Pork Tenderloin with Cream Gnocchi

Pork tenderloin is a fabulous company dish.  Easy to make and repeatably tender and delicious.  I like to season it well with my own spice rub that includes chocolate, coffee, ancho chile, brown sugar, thyme, salt, and garlic powder.  After applying the rub liberally, I sear the tenderloin on all sides, then put it in the oven to finish for 10 – 20 minutes dependent on the size.

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Accompaniments can be wide and varied… rice, mashed potatoes, roasted potatoes, polenta, any number of veg dishes, etc.  I wanted to make something saucy that would spill over into the luscious pork… so I made gnocchi, with a cream sauce.  Definitely a make again!

I know a lot of recipes call for gnocchi to be made with ricotta… but I use just potatoes, simply boiled, then put thru a ricer.  I adulterate them as I might mashed potatoes, with roasted garlic, butter, parmesan and salt.  Then I add 1 egg, and just enough flour to get to come together (about 2 – 3 T).  More flour makes the gnocchi tough, and you want to keep them fluffy.

I knead the mashed potatoes into a dough ball, ever so slightly… then roll them in a rope, about 3/4″ thick, and slice them.  Then I toss them into a sauté pan with melted butter just to brown up.  You may have to do this in batches.  When they are all seared, I add julienned spinach, peas, and cream.  Simmer slightly, then add the gnocchi’s back in to warm.  Yum.  I’ve made gnocchi for years this way, but with the cream, peas and spinach, they were creamy, bright and fresh… a delicious accompaniment to a great pork dish.

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