Spiced Porchetta and Creamy Caramelised Pepper Gnocchi
with Bacon Tenderstem®, Asparagus and Parsley & Chive Gremolata
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Our Spiced Porchetta and Creamy Caramelised Pepper Gnocchi is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
400 grams
Slow Cooked Wild Garlic British Porchetta
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Bell Pepper
160 grams
Tenderstem® Broccoli
100 grams
Asparagus
1 bunch(es)
Chives
1 bunch(es)
Flat Leaf Parsley
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
40 grams
Amarillo Chilli Paste
60 grams
British Smoked Bacon Lardons
300 grams
Gnocchi
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
40 grams
Parmigiano Reggiano
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
2 tbsp
Olive Oil for the Salsa
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Remove the porchetta from the packaging. Remove any string. Place in an ovenproof dish. Season with salt and pepper.
When the oven is hot, roast on the top shelf until piping hot and golden, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Halfway through, sprinkle over the Mediterranean style seasoning and turn.
Once cooked, remove to a plate and cover with another plate or foil to rest.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.
Finely chop the chives (use scissors if easier). Roughly chop the parsley (stalks and all).
In a small bowl, mix together the red wine vinegar, amarillo chilli paste, sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper, then stir in the parsley and chives. Set aside for now.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the sliced pepper, season with salt and pepper and fry, stirring occasionally, until soft, 10-12 mins.
Meanwhile, pop the Tenderstem® broccoli and asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Scatter over the bacon lardons.
Roast on the middle shelf until the bacon is golden, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the gnocchi. Cook, turning regularly, until lightly golden and crispy, 5-6 mins.
Once golden, set aside.
Once the peppers are cooked, stir in the tomato puree, creme fraiche, peri peri seasoning and water for the sauce (see pantry for amount). Simmer for 2-3 mins.
Stir the fried gnocchi and half the Parmigiano Reggiano into the creamy pepper sauce. Season with salt and pepper. Add a splash of water if you feel it needs it.
Once the porchetta has rested, slice widthways into 2cm thick slices.
Share the pork between your serving plates. Serve the creamy gnocchi and bacon broccoli and asparagus alongside.
Sprinkle the remaining Parmigiano Reggiano over the gnocchi.
Finish by spooning the herb gremolata over the porchetta slices.
