Pork and Fennel Ragu with Kumara and Goat's Cheese Gnocchi
Warm, hearty and utterly delicious, this flavour packed pork and fennel ragu is cooked to tender perfection and served atop homemade kumara and goat's cheese gn
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Ingredients
- 1.6 kilograms piece boneless pork shoulder
- 2 tablespoons plain (all-purpose) spelt flour
- 1 tablespoon extra virgin olive oil
- 2 medium leeks (700g), white part only, sliced
- 2 trimmed celery stalks (200g), chopped
- 2 medium fennel bulbs (600g), fronds reserved, sliced thinly
- 4 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon dried chilli flakes
- 2 cups (500ml) chicken stock
- 1 cup (250ml) water
- 1 cup (120g) whole marinated green sicilian olives
- 1 tablespoon lemon juice
- 1 kilogram kumara (orange sweet potato), unpeeled
- 120 grams soft goat's cheese, crumbled
- 2 free-range egg yolks
- 1 cup (150g) plain (all purpose) spelt flour, approximately
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