Filetti di Maiale con Gnocchi
(Pork Tenderloin with Fried Gnocchi)
Ingredients:
1 and 1/2 pounds of pork tenderloin, cut into half inch slices
3 tbls of sun-dried tomatoes packed in olive oil, chopped
1 shallots, sliced
3 cloves of garlic, chopped
1 small red onions, sliced
1/4 cup of prosciutto, chopped
3 tbls of extra virgin olive oil
2 tbls of fresh basil, chopped
1/4 cup of fresh parsley, chopped
1/2 cup of chicken broth
1/2 cup of heavy whipping cream
1 pound of fresh or packaged gnocchi
2 tbls of butter
1/2 cup of freshly grated parmesan cheese
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
Directions:
Before slicing the pork remove the silver colored skin from the pork (the tough thin piece of fat that runs along the top of the pork).
In a large frying pan saute the prosciutto, shallots, onions, sun-dried tomatoes and garlic in olive oil for 2 minutes. Add the sliced pork and saute for 5 minutes more.
Season with salt and pepper
Stir in the chicken broth and cream and cook until bubbly.
Sprinkle in the chopped basil and parsley and cook for 2 more minutes.
In a large frying pan saute the gnocchi in butter and 1 tbls of olive oil until lightly browned and a slightly crispy on the outside.
Toss the gnocchi with the parmesan cheese.
Plate the pork tenderloin with the side of fried gnocchi or spoon the pork over the top of the gnocchi. Serves 4-6 people.