Preheat the oven to 220°C/430°F.
Pour milk into a blender, add 50g of grated parmesan, 10 pieces of gnocchi and a pinch of black pepper. Blitz until smooth to make a sauce.
In a 26cm/10” non-stick ovenproof frying pan, place remaining gnocchi and frozen vegetables. Pour over the sauce. On medium heat, bring to the boil and simmer for approximately 5 minutes.
Brush a deep baking tray with olive oil. On a sheet of baking paper, lay 4 prosciutto slices side by side, slightly overlapping, spread with 1 tbsp of green pesto. Trim the pork fillet, if required, and rub all over with a pinch of black pepper. Lay the pork across one end of the prosciutto and using the paper as a guide, roll the fillet in prosciutto. Place on the oiled baking tray and repeat with the other fillet.
Sprinkle the remaining grated parmesan over the gnocchi; carefully transfer the frying pan to the oven. Place the prepared pork fillets at the bottom of the oven and cook for 30 minutes.
After 25 minutes, take the pork fillets out of the oven. Using the sage as a brush, baste the pork with the juices from the tray, then carefully tear the sage leaves, sprinkle over the pork fillets and return to the oven for another 5 minutes.
Remove fillets from the oven, leaving the gnocchi cooking. Set the fillets aside to rest for 5-10 minutes, slice as desired, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork.
Could use rosemary or thyme in place of sage.
If you do not have an ovenproof frying pan, carefully transfer the gnocchi with a large spoon to an oven-safe dish before sprinkling with grated parmesan.
