tomatoes
- 1 fennel
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 unwaxed lemon
- 1 onion
- 500g free-range pork mince
Nutritional Information
Calories: 613
Protein: 32g
Carbs: 58g
Fat: 29g
Pork & Fennel Ragu with Gnocchi & Broccoli
A speedy, gnocchi supper. You'll sizzle free-range British pork mince with fennel, garlic, rosemary and thyme. Almond cream and lashings of lemon create an irresistible sauce. Tenderstem broccoli for a burst of green goodness. It's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large non-stick frying pan, a grater & a measuring jug
Start the ragu
- Finely chop the onion. Trim and thinly slice the fennel. Cut the broccoli into small florets
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the pork, onion, fennel and broccoli to the pan. Season with salt and pepper
- Cook for 5 mins, breaking up the pork with a wooden spoon, until golden brown
Simmer the sauce
- Zest and quarter the lemon
- Lower the heat, then add the garlic herb paste and half the lemon zest. Cook for 2 mins, until fragrant
- Stir in the almond cream, stock powder and 150ml water. Bring to the boil and simmer for 5-6 mins, until the sauce has thickened
Gnocchi time
- Meanwhile, halve the tomatoes
- Heat the large non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and tomatoes and cook for 4-5 mins, until golden. Season with salt and pepper
- Stir the gnocchi and tomatoes into the sauce and simmer for 1-2 mins
Plate up
- Season to taste with salt, pepper and a squeeze of lemon juice
- Serve the gnocchi into bowls. Garnish with the remaining lemon wedges and sprinkle over the remaining lemon zest
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