Pork fillet with gnocchi

Ingredients for 3 servings:

• 1 pork fillet(s)
• 200 g mushrooms
• 1 small onion(s)
• 1 garlic clove(s)
• 1 pack of gnocchi
• 4 tbsp olive oil
• 1 cup of cream
• 3 rosemary sprigs
• Soy sauce
• 1 tbsp balsamic vinegar
• Paprika powder, sweet
• salt and pepper
• 1 shot of white wine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cut the pork fillet into 6 pieces, flatten the cut surface slightly, and shape into medallions. Season with salt and pepper. Peel and slice the onion. Brown the medallions in a pan with 3 tablespoons of olive oil over high heat. Add 3 rosemary sprigs, reduce the heat, turn over, add the onion rings, deglaze everything with 1 tablespoon of balsamic vinegar and a dash of white wine, and simmer for a while. In the meantime, quarter the cleaned mushrooms, finely dice 1 garlic clove, and fry with the mushrooms in a pan with 3 tablespoons of olive oil, season with salt and pepper, deglaze with a dash of white wine, simmer for a while, top up with 1/3 cup of cream, season with pepper, salt, sweet paprika, and a few dashes of soy sauce, and simmer for a while longer. Meanwhile, cook the gnocchi in boiling water for 2-3 minutes, drain, and briefly fry in a pan with 1 tablespoon of olive oil and 3 tablespoons of cream. Season with salt. Place the mushrooms in the center of a large plate, then arrange the medallions and gnocchi on top. Garnish with onion rings and the tips of the rosemary sprigs.