Pork Saltimbocca with Gnocchi and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Pork tenderloin (about 600-800 grams or approximately 1 1/2 lbs)
- Sage
- 4 slices Prosciutto
- 250 grams Gnocchi (finished product)
- 1 Cucumber
- 4 scallions
- 1 chili pepper (finely chopped)
- cold pressed olive oil
- butter
- salt
- freshly ground peppers
- Food-safe craft stick
Preparation steps
Cook the gnocchi according to package directions and drain. Peel the cucumber, halve lengthwise and scrape out the seeds with a teaspoon, then cut diagonally into thick slices. Rinse the scallions and cut in half lengthwise.
Rinse the pork, pat dry, and cut into 8 slices. Season with salt and pepper. Divide the prosciutto into 8 pieces. Wrap each slice of meat with a piece of prosciutto and two sage leaves and secure with a wooden stick.
Heat 2-3 tablespoons of oil in a large frying pan and cook the gnocchi and scallions until golden brown over medium heat, stirring for 2-3 minutes. Add the cucumber slices and cook briefly. Season with salt and chile.
In a second pan, heat 2 tablespoons oil and 1 tablespoon butter and place the saltimbocca in the pan. Cook over medium heat for 1-2 minutes, then turn and finish cooking for 1-2 minutes. Arrange the saltimbocca with gnocchi on plates and serve immediately.
