Pork Tenderloin with Ramp Pesto Gnocchi

For this edition of Presto Pasta Night, I give you another dish made from the contents of my fridge, pantry, and freezer – utilizing things I needed to use before their drop dead date. One of the drawbacks of being a child-free couple is that things are never sold in appropriate quantities for singles and/or couples, and one is left scrambling at the last minute to use items that are leftover from other dishes (for example – a recipe may call for a cup of spinach, but at the farmers markets, you can only buy a bag of spinach, about 6-8 cups – see my point?). I was lucky enough to find a tiny pork tenderloin at Giant Eagle – 8 oz. total weight, the perfect size for the pair of us.

To make this dish, we sliced the pork tenderloins into 1″ thick rounds, and pounded them down a bit thinner, and sauteed them in a touch of olive oil, seasoned with a little salt and pepper. We made a pesto using a bunch of ramps (we peeled off the outer layer, but used the whole thing), a handful of spinach, a small handful of basil, about 3/4 cup of grated Parmesan, a pinch (maybe 1/8 to 1/4 cup) of pine nuts, and olive oil to the right consistency – because of the garlicky nature of the ramps, it was *really* strong, and a little went a long way. I sauteed some zucchini ribbons, and wilted some spinach into the zucchini mixture at the last minute, and tossed the veggies and a few tablespoons of the ramp pesto with a package of cooked gnocchi. Delicious. Not a pretty presentation but it tasted great.

2 thoughts on “Pork Tenderloin with Ramp Pesto Gnocchi

  1. Leftovers never looked so good! Thanks for sharing with Presto Pasta Nights.

  2. Love the idea, had to grin at the title, in Dutch a “ramp” means “disaster” and as I had just trashed my first ever gnocchi….

Leave a Reply

Your email address will not be published. Required fields are marked *