Stuffed turkey schnitzel with herb gnocchi

Name: Stuffed turkey schnitzel with herb gnocchi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g floury potatoes; 3 Tomatoes; 1 Onion; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 thick turkey escalopes (approx. 200 g each); 7-10 Tbsp grated nutmeg; 60–75 g Durum wheat semolina; 4 Stem(s) Parsley; 1/2 bunch Chives; 40 g + 1 teaspoon of cornflour; 3 Egg yolk (size M); 2-3 TABLESPOONS Oil; 2-3 TABLESPOONS demerara sugar; 250 ml Vegetable broth; 4-5 Tbsp Balsamic vinegar; 7-10 Tbsp Chive straws; 7-10 Tbsp Flour; 4 wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g floury potatoes
3 Tomatoes
1 Onion
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 thick turkey escalopes (approx. 200 g each)
7-10 Tbsp grated nutmeg
60–75 g Durum wheat semolina
4 Stem(s) Parsley
1/2 bunch Chives
40 g + 1 teaspoon of cornflour
3 Egg yolk (size M)
2-3 TABLESPOONS Oil
2-3 TABLESPOONS demerara sugar
250 ml Vegetable broth
4-5 Tbsp Balsamic vinegar
7-10 Tbsp Chive straws
7-10 Tbsp Flour
4 wooden skewers

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Meanwhile, for the meat filling, wash the tomatoes, quarter them, remove seeds and finely dice the flesh. Peel onion and garlic and dice finely. Mix tomato pulp, salt, pepper, onion and garlic
2
Wash the meat, dab dry, cut a pocket into each cutlet from one side with a sharp knife. Season the inside with salt and pepper. Refrigerate the meat. Drain potatoes, quench briefly, remove skin. Press the hot potatoes through a potato press. Season with salt, pepper and nutmeg. Stir in semolina with a mixing spoon. Let the potato mixture rest for about 10 minutes
3
Wash parsley and chives, shake dry and chop finely. Stir 40 g starch and egg yolks into the potato mixture. Mix in herbs, up to 1 teaspoon for garnishing, and let cool completely
4
Form potato dough into rolls on a floured work surface. Cut into about 40 pieces and form small oval dumplings. Press one side slightly with a fork
5
Place 2-3 portions in plenty of boiling salted water. Cook over low to medium heat for 5-7 minutes (do not boil). Remove with a skimmer, drain well and keep warm
6
At the same time fill the tomato-onion mixture into the meat pockets, put the remaining tomato filling aside for garnishing. Stick the meat together with a wooden skewer. Heat the oil in a large pan and fry the meat on each side for 3-4 minutes at medium heat. Take out and keep warm
7
Sprinkle the roasting set with sugar, let it caramelize briefly, deglaze with stock and vinegar, season with salt and pepper. Bring to the boil and simmer for 2-3 minutes. Stir 1 tsp. starch and 2-3 tbsp. water until smooth. Stir into the boiling liquid, bring to the boil again and simmer for about 1 minute
8
Sprinkle a schnitzel, some sauce with meat filling put aside and arrange gnocchi on plates. Sprinkle gnocchi with chives and garnish
9
Waiting time approx. 40 minutes