Lemon roasted pork with crispy gnocchi
This is Dean Edwards' twist on a meat and veg mid-week meal. He's doing a pork dinner with a bit of a difference. Instead of potatoes he's using lovely fluffy gnocchi and roasting it in the oven! Delicious!
(Serves 4)
Ingredients:
800g pork belly slices1 tbs fennel seeds groundZest and juice 1 lemon2 cloves garlic1 tbs olive oil, plus extra for frying and drizzling600g shop bought potato gnocchi2 small red onions peeled and quartered1 apple cored and slice ½ cm thick4-5 sprigs rosemarySalt and ground black pepper to season
For the apple sauce:
2 bramley apples 40g sugar 30g butter½ tsp ground cinnamon
Method:
Place the pork belly slices into a bowl along with the fennel seeds, lemon zest and juice, garlic, oil and a pinch of salt and pepper, mix well then leave to marinade for at least 20 minutes, but longer if you have time.
Seal the pork on all sides in a hot pan with a splash of oil then place into a baking tray. Toss the gnocchi through the juices in the pan then scatter into the baking tray along with the onion, apple, rosemary and a drizzle of oil. Season with salt and pepper.
Bake in a pre heated oven set at 190C/375F/gas mark 5 for 20-25 minutes or until the pork has cooked through
While the pork is in the oven make the apple sauce. Peel and core the Bramley apples then place in a pan with the sugar, butter and cinnamon. Cook gently until the apples have broken down, approximately 10-15 minutes. Add a splash of water if required.
Serve with the pork and gnocchi with seasonal vegetables