Pork Saltimbocca with Gnocchi and Cucumber Salad

Ingredients

• 1 pork fillet (approx. 600-800 g)
• 1 sage leaf
• 4 slices prosciutto
• 250 g gnocchi (ready-made)
• 1 cucumber
• 4 Spring Onions
• 1 chili pepper (finely chopped)
• olive oil (cold‑pressed)
• butter
• Salt
• Pepper (freshly ground)
• wooden skewers

Instructions

1. 1.

   Cook the gnocchi according to the package instructions and drain. Peel the cucumber, cut it lengthwise in half, scoop out the seeds with a teaspoon, then slice diagonally into thick rounds. Wash the spring onions and halve them lengthwise.

2. 2.

   Wash the pork fillet, pat dry, and cut into 8 slices; season with salt and pepper. Divide the prosciutto into 8 pieces. Place one piece of prosciutto and two sage leaves on each meat slice and secure with a wooden skewer.

3. 3.

   Heat 2–3 tablespoons of oil in a large pan and sauté the gnocchi and spring onions over medium heat, stirring for 2–3 minutes until golden brown. Add the cucumber slices and cook briefly, stirring frequently. Season with salt and chili.

4. 4.

   In a second pan, heat 2 tablespoons of oil and 1 tablespoon of butter; place the Saltimbocca in the pan with the un‑topped side first. Cook over medium heat for 1–2 minutes, then flip to the topped side and cook another 1–2 minutes until done. Plate the Saltimbocca with the gnocchi from the first pan onto plates and serve immediately.