1 tsp extra virgin olive oil
½ brown onion, finely chopped
2 garlic cloves, crushed
100 g extra lean pork mince
1 tsp drained capers
2 Kalamata olives, pitted, chopped
185 ml tinned chopped tomatoes with basil and garlic
60 ml water
1 tomato, chopped
freshly ground black pepper
100 g gnocchi
¼ cup basil, shredded
- Heat oil in a medium non-stick frying pan over medium. Add onion and garlic. Cook, stirring occasionally, for 5-6 minutes or until onion starts to soften.
- Add pork mince and increase heat to high. Cook, stirring, for 1-2 minutes or until mince changes colour. Add capers, olives, canned tomatoes, water and fresh tomato. Cover and bring to a simmer over medium heat. Simmer, uncovered, for 5-6 minutes or until sauce thickens. Season with pepper.
- Meanwhile, bring a medium saucepan of water to the boil over high heat. Add gnocchi and cook for 1-2 minutes or until gnocchi floats to the surface.
- Using a slotted spoon, remove gnocchi and add to sauce. Cook for 1 minute to allow flavours to combine. Stir in basil, reserving a few leaves for garnish. Serve topped with extra basil.