Mediterranean Filled Pork Fillet on Tomato Dish with Potato Gnocchi

For the filling the separate. Drain the tomatoes and dice them finely. Roughly chop the pine nuts. Wash the rosemary, pluck the needles off and chop finely. Mix everything together.

To fill, prick the pork fillet from both short sides in the middle across the middle with a sharp knife. Use a wooden spoon to widen the opening until it comes out at the other end. Now fill the fillet (best with your fingers) with the mixture evenly until the end.

Heat the oil in a pan and fry the fillets all around, including the ends, for 6-7 minutes. Put in a cold, fireproof pan and cook in 1 hour. 45min. Cook slowly in the oven (middle rack) at 80 degrees. Do not wash the pan!

For the gnocchi, the potatoes with their skin on for about 25-30 minutes. boil, then peel and grate or squeeze in a large bowl. Mix with the flour and eggs until a smooth, almost dry batter is formed. Season with salt, pepper and some freshly grated nutmeg. Shape the dough into rolls with a diameter of approx. 1.5 cm. Then cut these into pieces approx. 1cm wide. Shape the pieces into small balls with your hands and press on one side with a fork, if necessary pour a little flour over them so that they do not stick. To serve, put the gnocchi in boiling salted water and let them steep until they float to the surface.

10min. Before the end of the cooking time, reheat the pork fillets, the pan with the roasting set and boil it with the vegetable stock. Add the tomato puree and 5min. let it boil down. Season to taste with salt, pepper and a pinch of sugar. Fold in the butter. Wash and dry the basil and pluck the leaves off. Take the meat out of the oven and slice it diagonally so that the filling can be seen. Spread the sauce on preheated plates in a mirror and arrange two pieces on each. Add the gnocchi. Sprinkle with basil.