Gnocchi pan with schnitzel strips

Name: Gnocchi pan with schnitzel strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Pork escalope; 1 collar Spring onions; 2 TABLESPOONS Butter; 1 package (500 g) Gnocchi (cooling shelf); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 150 ml dry white wine; 200 g Whipped cream; 150 g frozen peas; 2 TABLESPOONS Pesto (glass)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

That's how you cook after work fast! Throw the gnocchi, meat and vegetables into the pan and then season with pesto cream sauce.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Pork escalope
1 collar Spring onions
2 TABLESPOONS Butter
1 package (500 g) Gnocchi (cooling shelf)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
150 ml dry white wine
200 g Whipped cream
150 g frozen peas
2 TABLESPOONS Pesto (glass)

Directions

1
Dab cutlets dry and cut into thin strips. Clean and wash spring onions and cut into fine rings.
2
Heat butter in a large frying pan. Fry the gnocchi in it until golden brown all around. Take them out.
3
Heat the oil in the frying fat. Brown the meat all around. Season with salt and pepper. Dust with flour and sauté briefly. Deglaze with wine, 1⁄8 l water and cream, bring to the boil while stirring.
4
Stir in frozen peas and 3⁄4 spring onions, bring to the boil again and simmer for about 3 minutes. Season to taste with pesto, salt and pepper. Fold in the gnocchi and heat up again briefly. Sprinkle the rest of the spring onions over the gnocchi.