Ostrich Medallions with Potato Gnocchi and Rosemary
Rinse rosemary sprigs, halve and remove needles at the bottom of the stalks and set aside. Then using a sharp, pointed knife, pierce 2 wells laterally into medallions and in each, place 1 rosemary branch.
Cook gnocchi according to package directions, drain and keep warm.
Heat 1 tablespoon oil and butter in a pan. Sear medallions on each side for about 1 minute. Remove from pan, wrap in aluminum foil and bake at 100°C (approximately 210°F) for about 10-15 minutes. With remaining cooking fat, add unpeeled, lightly pressed garlic cloves and set aside rosemary, fry briefly, then remove garlic cloves. Rinse tomatoes, pat dry and fry in residual oil present in the pan with the rosemary for about 3 minutes. Simmer while stirring and season with salt and pepper. Add cooked gnocchi and 2 tablespoons pesto, mix and heat through.
To serve, spread gnocchi with tomatoes on plates and arrange medallions on top, season lightly with pepper and salt. Serve hot.