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