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 Gnocchi with Tenderstem Broccoli & Shallot
A speedy, gnocchi supper. You'll sizzle free-range British pork mince with fennel seeds, garlic, rosemary and thyme. Yoghurt and lashings of lemon create an irresistible sauce. Tenderstem broccoli for greens. It's ready in 20 mins!
Ready in 20
High protein
Serving size
Ingredients
- 40g baby spinach
- 1 tsp fennel seeds
- 90g Tenderstem broccoli
- 80g greek style yoghurt (Milk)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 unwaxed lemon
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 300g free-range pork mince
- 1 shallot
Nutritional Information
Calories: 699
Protein: 40g
Carbs: 56g
Fat: 35g
Ingredients
- 40g baby spinach (use half)
- 1 tsp fennel seeds (use half)
- 90g Tenderstem broccoli (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 150g free-range pork mince
- 1 shallot (use half)
- 1 unwaxed lemon (use half)
- 80g greek style yoghurt (use half) (Milk)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 684
Protein: 39g
Carbs: 56g
Fat: 34g
Pork & Fennel Gnocchi with Tenderstem Broccoli & Shallot
A speedy, gnocchi supper. You'll sizzle free-range British pork mince with fennel seeds, garlic, rosemary and thyme. Yoghurt and lashings of lemon create an irresistible sauce. Tenderstem broccoli for greens. It's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a medium frying pan, a medium non-stick frying pan, a sieve, a measuring jug & a grater
Get the pork on
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pork and season with salt and pepper
- Cook for 7 mins, breaking up the mince with a wooden spoon, until golden brown. Remove from the pan and set aside
- Thinly slice the shallot. Trim the broccoli and cut into thirds
Simmer the ragu
- Reheat the pan with 1/2 tsp oil on medium heat. Once hot, add the shallot and broccoli and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the fennel seeds and garlic herb paste and cook for another 1 min
- Stir in the stock powder and 200ml hot water (100ml for 1 person). Return the pork to the pan. Bring to a boil, then simmer for 4-5 mins, until thickened
- In the final 1 min, rinse the spinach, then add to the pan and cook until wilted
Gnocchi time
- Meanwhile, zest and quarter the lemon
- Heat the medium non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, until golden
- Remove the pork ragu from the heat, then stir in the yoghurt and gnocchi
Plate up
- Squeeze the juice from 1 lemon wedge into the gnocchi (or to taste). Season to taste
- Share the gnocchi between bowls. Garnish with the remaining lemon wedges. Sprinkle over the lemon zest
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