• 1 tbsp olive oil
  • 400 g extra lean pork mince
  • 2 courgettes, grated
  • 1 tsp fennel seeds, crushed
  • 0.25 tsp crushed chillies
  • 1 garlic clove, finely chopped
  • 150 g curly leaf kale
  • 500 g gnocchi
  • 350 g three cheese sauce
  • 167.5 g cherry tomatoes, halved
  • 25 g fresh breadcrumbs
  • 25 g mature cheddar, grated


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a large pan over a medium heat. Add the pork and fry for 5 minutes, until brown and crisp. Stir in the grated courgettes and cook for 5 minutes, adding the fennel seeds, chillies, garlic and kale for the final 2 minutes. Season with freshly ground black pepper.

  2. 2

    Meanwhile, bring a pan of water to the boil. Add the gnocchi and cook for 2 minutes. Drain, reserving 250ml of the cooking water.

  3. 3

    Pour the cheese sauce into the pan with the pork mixture, then stir in the gnocchi, tomatoes and the reserved cooking water.

  4. 4

    Pour the mixture into a 1.5-litre baking dish, top with the breadcrumbs and grated Cheddar and bake for 15-20 minutes until golden.

Nutritional Details

Each serving provides
  • Energy 2583kj 617kcal 31%
  • Fat 28.5g 41%
  • Saturates 10.1g 51%
  • Sugars 4.1g 5%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 536kj/128kcal

Each serving provides

50.5g carbohydrate 4.2g fibre 37.7g protein

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