Nona Hock Lai Pork Cutlets with Potato Gnocchi #glutenfree

This Gnocchi can be used as a main or a side. A great alternative to pasta, it is perfect for both those who are gluten free and those who are not.Today, we serve it as a side with Honey Sage Pork Cutlets. Bon Appetit!

Nona Hock Lia Pork Cutlets with Potato Gnocchi

Potato Gnocchi

Roll dough into long strips

Ingredients:

800g Potato Mash. I use old brushed potatoes.
1 Egg
3/4 cup gluten-free Plain Flour
1/3 cup Grated Parmesan
Salt and Pepper













Method:

Cut strips into small pieces

Peel and boil potatoes till soft, strain and mash.

When potato mash is still very hot, add all ingredients and knead together well.

If the dough is too wet, you may need more flour.

On the bench, pour some flour, cut the dough and roll it into long strips then cut small size as you like.

Boil a pot of water, cook it until they come to the top, and do not over cook,  
Serves  4-5 people

Tips: 

• Old brushed potatoes are perfect for this Gnocchi.
• Add all ingredients together when potato mash still very hot.  
• Try to roll them as fast as possible.
• After the strips are cut into small pieces, pour on a little flour so they not stick together.
• Always cook the Gnocchi whether you are using immediately or not.
• If your not using  the Gnocchi immediately, place the cooked Gnocchi into ice water, drain, dry, add some olive oil to mix well.
• Place in cliplock bag or freezer bag and keep in fridge. They have a fridge life of approximately 5 days.  

Honey Sage Pork Cutlets

 Ingredients:

4 Pork Cutlets tossed in a mix of salt pepper and dipped loosely in Gluten Free Plain Flour  

2 Tablespoons of Olive Oil

1 1/2 cup of Gnocchi - See recipe above

Heat Pork Cutlets thru in Sauce

10 Fresh Sage leaves

1/2 Onion - diced small

1/2 Carrot - diced small

1 clove Garlic - diced small

1/3 cup of white wine

1/3 cup chicken stock or 1/3 cup water (your preference)

1 Tablespoon Honey

1 Teaspoon  Gluten Free Wholegrain Mustard

Salt and Pepper to taste

1-2 tablespoons grated Parmesan

1 teaspoon chopped Parsley

 Method:

Heat a pan with the olive oil toss in 6 sage leaves and make crispy and remove and set aside.

Put Flour covered cutlets in pan turning till cooked and golden brown. 

Take out and set aside. 

To the pan add the remaining 4 sage leaves plus onion, carrot, garlic and cook till tender. 

Add wine and chicken stock then simmer. 

Add the pork cutlets back to the pan to reheat through approx 5 mins. 
Remove and plate up.  

To the remaining sauce add the gnocchi add the parsley. You may add a tiny bit of butter if your preference ( but not necessary) and Parmesan cheese.

Plate as side dish for the Pork. 

Dress with the crispy sage leaves.  

 

Enjoy!