Gnocchi pan with pork fillet

Ingredients for 4 servings:

• 2 tbsp olive oil
• 500 g gnocchi
• 350 g pork fillet(s)
• 3 spring onions
• 250 ml meat broth
• 100 g whipped cream
• 200 g cream cheese spread
• 150 g cherry tomatoes
• salt and pepper
• e.g. basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Heat 1 tablespoon of olive oil in a large pan. Fry the gnocchi for 4-5 minutes, turning occasionally, until golden brown. Remove and set aside. Wash the meat, pat dry thoroughly, and slice. Add the remaining oil to the pan with the gnocchi’s cooking juices and heat. Fry the fillet slices for 4-5 minutes, turning frequently. Meanwhile, trim and wash the spring onions and let them drain. Slice the spring onions into thick rings. Halve the tomatoes and fry briefly in the pan. Deglaze the pan with the stock and cream over the meat and tomatoes, bring to a boil. Stir in the cream cheese and melt. Add the gnocchi and spring onions, bring to a boil. Season to taste.