Italian veal rolls

Name: Italian veal rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 4 Tomatoes; 4 thin slices of veal cutlet (approx. 125 g each); 50 g Rocket; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 50 g freshly grated Parmesan cheese; 50 g Pancetta (ham, cut very thin); 2 TABLESPOONS Oil; 2-3 stem(s) Basil; 100 ml Vegetable broth (instant); 1 can(s) (425 ml) peeled tomatoes; 7-10 Tbsp Sweet peppers; 1 package (400 g) Gnocchi; 15 g Butter; 25 g Pine nuts; 4 wooden skewers; 7-10 Tbsp Basil, parmesan and rocket

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
4 Tomatoes
4 thin slices of veal cutlet (approx. 125 g each)
50 g Rocket
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
50 g freshly grated Parmesan cheese
50 g Pancetta (ham, cut very thin)
2 TABLESPOONS Oil
2-3 stem(s) Basil
100 ml Vegetable broth (instant)
1 can(s) (425 ml) peeled tomatoes
7-10 Tbsp Sweet peppers
1 package (400 g) Gnocchi
15 g Butter
25 g Pine nuts
4 wooden skewers
7-10 Tbsp Basil, parmesan and rocket

Directions

1
Peel and finely dice the onions and garlic. Clean, wash and chop the tomatoes. Wash the meat and dab dry with kitchen paper. Wash rocket and pat dry. Season meat from one side with salt, pepper and half of the garlic and onions. Cover with parmesan and rocket and roll up.
2
Stick together with wooden skewers and wrap with ham. Heat the oil in a frying pan, add the rolls and fry all around, turning. In the meantime, wash the basil, dab dry, pluck the leaves from the stalks and cut into strips. Add the tomatoes, remaining onions and garlic and fry briefly. Add basil. Deglaze with stock and tomatoes, bring to the boil and braise at low heat for 8-10 minutes. Then season to taste with salt, pepper and paprika. In the meantime, put the gnocchi in boiling salted water and simmer for 1 minute. Pour into a sieve and drain. Melt butter in a pan, add gnocchi, fry briefly while turning. In the meantime, roast pine nuts in a pan without fat until golden brown. Arrange rolls with sauce and gnocchi on plates.
3
Then season to taste with salt, pepper and paprika. In the meantime, put the gnocchi in boiling salted water and simmer for 1 minute. Pour into a sieve and drain. Melt butter in a pan, add gnocchi, fry briefly while turning. In the meantime, roast pine nuts in a pan without fat until golden brown. Arrange rolls with sauce and gnocchi on plates. Sprinkle with pine nuts and serve. Garnish with basil, parmesan slices and rocket