Roast turkey with parmesan crust and gnocchi
easy
75 mins
75 mins
Ingredients
- 1 kg Turkey Breast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Olive oil
- 3 Stem(s) flat leaf parsley
- 3 Stem(s) Marjoram
- 1 Onion
- 1 Garlic clove
- 1 untreated lemon
- 1 Egg
- 2 TABLESPOONS grated parmesan cheese
- 750 g cherry tomatoes
- 1 Rosemary stalk
- 400 g Gnocchi (from the deli counter)
- 2 TABLESPOONS Butter
- 6 fine leaves of sage
- 7-10 Tbsp fresh herbs
Directions
- 1
Wash the turkey breast and pat dry. Season with salt and pepper. Drizzle a fat pan of the oven with 2 tablespoons of olive oil. Place the roast on top. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 50 minutes. In the meantime, wash and chop parsley and marjoram for the crust.
- 2
Peel onion and garlic and chop finely. Wash the lemon and grate the peel. Halve the lemon and squeeze the juice. Mix herbs, onion, garlic, lemon peel and juice, egg and parmesan. Wash and clean the tomatoes. Wash the rosemary, remove the needles from the stalks. Deglaze roast with 200 ml water. Spread the crust on the roast. Spread tomatoes and rosemary around the roast. Season with salt and pepper. Drizzle roast with 2 tablespoons of olive oil and bake for about 12 minutes. Meanwhile cook the gnocchi for 1 minute in boiling salted water, drain.
- 3
Spread the crust on the roast. Spread tomatoes and rosemary around the roast. Season with salt and pepper. Drizzle roast with 2 tablespoons of olive oil and bake for about 12 minutes. Meanwhile cook the gnocchi for 1 minute in boiling salted water, drain. Melt butter. Fry sage leaves and gnocchi in it. Serve roast, tomatoes and gnocchi garnished with fresh herbs
Nutrition Facts
660 kcal
42 g
21 g
71 g
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