- 500 g fresh gnocchi
- 1 kg pork fillet, cut into 8 medallions
- sea salt and freshly ground black pepper, to taste
- a large handful sage leaves
- 12 slices prosciutto or Parma ham
- 2 large knobs butter
- olive oil
- 2⁄3 cup Marsala wine or medium-cream sherry
- Parmesan, grated, for serving
1. Cook the gnocchi according to package instructions. Drain and set aside.
2. Place the pork medallions on a chopping board. Using a meat mallet or rolling pin, gently flatten to about 1 cm thick. Season well.
3. Place a sage leaf or two on each medallion, then wrap in prosciutto or Parma ham to create a parcel. Gently press together with your hands to secure.
4. Heat a large knob of butter and a splash of oil in a pan and fry the gnocchi until golden and slightly crisp. Remove and keep warm.
5. Add another splash of oil and knob of butter to the pan. When the butter begins to foam, add the pork parcels and fry until golden and cooked through, about 3 minutes per side. Remove and set aside.
6. Pour in the Marsala or sherry and shake and scrape the bits in the pan so that they combine with the sauce.
7. Place the gnocchi in shallow serving bowls and sprinkle with Parmesan. Top with the pork parcels and drizzle over the sauce.
Cook's note: Traditionally this Italian dish is made with veal. Saltimbocca literally translates as “jump in the mouth”. By porking it up, we are doubling its athletic skills!
Photographs: Craig Fraser
Production: Caroline Gardner
This recipe is an extract from Oink! The Perfect Pork Cookbook, published by Quivertree Publications and available at all good book stores.