Turkey rolls with rocket ricotta filling

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Clean and wash the beans. Wash and drain the rocket. Chop the pine nuts and half of the rocket.

2. 2

   Set aside some chopped pine nuts for sprinkling. Mix the rest of the seeds, rocket and ricotta. Season with some salt and pepper. Wash the meat, dab dry, cut in half or in thirds depending on the size and tap the meat between 2 layers of foil to make it flatter.

3. 3

   Season with salt and pepper. Spread the cutlets with the ricotta mixture and place the remaining rocket on one end. Roll up meat into small roulades and pin them with toothpicks. Cook the beans in boiling salted water for about 15 minutes.

4. 4

   Heat 1 tablespoon of oil in a frying pan. Fry the rolls in it for 4-5 minutes. Add stock and wine, cover and cook over a low heat for 7-8 minutes. Heat 2 tablespoons of oil in a second pan and fry the gnocchi for about 5 minutes, turning them over.

5. 5

   Season to taste with salt and nutmeg. Peel and chop the onion. Drain the beans, put them back into the pot with butter and onion, toss for 2-3 minutes, season with salt, pepper and 1 pinch of sugar. Pour cream into the sauce with the meat, bring to the boil, stir in the sauce thickener and simmer briefly.

6. 6

   Season the sauce with salt, pepper and a little sugar. Arrange the beans, sauce and rolls, sprinkle with the rest of the pine nuts. Add the gnocchi.

Nutrition Facts

KCAL
730 kcal

CARBS
51 g

FATS
31 g

PROTEINS
57 g