30g unsalted butter
400g gnocchi
400g Riverview Farms Roast Pork, cut into small pieces (reserve crackling)
2 x 125g burrata, drained
80ml extra virgin olive oil
2 tbs fresh lemon juice
1 shallot, finely diced
1 clove garlic, minced
2 ripe tomatoes, deseeded and diced
⅓ cup finely chopped soft herbs, such as parsley, chives, basil
- 1
For sauce vierge, combine all ingredients in a bowl and season with salt and pepper. Set aside at room temperature.
- 2
Heat butter in a large frypan over medium heat. Add gnocchi and cook, tossing in the butter, for 5-7 minutes until golden brown. Transfer to a plate.
- 3
Return the pan to heat and add the roast pork meat. Cook for 5 minutes until caramelised and slightly crispy on the edges. Remove from heat.
- 4
To serve, place some burrata onto serving plate and top with gnocchi and pork. Season with salt and pepper. Spoon over sauce vierge and serve with extra herbs on top.
