Pork loin with gnocchi and Gorgonzola sauce

Ingredients for 2 servings:

• 4 slices of pork loin
• 500 g gnocchi
• 250 ml milk
• 25 g butter
• 25 g flour
• 150g Gorgonzola
• 1 bunch of parsley or basil
• 1 shot of white wine
• 1 pinch(s) nutmeg, freshly grated
• dashes lemon juice
• 1 pinch(s) of sugar
• 1 pinch(s) vegetable stock
• salt and pepper

Instructions

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

makes 2 generous portions

First, make the sauce, as both the steaks and the gnocchi cook very quickly. Make the sauce using a béchamel sauce base, i.e., as indicated above in the ratio 10 parts milk, 1 part flour, 1 part butter. Cut the rind off the Gorgonzola and finely chop the parsley or basil. Melt the butter in a saucepan. Add the flour and Gorgonzola, toast briefly, stirring vigorously with a whisk. Pour in the milk and bring to a boil, stirring continuously, until the sauce thickens. Reduce the heat and continue stirring vigorously for a while to make the sauce as smooth as possible. Continue simmering gently. Add a generous splash of white wine, roughly half a glass, along with the chopped parsley or basil, and mix everything together. Season the sauce with a little pepper, nutmeg, a few drops of lemon juice, a pinch of sugar, and vegetable stock. Bring the salted water to a boil for the gnocchi. Sear the loin steaks (pork medallions would also work well) on both sides and season with pepper and salt, or seasoned salt. Leave them in the pan for just a few minutes until they are cooked through, otherwise they will become too tough. Add the gnocchi to the boiling salted water until they float to the top, then drain the water. Arrange them side by side on a plate, drizzle with the sauce, if desired, garnish with 1-2 fresh basil leaves, and serve with a good white wine.