Pork
Soft pillows of gnocchi with a puréed carrot sauce, topped with crispy prosciutto, almonds and shredded brussels sprouts.
No pork option - replacement is turkey.
Gluten friendly option - gnocchi is replaced with GF gnocchi.
No pork option - replacement is turkey.
Gluten friendly option - gnocchi is replaced with GF gnocchi.
1. Heat a frypan over medium-high heat. Slice prosciutto and add to pan along with almonds. Cook, stirring, for 5 minutes, or until almonds are toasted and prosciutto is crispy. Remove and set aside.
2. Reduce frypan to medium heat with 1 tbsp oil. Thinly slice leek and carrots, add to pan as you go. Stir in 1 cup water and 1 tsp paprika, cover and cook for 10 minutes, or until softened.
3. Finely shred brussels sprouts (see tip). Slice basil leaves, reserve half for garnish. Toss remaining with brussels sprouts, broccoli sprouts, 1 tbsp vinegar and 2 tbsp olive oil. Bring a large saucepan of water to the boil.
4. Blend cooked leek and carrots with 2 tbsp olive oil and 2 crushed garlic cloves. Place back in frypan.
5. Add gnocchi to boiling water and cook until they float. Reserve 1 cup cooking water and remove gnocchi using a slotted spoon to carrot purée. Gently fold through with remaining basil and loosen with cooking water as needed. Season to taste with salt and pepper.
6. Divide gnocchi between bowls. Top with proscuitto, almonds and sprout salad to serve.
Notes:
Use a mandolin to shave the sprouts if you have one.
No pork option - replacement is turkey.
Gluten friendly option - gnocchi is replaced with GF gnocchi.
2. Reduce frypan to medium heat with 1 tbsp oil. Thinly slice leek and carrots, add to pan as you go. Stir in 1 cup water and 1 tsp paprika, cover and cook for 10 minutes, or until softened.
3. Finely shred brussels sprouts (see tip). Slice basil leaves, reserve half for garnish. Toss remaining with brussels sprouts, broccoli sprouts, 1 tbsp vinegar and 2 tbsp olive oil. Bring a large saucepan of water to the boil.
4. Blend cooked leek and carrots with 2 tbsp olive oil and 2 crushed garlic cloves. Place back in frypan.
5. Add gnocchi to boiling water and cook until they float. Reserve 1 cup cooking water and remove gnocchi using a slotted spoon to carrot purée. Gently fold through with remaining basil and loosen with cooking water as needed. Season to taste with salt and pepper.
6. Divide gnocchi between bowls. Top with proscuitto, almonds and sprout salad to serve.
Notes:
Use a mandolin to shave the sprouts if you have one.
No pork option - replacement is turkey.
Gluten friendly option - gnocchi is replaced with GF gnocchi.
Prosciutto 1 packet (100g)
Flaked almonds 1/2 packet (30g)
leek 1
Carrots 2
Brussels sprouts 200g
Basil 1/3 bunch
Broccoli sprouts 1/2 punnet
Garlic 2 cloves
gnocchi 1 packet (800g)
From your pantry:
olive + oil (for cooking), salt, pepper, smoked paprika, red wine vinegar
Flaked almonds 1/2 packet (30g)
leek 1
Carrots 2
Brussels sprouts 200g
Basil 1/3 bunch
Broccoli sprouts 1/2 punnet
Garlic 2 cloves
gnocchi 1 packet (800g)
From your pantry:
olive + oil (for cooking), salt, pepper, smoked paprika, red wine vinegar
