Steamed Pork Tenderloin with Potato Gnocchi and Pumpkin Vanilla Chutney

For the Steamed Pork Tenderloin with Potato Gnocchi and Pumpkin-Vanilla Chutney, trim the pork tenderloin and steam in the steamer at 80°C for about 15 to 20 minutes. Remove from the steamer and let rest in aluminum foil. Finely chop the herbs and roll the pork tenderloin in them just before serving.

Peel the pumpkin and onion and cut both into small cubes. Heat some olive oil and sauté the vegetables in it. Remove the seeds from the chili and cut it into fine strips. Add to the pumpkin along with the vegetable soup and simmer gently for 5 minutes.

For the potato gnocchi, peel the potatoes and boil them until soft, preferably the day before, or let them steam out well. Press them through a potato ricer and knead them with the flour and the egg yolk. Let the flour swell for 5 minutes, then roll the mixture into a long sausage and cut into small pieces. For the typical gnocchi pattern, press in with a fork and simmer in salted water for 5 minutes. Lift out of the water and fry in a little olive oil. Season with pepper, salt and nutmeg.

For the chutney, quarter and seed the tomatoes and cut into small cubes. Add the cooked pumpkin and lightly puree everything with a hand blender. Scrape out the vanilla pod and add the pulp to the chutney. Add lime juice, salt and pepper to taste. Cut the steamed pork tenderloin into pieces and serve with the gnocchi and the pumpkin-vanilla chutney. Serve with a notch

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