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Pork Fillet, wrapped in Bacon and filled with Prunes, Gnocchi Gorgonzola

90 minutes


6 People

I really enjoy both making and eating this dish. Pork is a wonderful meat to use, as its so accommodating to a whole range of techniques and flavors. Gnocchi with a gorgonzola sauce is my absolute vice.

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Adjust Servings
2 x 800 g pork fillets
Approximately 14 rashers of bacon
250g prunes
2 x medium sized white onions
100g raw chicken breast
100g butter for cooking onions and pork fillets
1.2 kilos of large white potatoes – to give us 1 kilo of puree
2 cups of regular flour
2 egg yolks
300 ml double cream
100g gorgonzola. This is an approximation as the strength of the cheese will vary. Please be ready to adapt and correcting it yourself.
50g butter for gorgonzola sauce
1x bunch of fine spring onion
100g fine French beans
Salt, black pepper,


Wash the potatoes and put in the oven to bake, probably an hour.
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Chop the white onion into fine dice. Sauté in a hot pan with half of the butter. Chop the dried prunes and add to the onions. Remove from pan and place in the refrigerator.
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Blend the chicken breast and mix with the cold onion/prune mixture. Season lightly. Remember the bacon with impart a slightly salty taste.
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Take a sheet of aluminum foil and place a sheet of non-stick waxed paper on top.
Rub with waxed paper with a little butter. Lay out the bacon slices on the paper.
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Cut the pork fillet horizontally and open them out so you have two rectangular pieces of meat. Season with pepper and minimum salt.
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Distribute the prune/onion/chicken mixture on top of the pork fillets. Roll as tightly as possible.
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Remove potatoes from oven, once cooked and peel whilst hot.
Sieve the potatoes.
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Add the flour, salt and pepper.
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Add the egg yolks and mix to a paste.
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Roll out the gnocchi mixture and cut into small pieces and roll into balls.
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Boil a pan of water and add the gnocchi. Bring back to the boil and reduce heat. Simmer the gnocchi until you can no longer taste the flour. Refresh in iced water.
Boil fresh water and cook the French beans. Refresh in iced water and split in half lengthwise.
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Heat a sauté pan. Slice the pork through the foil so that you have four thick steaks about 3.5 cm thick. Add the remaining butter and Caramelize on both sides. Place in oven for about six minutes.
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Whilst the pork steaks are cooking, heat the 300 ml of double cream, reduce a little, season with salt and pepper. Add the gorgonzola and then the gnocchi. Lower heat and allow gnocchi to heat thoroughly. Finish with the remaining butter and the chopped spring onion.
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Remove pork from oven, carefully unwrap and remove foil and paper. Heat the French beans in the same pan.
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Distribute gnocchi between plates. Add a pork fillet steak. Balance some beans on top.
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The pork and the gnocchi can both be made a day ahead which allows you a more relaxed preparation.

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