Day1
Breakfast
Porridge

Lunch
Egg on toast

Dinner
Pork and fennel gnocchi grill

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Pork and fennel gnocchi grill
Inspire by Delicious Magazine

Ingredients for the gnocchi:
2 tablespoons olive oil
2 British pork sausages
1 courgette, coarsely grated
2 teaspoons fennel seeds
Pinch of chilli flakes
Handful fresh parsley, leaves chopped
Grated zest and juice 1 lemon
500g gnocchi
25g fresh breadcrumbs
25g Parmesan, grated

Ingredients for the salad:
1 little gem lettuce sliced
4 cm of cucumber chopped
2 tomato chopped
1 small sliced onion (optional)

Method

Heat 1 tablespoon of olive oil in a large frying pan, then squeeze out the meat from the sausages and break it up with a fork.

Cook until it starts to go brown then add the courgette, fennel seeds, chilli flakes and about half the parsley.

Cook for a 2-3 minutes then add the lemon zest and juice. Cook for another 10 minutes until the courgette is softened.

While this is frying cook the gnocchi for 2-3 minutes in boiling water until they float to the top, drain, then add to the sausage and courgette pan stirring well then pour into a baking dish.

In another bowl, mix 1 tablespoon of olive oil with the breadcrumbs and cheese. Sprinkle this over the gnocchi and grill on a high heat for 5-8 minutes until the top is golden.

Chop the rest of the parsley and scatter on top before serving.

Serve with a small salad of little gem lettuce, cucumber, onion and tomatoes