Antipasti gnocchi salad with turkey escalope
very easy
40 mins
40 mins
Ingredients
- 1 Courgette
- 2 red peppers
- 1 Garlic clove
- 3 Stem/s Thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Olive oil
- 1 TABLESPOON clarified butter
- 1 pck. (each 600 g) Gnocchi (cooling shelf)
- 6 Turkey escalope (approx. 80 g each)
- 3 Tomatoes
- 3 TABLESPOONS light balsamic vinegar
- 50 g Arugula
- 4 Stem/s Basil (e.g. basil with a bubble head)
Directions
- 1
Clean and wash the zucchini, cut them in half lengthwise and cut them into thin slices. Clean, wash and cut the peppers into strips. Peel garlic and chop finely. Wash thyme, shake dry and strip the leaves from the stalks. Mix vegetables, garlic, thyme, 1 teaspoon salt and 2 tablespoons of oil.
- 2
Heat clarified butter in a large frying pan. Fry the gnocchi in it for 3-4 minutes until golden brown and take them out. Fry the vegetables in the hot pan for about 5 minutes while turning them and take them out.
- 3
Wash the schnitzel and dab dry well. Heat 2 tablespoons of oil in a hot pan. Fry the schnitzels on each side for about 2 minutes. Season with salt and pepper, remove. Let everything cool down.
- 4
For the dressing, wash the tomatoes and grate them coarsely, up to the stem base. Mix with vinegar. Season to taste with salt, pepper and sugar.
- 5
Sort the arugula, wash and shake dry. Wash basil, shake dry and remove leaves. Mix gnocchi, roasted vegetables, rocket and dressing, arrange. Sprinkle with basil. Eat schnitzel with it.
- 6
For on the way: Take rocket and basil separately from the salad, fold in before eating. Also pack cutlets separately.
Nutrition Facts
340 kcal
35 g
10 g
25 g
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