Cheese kisses cheese in gnocchi roast

Name: Cheese kisses cheese in gnocchi roast
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 250 g Frozen spinach; 250 g Pork tenderloin; 200 ml Milk; 125 g Fontina (play); 100 g Gorgonzola; 2 TABLESPOONS Gnocchi (cooling shelf); 7-10 Tbsp salt, pepper, nutmeg

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

On Saturday we treat ourselves to cheese in a double pack: while the pork fillet sizzles in the pan, gorgonzola and fontina melt together in the pot. At the end, we cuddle together in the oven - that's it!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

250 g Frozen spinach
250 g Pork tenderloin
200 ml Milk
125 g Fontina (play)
100 g Gorgonzola
2 TABLESPOONS Gnocchi (cooling shelf)
7-10 Tbsp salt, pepper, nutmeg

Directions

1
Defrost the spinach. Dab the fillet dry and cut into thin slices. Heat milk. Grate fontina, crumble gorgonzola. Dissolve both cheeses (up to approx. 2 tablespoons Fontina) in the milk while stirring.
2
Heat 1 tablespoon of oil in a frying pan, fry the gnocchi in it for about 2 minutes, turning them until golden brown and take them out. Heat 1 tbsp. oil in a frying pan again. Fry the meat over a high heat while turning. Season with salt and pepper.
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Squeeze the spinach well and put it in an ovenproof dish (approx. 15 x 20 cm), season with salt, pepper and nutmeg. Spread gnocchi and pork tenderloin on top. Pour cheese sauce over it. Sprinkle with rest of fontina. Bake in a hot oven for about 20 minutes until golden brown.