Butter turkey rolls with basil carrots and roasted gnocchi

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut in half lengthwise. Place them side by side on a work surface. Season with salt and pepper. Spread with herb butter and sprinkle with parmesan. Roll up and stick together with wooden skewers.

2. 2

   Heat the oil in a large frying pan, fry the rolls in it vigorously on all sides. Deglaze with stock, bring to the boil, cover and stew for about 15 minutes. In the meantime, peel and wash the carrots and cut them into diagonal slices.

3. 3

   Put into boiling salted water and cook for 8-10 minutes. Put the gnocchi in boiling salted water and cook for about 2 minutes. Drain and let drain well. Wash the basil, shake dry and pluck the leaves from the stalks.

4. 4

   Heat clarified butter in a frying pan and fry the gnocchi for 3-4 minutes while turning. Remove the rolls from the stock and keep warm. Bring the stock to the boil again. Stir the starch and 4 tbsp. water until smooth. Stir into the boiling stock and season to taste with salt, pepper and sugar.

5. 5

   Add the rolls again. Drain the carrots, add the butter and basil, except for a few leaves for decoration, and toss briefly. Arrange rolls in sauce and carrots on a plate. Garnish with basil.

6. 6

   Gnocchi extra.

Nutrition Facts

KCAL
590 kcal

CARBS
46 g

FATS
26 g

PROTEINS
43 g