gnocchi with pork tenderloin

I’m going to share a picture with you in this post that’s either going to make you laugh – or think that I have a slightly childish sense of humour. I also want to apologise that these pictures are a bit rubbish – but I had this for lunch at work and thus only had the opportunity to take pictures with my phone in the office kitchen (which has terrible lighting).

I don’t remember if I said in my previous gnocchi post, but gnocchi is one of my favourite comfort foods. It’s quite a stodgy food in itself, but can be paired with light and refreshing foods if wanted. I often pair it with things I would pair pasta with – hence getting a pasta-like dish that’s a bit more filling and more comforty.

I found this recipe on Ica’s website and thought it looked interesting. I really like that the Swedish supermarkets carry crème fraîche in so many different flavours – because it makes lazy cooking so much easier! (This recipe calls for pepper and chili crème fraîche, but if you can’t get hold of that, maybe you could use normal crème fraîche with some peppers and chili in it – or just replace it with a pasta sauce of some kind?) In the original recipe, however, the protein was turkey. That’s why I was drawn to it – because though I’ve had turkey in different circumstances, I’ve never really had it like that in a main dish. It’s usually on sandwiches or the rare (read ‘when I get forced’ lol) Sunday roast with the in-laws in London.

What I didn’t realise was that turkey is more expensive than chicken, and I didn’t know what I’d think of it – so since my supermarket had a good deal on pork tenderloin I got that instead! I thought it would mix really well with the chili and pepper flavours of the crème fraîche – and it did.


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Ingredients (2-3 portions)

400g gnocchi

500g pork tenderloin

2 medium-sized tomatoes

200 ml chili and pepper crème fraîche


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The childish picture. My mum put this up on her Facebook and within about 30 minutes she’d had over 20 comments!

Sear the pork tenderloin in a pan on high heat, then cook at 200 degrees Celsius for about 20 minutes (until it’s around 72 degrees Celsius inside). Leave to rest wrapped in aluminium foil for 10 minutes.

Cook the gnocchi. This will take about 2 minutes usually – and you know it’s done when they’ve all popped to the top. Drain and pour in the crème fraîche, and put the pot back on the stove for a minute or so to warm the crème fraîche if you want.

Chop the tomatoes (and take out the insides if you want – it makes it less watery) and add to the gnocchi and crème fraîche.

Serve with the sliced pork tenderloin.


See how easy it is? Hardly any ingredients, and the only thing is that if you want to cook your tenderloin in one piece in the oven you need a meat thermometer.

I prepared my tenderloin in the oven, which took about 20 minutes. It then needed 10 minutes to rest, and because gnocchi is so quick to cook, and goes very mushy in my opinion if left too long after cooking, I didn’t cook it until the pork was resting. If you want to fry your pork, you can cook the gnocchi earlier.

/t

gnocchi with lemon and parsley pesto

Gnocchi is one of those foods I hadn’t even tried until I was in my twenties, but when I did try it, I instantly loved it. I love potatoes and pasta, so what’s not to love about a pasta -like potato mini dumpling-ish?

When I was working as a nanny in Switzerland, the mother in the family was from the German part, and she made something that I now think was their version of gnocchi. They served it with this cherry sauce and cheese though, so it was quite … interesting. Not bad, just not what I expected. Very sweet.

Anyway, I later tried gnocchi again, this time making it myself, and I was sold. My favourite recipe is gnocchi with pancetta, spinach and a Parmesan cream sauce. It’s from BBC Good Food and will undoubtedly make an appearance on here sooner or later! Chewy gnocchi, salty pancetta, and a cheesy, creamy sauce. It’s amazing. That’s why I thought that this other recipe from BBC Good Food would be good, but I feel really disappointed.

First, I don’t like when recipes call for one/two/etc. of something. There can be a big difference between one lemon and another, and you can end up with a dish that doesn’t taste like you expect it to. In my opinion recipes should be as specific as possible, and then you can amend as you please.

Second, I think this recipe would have benefited from a more ‘normal’ basil-based pesto. I like parsley (don’t like chives so skipped them) but I don’t think it blended well with the lemon and the gnocchi.

I’m actually quite sad, because it’s the second recipe in a row from BBCGF that I’ve been disappointed with – and I’ve never been disappointed with one of their recipes before! Hopefully my next try (stir-fry) should meet my cravings.


Ingredients (2 portions)

400 g gnocchi

1 clove of garlic

a small bunch of parsley

(a small bunch of chives)

2 tbsp pine nuts

2 tbsp Parmesan

the juice and zest of one lemon

4 tbsp olive oil


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Finely chop the garlic, parsley and chives and add to a bowl. Add Parmesan (or similar hard Italian cheese), the lemon juice and zest, and olive oil and set aside.

Boil the gnocchi in lightly salted water. If you’ve never made gnocchi before it’s really quick. 2 minutes usually does it, but you’ll know that they’re done by the fact that they’re all starting to pop up to the surface.

Stir in the pesto with the gnocchi and enjoy (possibly with extra Parmesan on top).


My lemon was on the large side, so my dish became very lemony. Also, though the recipe called for 4 tbsp olive oil, I only took 2, because I thought 4 sounded like way too much, and should therefore probably have halved my amount of lemon juice.

I would recommend that after you’ve drained your gnocchi you give them a toss in a frying pan. In my other recipe the gnocchi is fried for a few minutes together with the pancetta, giving it a nicer texture.

Ultimately though, I think that I would have preferred something like The Fit Housewife’s lemon-basil pesto to go with it instead.

And what’s the worst part about not liking a recipe? When you have to eat the leftovers for lunch the next day.

/t