Sliced meat with gnocchi and pesto cream

Name: Sliced meat with gnocchi and pesto cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 40 g clarified butter; 1 package (500 g) Gnocchi (cooling shelf); 500 g Pork escalope; 1 bundle (150 g) Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 150 ml White wine; 125 ml Vegetable broth; 200 g Whipped cream; 150 g frozen peas; 7-10 Tbsp grated rind of 1/2 organic lemon; 2 TABLESPOONS pesto alla genovese

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

40 g clarified butter
1 package (500 g) Gnocchi (cooling shelf)
500 g Pork escalope
1 bundle (150 g) Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
150 ml White wine
125 ml Vegetable broth
200 g Whipped cream
150 g frozen peas
7-10 Tbsp grated rind of 1/2 organic lemon
2 TABLESPOONS pesto alla genovese

Directions

1
Heat 20 g clarified butter in a frying pan and fry the gnocchi until golden brown, turning them over. Remove from the pan and keep warm. In the meantime dab the escalopes dry and cut them into strips. Clean and wash spring onions, shake them dry and cut into slanted rings.
2
Heat 20 g clarified butter in the same pan, fry the escalope strips well while turning. Season with salt and pepper, dust with flour and sauté briefly. Add white wine, stock and cream and bring to the boil while stirring.
3
Add frozen peas and spring onions, bring to the boil and simmer for 2-3 minutes. Stir grated lemon peel and pesto into the sauce and season with salt and pepper. Fold in gnocchi.