This is truly the BEST recipe I’ve ever made…how could it not be? It’s fried gnocchi topped with balsamic pork and crumbled goat cheese. This is really an explosion of flavors. I got the idea from one of the very first restaurants we went to in Las Vegas called Comme Ca. Although I would not consider this to be a week night meal, it really isn’t difficult. The gnocchi is store bought that I boiled, breaded and then fried.
This recipe took me two tries to master. The first attempt, I tried to short cut it and did not boil the gnocchi before frying–too chewy. I also didn’t add enough brown sugar into the balsamic vinegar–too vinegary.
This time is it was just right. Andy and I didn’t talk the whole meal…that NEVER happens. This is perfect for company or Sabbath Sunday, of course.
Fried Gnocchi with Balsamic Pork and Goat Cheese
Prep: 30 Minutes
Total: Around 8 hours
1 pound Pork Tenderloin
1/2 Cup of Balsamic Vinegar
1/2 Cup of Brown Sugar
1/2 of Sweet Onion, Chopped
2 Garlic Cloves, Minced
1 Cup of Water
1 Teaspoon of Salt
Dashes of Pepper
In a Slow Cooker, Place your Pork Tenderloin. Cover Tenderloin with Balsamic Vinegar, Brown Sugar, Onion, Garlic, Water, Salt and Pepper and Cook on low between 6-8 Hours. When Pork is almost done, shred it and put it back in the slow cooker until ready to serve.
1-2 Packs of Gnocchi (1 Pack was enough for 4)
Flour, Small Plate Full
Milk, Small Bowl Full
Plain Breadcrumbs (I used Panko…but any would work)
Salt, To Taste
Italian Seasoning, A Few Dashes
Olive Oil, To Coat Pan…Plus a little extra
Fresh Goat Cheese, 1-2 Logs
Parsley, To Garnish
Boil the Gnocchi for about 4 minutes. When Gnocchi starts floating, it’s done. Drain and let cool for about 2 minutes. Set up an assembly line of: flour, milk and bread crumbs. Roll each piece of Gnocchi in the flour, then milk, then bread crumbs. When all the gnocchi is breaded, cook in a large pan coated with olive oil for about 3 minutes on both sides. Remove Gnocchi and Place on Paper town to drain slightly. Place on plate. Top with pulled pork and extra juices from pork. Top that with goat cheese and garnish with parsley. You will not be disappointed!
Sabbath Sunday is a weekly series on NewsAnchorToHomaker. I had a vision of what future Sundays would look like, church, kids playing outside, while my husband and I cooked up a big meal. Then I figured, why wait?