John Myers
Ingredients for 2 servings:
- 1 pack of gnocchi
- 400 g pork fillet(s)
- 4 pear halves from the can
- 100 g Brie(s), sliced
- 400 ml cream
- 1 egg yolk, optional
- salt and pepper
- some parsley, finely chopped
- 100 g Brie(s), diced
- 4 tbsp cranberries (from the jar)
- possibly milk if needed
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Prepare the sauce in a casserole dish. Combine the cream, egg yolk, salt, pepper, finely chopped parsley, and half of the diced Brie. Mix everything well and then add the gnocchi. They should all be submerged in the sauce, but don’t need to be completely covered. Add a little milk if there’s not enough. Place the casserole dish in a preheated oven at 200°C (top/bottom heat) for about 10-15 minutes. The Brie should slowly dissolve in the cream, then it’s ready. Meanwhile, cut the pork fillet into medallions and sear them in a pan (without oil). Remove the casserole dish from the oven and stir the contents again. Add the medallions and the pear halves, cut side up. Place a dollop of cranberries into each pear. Arrange the second sliced Brie on top. Place everything back in the preheated oven for about 10 minutes. Note: This recipe is designed for two hearty eaters. It’s quite hearty and could easily serve three people, depending on your needs.
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