Pork filet packet with tomato gnocchi

Name: Pork filet packet with tomato gnocchi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g dried tomatoes in oil; 1 package (750 g) Dumpling dough half and half; 2 Eggs (size M); 5-6 Tbsp Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Pork tenderloin, centre cut/s; 4-5 Stem(s) Sage; 2 (125 g each) scoop of mozzarella cheese; 8-12 discs Parma or Serrano ham; 4 TABLESPOONS clarified butter; 150 g Fresh cream; 300 ml Milk; 4 TSP Pesto (glass); 2-3 TEASPOONS Lemon juice; 7-10 Tbsp Flour; 7-10 Tbsp little wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g dried tomatoes in oil
1 package (750 g) Dumpling dough half and half
2 Eggs (size M)
5-6 Tbsp Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Pork tenderloin, centre cut/s
4-5 Stem(s) Sage
2 (125 g each) scoop of mozzarella cheese
8-12 discs Parma or Serrano ham
4 TABLESPOONS clarified butter
150 g Fresh cream
300 ml Milk
4 TSP Pesto (glass)
2-3 TEASPOONS Lemon juice
7-10 Tbsp Flour
7-10 Tbsp little wooden skewers

Directions

1
Drain the tomatoes and collect 2 tablespoons of oil. Chop the tomatoes. Put some tomato pieces aside for sprinkling. Knead dumpling dough, eggs, flour, dried tomatoes and tomato oil, season with salt and pepper. Form several longish rolls (approx. 1.5 cm Ø) from the dough on a floured work surface and cut them into small dumplings with a fork. Form the dumplings into round shapes as desired. Place the finished dumplings on a lightly floured baking paper or tea towel
2
Wash the meat, dab dry, cut into thin slices, press flatter by hand if necessary. Wash sage, shake dry, pluck leaves from the stalks except for a little bit for garnishing. Crush mozzarella between 2 double layers of kitchen paper, dab dry and pluck into small pieces. Halve the ham slices lengthwise
3
Season meat with salt and pepper. Put together 2 slices of meat and some mozzarella to form packets, if necessary press them flatter again. Cover each packet with 1 sage leaf and wrap 1/2 slice of ham around each. If necessary, pin them with wooden skewers. Heat 2 tablespoons of clarified butter in a large pan. Fry the meat parcels for 7-9 minutes while turning. Remove the finished packages and keep warm
4
In the meantime heat 2 tablespoons of clarified butter in portions in a large, coated pan. Fry the potato dumplings for 6-7 minutes, turning them over, until brown. Mix crème fraîche, milk and pesto in hot frying fat until smooth. Season with salt, pepper and lemon juice. Add the potato dumplings, simmer again briefly, dilute with milk if necessary and season again. Arrange gnocchi, sauce and meat on plates, garnish with sage and sprinkle with remaining tomatoes.