Italian Pork Involtini with Potato Gnocchi and Salad
2 slices thinly sliced pork loin pork
Mixed greens of your choice salad
2 large potatoes potatoes
4 slices prosciutto
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs
1, beaten egg
2 cloves, minced garlic
8 fresh leaves sage
2 tablespoons butter
1/4 cup flour
3 tablespoons olive oil
To taste salt
To taste pepper
In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, salt, and pepper. Lay out the pork slices, place a slice of prosciutto on each, top with sage leaves, and spoon the breadcrumb mixture. Roll up the pork and secure with toothpicks.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the pork involtini and cook until browned on all sides, about 2-3 minutes per side. Remove from the skillet and keep warm.
Boil the potatoes until tender, then peel and mash them. Add flour, beaten egg, salt, and pepper to form a dough. Roll the dough into ropes and cut into gnocchi shapes. Boil in salted water until they float.
Toss the mixed greens with olive oil, salt, and pepper to make a simple salad to accompany the dish.
Plate the pork involtini alongside the potato gnocchi and salad. Drizzle the dish with melted butter and a sprinkle of grated Parmesan cheese. Serve hot and enjoy!
For a variation, you can add a sprinkle of pine nuts or raisins to the pork involtini filling for an extra layer of flavor and texture. Additionally, try serving the dish with a side of roasted vegetables for a different twist.
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558
52g
38g
22g
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