Indulge in the gourmet flavors of Chef Luca Manfè's signature dish: Grilled Porkchop served with Gnocchi in Truffle and Parmesan Sauce, topped with Crispy Speck.
This dish is a harmonious blend of perfectly grilled pork chops, rich mushroom undertones, and a decadent truffle and parmesan cheese sauce, complemented by artisanal gnocchi.
Pork chops, known for their lean nature, benefit from a flavorful rub of smoked paprika, garlic powder, cumin, and harissa. Feel free to customize the spice blend to suit your personal taste.
The gnocchi in this dish are truly a game changer. With a pre-made sauce and gnocchi that cook in just one minute, you can assemble a dish in under five minutes that rivals the finest Italian restaurants in America.
Difficulty: Easy
Time of Preparation: 10 minutes
Time of Cooking: 30 minutes
Doses for: 4 people
4 pork chops
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon harissa
1 bag classic gnocchi
1 shallot
2 garlic cloves
2 rosemary sprigs
A handful of parsley leaves
2.5 cups porcini mushrooms
2 cups Truffle & Parmigiano cream
4 slices speck
Black pepper
1.Preheat the oven at 350F.
2.Cook the slices of speck for 8/10 minutes until crispy. Roughly chop them and set aside.
3.Take the pork chops out of the fridge at least 30 minutes before cooking them.
4.Mix the spices in a small bowl. Drizzle some olive oil on the steaks and rub in with your fingers. Season the steaks on both side with salt, pepper and the spices. Set aside, at room temperature, on a baking rack.
5.Cut the shallot and garlic in thin slices. In a large sauté pan, add one tablespoon of olive oil, garlic and shallot. Cook on medium heat for 5 minutes.
6.Drain the mushroom and add them to the pan.
7.Cook for 5 minutes on medium-low heat.
8.Add the Truffle Parmigiano cream. Turn off the heat while cooking the steaks.
9.Bring a large pot of salted water to a boil.
10.Warm up one or two cast iron pans (depending on the size of your steaks).
11.Add the steaks to the pan and cook on side for a few minutes until you get a nice sear.
12.Flip them and cook until medium (150/155F). Take them off the heat and place them to a baking rack to rest.
13.Add the gnocchi to the boiling water. Cook for 1 minute, as per directions on the bag.
14.Using a slotted spoon transfer the gnocchi to the pan with the mushrooms and sauce.
15.Add a large ladle of the water where you cooked the gnocchi.
16.Cook for a couple of minutes on high heat.
17.Divide the gnocchi in 4 plates, add a pork chop per plate and garnish with the crispy speck and chopped parsley.
18. Buon Appetito!
