Page 9 - Fresh Magazine

autumn comfort

Pan-fried pork chops with pumpkin and gnocchi
SERVES 4

4 pork chops Put the pork chops, pumpkin, a large pot of salted water to the
500g pumpkin or butternut shallots and garlic in a large bowl. boil. Add the gnocchi and cook
squash, peeled, deseeded and Drizzle with the oil and sprinkle with according to the packet directions,
cut into 2cm cubes the smoked paprika, dried mixed until the gnocchi floats to the SUPERVALU LOVES
4 shallots, halved herbs and some salt and pepper. surface of the water. Lift the gnocchi IRISH CRAFTS
2 garlic cloves, chopped Toss to coat. out of the water with a slotted spoon Ekotree created the knitwear in this
2 tablespoons olive oil and add to the frying pan with the feature in their studio in Doolin, Co.
1 tablespoon smoked paprika Heat a large sauté pan over a cooked pork chops and pumpkin. Clare, combining their belief in the
1 tablespoon dried mixed herbs medium-high heat. Add the pork Cook for about 30 seconds before Leave No Trace ethics programme
with natural yarns and processes
salt and pepper and pumpkin mixture and sear the that minimise their environmental
350g gnocchi chops and vegetables. Reduce the adding the spinach, butter and sage. footprint. www.ekotree.ie
80g baby spinach heat to medium and continue to Gently stir for 2 minutes, until the
50g butter fry for 15 minutes, turning once, gnocchi are coated in the pan sauce www.houseofireland.com
2 tablespoons finely chopped until the pork chops are golden and and the spinach has wilted.
fresh sage cooked through and the pumpkin Divide between four plates
and shallots are soft. or shallow bowls and serve
A few minutes before serving, bring immediately.

HANDY TIP
If you’re stuck for time or even space in the kitchen, this
dish can be cooked in the oven at 200°C/gas mark 6 for
20 minutes instead of using a pan on the hob.

AUTUMN 2017 FRESH | 7

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