Prosciutto pork fillet

Oozy cheesy gnocchi & pea gratin, pesto & crispy sage

Prosciutto pork fillet

Prosciutto pork fillet

Serves Serves 4
Time Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 674 34%
  • Fat 25.7g 37%
  • Saturates 9.4g 47%
  • Sugars 9g 10%
  • Salt 2.8g 47%
  • Protein 51.7g 103%
  • Carbs 59.1g 23%
  • Fibre 6.1g -
Of an adult's reference intake
Recipe From

7 Ways

By Jamie Oliver
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  • 500 ml semi-skimmed milk
  • 60 g Parmesan cheese
  • 500 g potato gnocchi
  • 320 g frozen peas
  • 8 slices of higher-welfare prosciutto
  • olive oil
  • 2 tablespoons green pesto
  • 1 x 500 g piece of higher-welfare pork fillet
  • ½ a bunch of sage , (10g)
Tap For Method
Recipe From

7 Ways

By Jamie Oliver
Tap For Ingredients


Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes.

About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork


If you want to make your own pesto, rip the leafy half of a bunch of fresh basil into a pestle and mortar and pound with a pinch of sea salt. Grind in a small handful of pine nuts and a quarter of a garlic clove, then finely grate in some Parmesan cheese and loosen with good extra virgin olive oil. So simple, so delicious.

Add broad beans and chopped asparagus to the gnocchi with the peas, if you like.

Recipe From

7 Ways

By Jamie Oliver