Prosciutto Pork Fillet
A 4-serving baked dish with oozy cheesy gnocchi, peas, and a prosciutto-wrapped pork fillet finished with pesto and crispy sage.
By shirley | Prep: 15 min | Cook: 30 min | Serves: 2
Tags: Dinner
Ingredients
- 500 ml semi-skimmed milk
- 60 g parmesan cheese
- 500 g gnocchi
- 320 g peas
- 8 pcs prosciutto
- 2 tbsp pesto
- 500 g pork fillet
- 10 pcs sage
Instructions
- Preheat the oven to 220°C.
- Blend the milk with most of the Parmesan and a portion of the gnocchi to make a smooth sauce, then season with black pepper.
- Add the remaining gnocchi and the peas to an ovenproof pan, pour over the sauce, and bring to the boil.
- Line a sheet of greaseproof paper with prosciutto slices side by side and slightly overlapping, then spread the pesto over them.
- Trim the pork fillet, rub with black pepper, and roll it in the prosciutto using the paper to assist; place on an oiled baking tray.
- Grate the remaining Parmesan over the gnocchi, then transfer the pan to the oven and bake with the pork for 30 minutes.
- About 5 minutes before the time is up, baste the pork with its juices using sage, tear the sage over the pork, and return to the oven.
- Rest the pork for 5 minutes, keep the gnocchi in the oven, then serve the pork with the gnocchi and any remaining pan juices.