YumVerseEats
Pork and Gnocchi Skillet
A one-pan pork and gnocchi skillet with seared pork medallions in a creamy sun-dried tomato sauce.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Searing the pork first builds flavor before it finishes in the sauce. Cooking the gnocchi right in the cream means no extra pot and a sauce that clings to every piece.
Quick Fixes
Sauce too thick: loosen with a splash of broth.
Pork dry: pull the medallions at 145°F.
Ingredients
Protein
Seasoning
• 1/2 teaspoon black pepper
Sauce
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan
Vegetables
• 2 cups baby spinach
Pasta & Grains
Topping
How to Make It
1
Season the pork medallions with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the pork medallions, and sear 2 to 3 minutes per side until they reach 145°F; transfer to a plate.
2
Add the remaining oil to the skillet, stir in the garlic and sun-dried tomatoes, and cook 30 seconds. Add the gnocchi, broth, and cream, bring to a simmer, and cook 5 to 6 minutes, stirring, until the gnocchi are tender and the sauce thickens.
3
Stir in the Parmesan, then stir in the spinach until wilted.
4
Return the pork to the skillet and warm through.
5
Top with parsley and serve warm.
Store
Store up to 3 days; the sauce will thicken as it sits.
Reheat
Reheat on the stovetop with a splash of broth or cream.
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Avo's Tip
Add the gnocchi straight to the simmering cream — no need to boil it separately.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Do I need to boil the gnocchi first?
No. It cooks directly in the sauce and soaks up flavor as it goes.
• What pork cut works best?
Pork tenderloin, sliced into medallions, cooks quickly and stays tender.
• Can I use a different sauce?
Yes. A garlic Parmesan cream works well in place of the sun-dried tomato.
Pork and Gnocchi Skillet
Ingredients
—
—
1 ¼ lb pork tenderloin, sliced into 1-inch medallions
—
—
1 teaspoon kosher salt
—
—
1/2 teaspoon black pepper
—
—
2 tablespoons olive oil
—
—
3 cloves garlic, minced
—
—
⅓ cup chopped sun-dried tomatoes
—
—
1 lb potato gnocchi
—
—
1 cup low-sodium chicken broth
—
—
1 cup heavy cream
—
—
1/2 cup grated Parmesan
—
—
2 cups baby spinach
—
—
2 tablespoons chopped fresh parsley
Instructions
1
Season the pork medallions with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the pork medallions, and sear 2 to 3 minutes per side until they reach 145°F; transfer to a plate.
2
Add the remaining oil to the skillet, stir in the garlic and sun-dried tomatoes, and cook 30 seconds. Add the gnocchi, broth, and cream, bring to a simmer, and cook 5 to 6 minutes, stirring, until the gnocchi are tender and the sauce thickens.
3
Stir in the Parmesan, then stir in the spinach until wilted.
4
Return the pork to the skillet and warm through.
5
Top with parsley and serve warm.
15
min
active
35
min
total
4
servings
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