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XO Stir-Fried Gnocchi with Ground Pork and Chard
recipe
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Vancouver
XO Stir-Fried Gnocchi with Ground Pork and Chard
Jannell Lo
Jannell Lo
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$1.00
Soft and chewy gnocchi are stir-fried in an umami-rich XO sauce---a decadent blend of dried seafood, shallots, garlic, and chilis, cheekily named after XO cognac as a nod to it's quality ingredients. Tossed with ground pork and chard, this dish makes for a quick and texturally satisfying meal.
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You Need

2
  • 1 lb (454 g) GF potato gnocchi
  • 2 tbsp neutral cooking oil, like canola or grapeseed
  • 1/2 lb (227 g) lean or medium ground pork
  • 2 garlic cloves, minced
  • 2-inches ginger, minced
  • 2 tbsp gluten-free XO sauce, or 1 tbsp shrimp paste and 1 tbsp gluten-free chili oil
  • 2 tbsp gluten-free soy sauce or tamari
  • 1/4 tsp. ground coriander
  • 1/4 lb (114 g) chard, chopped into bite-sized pieces
  • a handful of cilantro, roughly chopped
  • toasted sesame seeds, as garnish
  • a drizzle of gluten-free XO sauce or chili oil, as garnish

    • How To

    1. Bring a medium pot of salted water to a boil. Add the gnocchi and cook for 1 minute less than the package instructions (they’ll continue to cook when stir-fried). Drain in a colander and run under cold water to prevent the gnocchi from sticking together and to stop them from cooking further.
    2. Preheat 1 tablespoon of oil on medium-high heat in a large non-stick or seasoned skillet or wok.
    3. Fry ground pork until browned and just cooked through, about 2 to 3 minutes.
    4. Add garlic, ginger, and XO sauce to the pan and sauté until deliciously aromatic, about 1 minute. Transfer the ground pork mixture to a large bowl.
    5. Reduce the heat to medium and add the remaining cooking oil. Add the gnocchi and cook for 2 to 3 minutes, until browned and slightly crispy. Return the pork mixture to the pan, add tamari, coriander, and chard, tossing for another 1 to 2 minutes, until chard has just wilted.
    6. Serve with cilantro, sesame seeds, and some extra XO sauce or chili oil.