One-Pan Pork & Fennel Meatball Gnocchi Bake

Serves: 4

Time: 35 minutes

Ingredients

Meatballs

500g pork mince

2 garlic cloves, crushed

1 egg

½ cup breadcrumbs

½ zucchini, grated

1 tsp Italian herbs

1 tsp fennel seeds

Salt and pepper, to taste

Gnocchi Bake

2 tbsp olive oil

1 red onion, finely diced

2 garlic cloves, crushed

1½ zucchini, roughly chopped

2 tsp Italian herbs

2 tbsp tomato paste

400g can cherry tomatoes

1 cup tomato passata

½ cup mixed marinated olives

400g fresh potato gnocchi

Salt and pepper, to taste

150g fresh mozzarella, sliced

Fresh basil, to serve

Method

1. In a large bowl, combine the pork mince, garlic, egg, breadcrumbs, grated zucchini, Italian herbs, fennel seeds, salt and pepper. Mix until just combined, then roll into small meatballs.

2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the meatballs and cook for 5–6 minutes, turning occasionally, until browned on all sides, but not fully cooked through. Remove from the pan and set aside.

3. Add the remaining olive oil to the same pan. Cook the onion for 2–3 minutes until softened, then stir through the garlic, chopped zucchini, Italian herbs and tomato paste. Cook for a further 2 minutes until fragrant.

4. Add the canned cherry tomatoes, passata and olives. Return the meatballs to the pan, cover with a lid and simmer gently for 5 minutes.

5. Meanwhile, place the gnocchi in a heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain well, reserving around 1/2 cup of the water).

6. Stir the gnocchi through the sauce until evenly coated. If the sauce is looking too thick, add a splash of the reserved water.

7. Top with the sliced mozzarella. Cover with a lid and allow to stand for 5 minutes until the cheese has melted.

8. Finish with fresh basil, season with salt and pepper, and divide into four meal prep containers, or serve immediately!