Gnocchi with Mushrooms and Pork Loin Medallions

01Method

1. 1

   Arrange the meat slices on a board, season with salt and pepper, coat both sides with oil, and set aside to rest while you prepare the remaining components.

2. 2

   Heat a tablespoon of butter in a large deep pan over medium heat. Add the mushrooms, season, reduce heat, and cook gently with occasional stirring for about 8 minutes until golden and tender.

3. 3

   Stir in the shallots and garlic, continuing to cook until the shallots become translucent, approximately 2 minutes.

4. 4

   Increase the heat, add the wine and thyme, cover, and simmer until most of the liquid has evaporated, roughly 10 minutes.

5. 5

   Meanwhile, bring a large pot of salted water to a boil, add the gnocchi, and cook according to package directions. Drain and transfer to the mushroom pan. Mix everything together with the remaining butter, taste, and adjust seasonings as needed. Cover and keep warm.

6. 6

   Heat a grill or steak pan until smoking. Place the prepared meat and sear for about a minute per side. Once the meat stops sticking to the pan, it is ready to flip. Allow the cooked medallions to rest on a clean board. Distribute the gnocchi mixture onto plates, sprinkle with cheese, top with the meat, garnish with thyme, and serve.

7. 7

   For office lunch: Preheat oven to 200°C. Cut thawed puff pastry into 10 cm squares. Place about a tablespoon of cooled mushroom and gnocchi mixture on each square. If leftover meat is available, add small pieces. Fold opposite corners together to form triangles and press seams firmly. Arrange on a baking sheet lined with parchment, brush with beaten egg, sprinkle with caraway seeds, and bake for 20 minutes until golden.