1 x Pork Tenderloin/Fillet, large
400g x Floury Potatoes, mashed and left in the pan to dry out and cool
50g x Chestnut flour
1 Egg, beaten
2 tbsp. x Butter
2 tbsp. x Olive oil
2 x Shallots, chopped
4 x Garlic cloves, thinly sliced
200ml x White wine
200ml x Double cream
1 tbsp x Tarragon, chopped
Handful of Mushrooms of your choice (chestnut, porcini, button, girolle)
Season with plenty of Black pepper
When the mash is cool, combine quickly and lightly with all the other ingredients for the gnocchi in a bowl. Place on a floured surface and bring the mix together with your palms.
Divide the dough roughly into 4 and roll into long ‘sausages’ with your finger tips so that it is around 2cm thick.
Cut the dough into bite-sized pieces with a butter knife, and mark with the back of a fork. Keep your hands well floured.
Keep the gnocchi wrapped under clingfilm until ready to use.
Pan roast the tenderloin by browning on the stove for 5 minutes, then transferring to a hot oven for 10-15 minutes until just pink. Rest and season well, then carve into thin medallions.
For the sauce, fry the shallows, mushrooms and garlic into the fats. Add the white wine and tarragon, and reduce by half, then the cream and reduce by a third.
Plunge the gnocchi into plenty of well-salted boiling water to cook. They will float when ready.
Cover the gnocchi in the mushroom sauce and arrange a few slices of the tenderloin on top.
Serve with plenty of parmesan!
Feeds 3 People