mamacappo

Gnocchi with Slow cooked Pork Sugo

Olive oil
1kg Pork chops
1 onion diced
4 cloves of garlic
2 tablespoons tomato paste
1 tablespoon chilli
2 x carrots
1 can of beer
1 800g tin of crushed tomatoes
3 chicken stock cubes
1 Tablespoon Basil paste
2-3 Tablespoons fresh Parsley
1 pkt Gnocchi serves 2 people
Salt and cracked pepper
Parmesan Cheese

Method

Sugo/Sauce Place slow cooker on to high heat, add a swirl of olive oil, pour in the tinned tomatoes, add hot water to 1/4 of the tin swirl and add to the cooker. Dissolve 3 stock cubes in 1 cup of boiled water, add to the slow cooker.
Heat a large frypan to Med/high heat, add a good swirl of olive oil, Brown chops on both sides, once browned add the chops to the slow cooker. Reduce frypan heat to low/med add the onion and carrot, cook for 5 minutes. Turn heat to med/high add garlic, tomato paste and chilli cook for 30 seconds, pour the whole can of beer and deglaze the pan, bring to a boil, add ingredients into the slow cooker. (Cook on high for 6 hours or Auto/Low for 8 to 10 hours).
Half hour before serving add in the parsley, salt and pepper to taste.

Cook Gnocchi as per packet directions.

Using a second pot, add a few ladles of the Sugo/Sauce (not the meat) from the slow cooker and scoop the gnocchi once cooked and place it straight into the sauce. Serve topped with a piece of meat and a sprinkle of Parmesan cheese.

Note: The longer you cook the sauce the better it is. Living in a country town, the herbs aren’t always fresh. I buy either the tubed herbs or fresh in the pkt herbs, from the fruit and veg section. Any remaining sauce will keep for 3 - 4 days in the fridge or up to 3 months in the freezer.
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