John Myers
Pork Fillet with Gnocci and Sage Butter
The perfect pork fillet with gnocci and sage butter recipe with a picture and simple step-by-step instructions.
- 500 g Pork tenderloin
- 600 g Potatoes
- 100 g Durum wheat semolina
- 100 g Flour
- 50 g Butter
- 2 tablespoon Herbs of Provence
- Lemon
- Pepper
- Salt
- Thyme
- Sage (fresh)
- Peel the potatoes and cut into small pieces, boil them in salted water until soft and then press them directly through a potato press. Then put it on its side and let it cool for about 15 minutes. Then add 2 egg yolks, salt, herbs de Provence to the potatoes. mix in briefly. Then gradually add alternating flour and durum wheat semolina until a slightly firmer mixture is formed. Be careful with the flour and durum wheat semolina. Just add gradually. The amount depends on the consistency of the potatoes. Then form several 2 cm thick rolls and cut them into pieces approx. 2 cm thick. Press in the typical gnocci shape with a fork. Leave the pork tenderloin in one piece. Sear them well and season with pepper, salt and thyme, then transfer them out of the pan onto a plate. Cook in the oven for about 25 minutes at 180 degrees. Slowly melt the butter in a pan. Add the sage cut into small pieces. Sweat slowly together for about 5 minutes. Under no circumstances take u high temperature. The butter should only turn slightly brown. Add a squeeze of lemon and a little salt. Good hunger
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