Creamy Tuscan Pork & Sun-Dried Tomato Gnocchi Bake

August 30, 2026

A cozy, restaurant-quality one-pan dinner that transforms everyday pork chops into total family comfort.

Tender strips of pork BBQ chop are seared to golden perfection before being folded into a velvety garlic and sun-dried tomato cream sauce. Pillowy potato gnocchi cooks directly in the sauce, absorbing every layer of flavour before being blanketed in melted mozzarella and baked until bubbling. It’s an effortless mid-week meal that feels like a weekend indulgence.

Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

600g Pork BBQ Chops, sliced into bitesize strips
500g Fresh Potato Gnocchi
1 tbsp Olive Oil
1 Brown Onion, finely diced
3 cloves Garlic, minced
100g Sun-Dried Tomatoes, drained and sliced
250ml Chicken Stock
150ml Thickened Cream
60g Baby Spinach Leaves
1/2 tsp Dried Oregano
100g Mozzarella, shredded
30g Parmesan, finely grated
Salt and Black Pepper, freshly cracked, to taste

Method:

Prep & Season:
Preheat your oven to 200°C (180°C fan-forced). Trim the bones from the pork BBQ chops and slice the meat across the grain into bite-sized, 1.5cm strips. Pat the pork strips dry with a paper towel—this ensures a crisp, golden sear rather than steaming the meat—and season generously with sea salt and freshly cracked black pepper.
Sear the Pork:
Heat the olive oil in a large, heavy-based, oven-proof skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the pork strips in a single layer (working in batches if necessary to avoid overcrowding). Sear for 3–4 minutes, turning once, until deep golden-brown on both sides. Transfer the pork to a plate, leaving the rendered fat and juices in the skillet to build your sauce base.
Build the Aromatics:
Turn the heat down to medium. Add the finely diced brown onion to the skillet, scraping up any caramelised pork bits stuck to the bottom of the pan with a wooden spoon. Sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic, sliced sun-dried tomatoes, and dried oregano, cooking for another 60 seconds until fragrant.
Simmer the Cream Base:
Pour in the chicken stock to fully deglaze the pan, stirring well, then pour in the thickened cream. Bring the mixture to a gentle simmer. Cook for 2–3 minutes, allowing the cream to combine with the pan drippings and reduce into a silky, golden sauce.
Fold & Season:
Gently fold the fresh potato gnocchi, baby spinach leaves, and the seared pork (along with any resting juices accumulated on the plate) directly into the simmering sauce. Stir for 2 minutes until the spinach is fully wilted and every gnocchi piece is coated. Taste the sauce and adjust with extra salt and pepper if desired.
Bake & Rest:
Remove the skillet from the stove. Scatter the shredded mozzarella and finely grated parmesan evenly across the top. Transfer the skillet uncovered into the oven and bake for 12–15 minutes, or until the cheese is completely melted, golden, and bubbling at the edges. Remove from the oven and let it sit for 5 minutes before serving.