Pork medallions, gnocchi and gorgonzola sauce

Instructions

1. Bring a large saucepan of salted water to the boil for the gnocchi. Cook the gnocchi according to the package directions, then drain.
   
2. While the water is coming to the boil, on a clean working surface, press the pork medallions with the palm of your hand until they flatten slightly. Season on both sides with salt and pepper.
   
3. Heat the oil and butter in a large frying pan over high heat. Once the butter is melted, add half the pork and sear for 2-3 minutes per side. Transfer the cooked pork to a plate, cover and keep warm, then repeat with the remaining pork.
   
4. Once the pork has all been removed from the pan, increase the heat to high. Deglaze the pan with the white wine, stirring to scrape up any browned bits with a wooden spoon. Once the wine has almost evaporated, reduce the heat to medium-low and stir through the cream and crumbled gorgonzola. Simmer for 2 minutes, or until the sauce is smooth and thickened. Add the drained gnocchi to the pan, adding an extra splash of water if you prefer a thinner sauce.
   
5. Slice the pork. Divide the creamy gnocchi between plates and top with the pork, then sprinkle with the parsley and a little Parmesan cheese, if you like.