20-minute lemon pork and crispy gnocchi recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil, plus 1 tsp
• 250g gnocchi, chilled or long-life
• 1 x 300g pack 6 extra-lean pork fillet medallions, or 2 pork steaks
• 250ml chicken or veg stock (use 1⁄2 cube or stock pot), or water
• about 200g mixed green veg (we used a pack of asparagus, Tenderstem and green beans)
• 2 tsp cornflour
• zest and juice of ½ lemon
• ½ tbsp clear honey
• 10g butter, diced (optional)