Name: Gnocchi with roasted tomato-and-butter sauce
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 4 - 6 servings
Cuisine: Main Meals
Ingredients: For the gnocchi ,floury potatoes, scrubbed 1 kg ,Sea salt, to taste ,free-range egg yolks 2,Grana Padano, grated 2 T ,For the roasted tomato-and-butter sauce: ,can whole peeled tomatoes in tomato juice 1 x 800 g,garlic cloves, smashed 8,butter, cubed 60 g ,red chilli, halved 1,smoked paprika 1t,smoked salt, to taste ,olive oil 1 T,Grana Padano, grated for serving

Italian recipes

Pea-and-basil risotto

30 minutes

Italian recipes

Ostrich and tomato rigatoni

10 minutes

Burger recipes

Frikkadel burgers with fridge-dive giardiniera

30 minutes

Citrus recipes

Humongous lemon-and-ricotta tart

45 minutes

Italian recipes

Risotto al salto with baby marrow salad and green olive tapenade

20 minutes

Italian recipes

Porcini girasolini with crispy Parma ham

15 minutes

Italian recipes

Crumbed pork piccata

20 minutes

Cauliflower recipes

Cauliflower risotto

30 minutes

Italian recipes

Fresh tomato gnudi

10 minutes

Crumbed pork cutlets with tonnato sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

4 pork chops
2 free-range eggs, beaten
290 g toasted breadcrumbs
canola or extra virgin olive oil, for shallow frying
celery leaves, chopped, for serving

For the tonnato sauce:

1 x 170 g can tuna in olive oil
10 anchovies
2 free-range eggs, soft-boiled
1 lemon, juiced
¼ cup extra virgin olive oil
10 capers, chopped

Method

1. Coat each chop in the beaten egg, then dip into the breadcrumbs. Shallow fry until golden brown, then finish in the oven at 180°C for 10–15 minutes until cooked through.

2. To make the tonnato sauce, separate the egg yolks from the soft-boiled eggs. Place in a blender and add the remaining ingredients. Blend all the ingredients until smooth.

3. Serve the chops with a generous amount of sauce. I like to serve this with creamy mashed potatoes or cauli mash and a crisp fresh celery leaf salad.

Cook's notes: You can use raw egg yolks in the tonnato sauce if you prefer. We soft-boiled whole eggs and separated the slightly cooked egg yolk from the egg white to make the sauce.
For an extra crunch, used the leftover breadcrumbs and eggs to make a crispy topping. Mix the leftover breadcrumbs with the egg until well combined and toast in a pan until golden brown and crispy. Crumble over the cooked pork chops.

Find more pork recipes here.

Photography: Jan Ras
Videography: Romy Wilson
Food assistant: Kate Ferreira & Cherie Kustner

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Gnocchi with roasted tomato-and-butter sauce

Seafood risotto with saffron

Pea-and-basil risotto

Ostrich and tomato rigatoni

Frikkadel burgers with fridge-dive giardiniera

Humongous lemon-and-ricotta tart

Risotto al salto with baby marrow salad and green olive tapenade

Porcini girasolini with crispy Parma ham

Crumbed pork piccata

Cauliflower risotto

Fresh tomato gnudi