Filetto Di Maiale Con Gnocchi

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin, cut into half inch slices
• 3 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 shallot, sliced
• 3 garlic cloves, chopped
• 1 small red onion, sliced
• 1/4 cup prosciutto, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup chicken broth
• 1/2 cup heavy whipping cream
• 1 lb fresh gnocchi or 1 lb packaged gnocchi
• 2 tablespoons butter
• 1/2 cup parmesan cheese, freshly grated
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 before slicing the lamb remove the silver colored skin from the lamb (the tough thin piece of fat that runs along the top of the lamb).
• 2 in a large frying pan saute the prosciutto, shallots, onions, sun-dried tomatoes and garlic in olive oil for 2 minutes. add the sliced lamb and saute for 5 minutes more.
• 3 season with salt and pepper.
• 4 stir in the chicken broth and cream and cook until bubbly.
• 5 sprinkle in the chopped basil and parsley and cook for 2 more minutes.
• 6 cook the gnocchi following package directions. drain and let them cool down, in a large frying pan saute the gnocchi in butter and 1 tbs of olive oil until lightly browned and a slightly crispy on the outside.
• 7 toss the gnocchi with the parmesan cheese.
• 8 plate the lamb tenderloin with the side of fried gnocchi or spoon the lamb over the top of the gnocchi.