Spinach Gnocchi with Puntarella and Pork Meat

For the Spinach Gnocchi with Puntarella and Pork, first squeeze spinach well and chop finely. Finely grate the Parmesan cheese. Mix spinach, parmesan, ricotta and eggs. Stir in flour, salt, pepper and nutmeg and work into a dough on a floured work surface. Let rest for 30 minutes. Shape dough into 1 1/2-inch-thick sticks, cut into 2-3-inch pieces, and press down lightly. Place temporarily on a floured baking sheet.

Cut pork tenderloin into strips and marinate with the honey, fish sauce and soy sauce.

Trim the puntarella and cut into pieces. Fry the pork in a frying pan until hot and short and take it out again. In the drippings, sauté the puntarella together with the shallots and garlic. Season with salt and pepper, add the pork again and add the toasted sesame seeds.

Simmer the gnocchi in salted water for 2-3 minutes until they rise to the surface. Strain and add to the pork-puntarelle mixture with a little of the cooking water. Arrange spinach gnocchi with puntarella and pork in pasta plates and sprinkle with fresh cilantro and grated Parmesan.

Preparation Tip:

Instead of puntarella, you can use arugula for the spinach gnocchi with puntarella and pork.

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