Created by Sam Cruickshank
Chuck it in there! Get a recipe, forget to buy half of it, rummage in the cupboards for an alternative!
- Created by Sam Cruickshank
- 15 mins preparation
- 120 mins cooking
- Serves 2
One-pan roast pork belly, gnocchi and vegetables - easy, minimal washing up, and absolutely delicious.
- 4 slices belly pork - but can use any joint of meat
- 1 pack Tenderstem®
- 400g Gnocchi (preferably vacuum-packed non-fresh)
- Whole onion - roughly chopped
- 2 cloves of garlic - finely chopped
- Black pepper
Preheat your oven to Gas Mark 5 or 190 degrees.
Place your belly pork/meat in the largest Pyrex or metal roasting dish (ideally 400mm wide) you have and cover with garlic, salt, black pepper and oil.
Cook (basting regularly) until about an hour remains - if you prefer your pork crispy give belly pork slices about an hour before this point, if not, maybe only half an hour.
Pop in the gnocchi and stir around to coat in the pork fat.
Put back in the oven for 15 minutes.
Toss in the Tenderstem® and the rough-chopped onion and stir in.
Cook for a further 45 minutes or until the gnocchi and vegetables are soft and browned. Serve and enjoy!
Timing is pretty loose on these, it's difficult to overcook or get wrong!