Zucchini steak with chanterelle gnocchi

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the zucchini, dab dry and cut 1 zucchini in half lengthwise. Cut 4 thin slices from each half lengthwise. Cut the remaining zucchini into small cubes. Put the chanterelles in a sieve and drain. Wash the marjoram and dab dry.

2. 2

   Finely chop the leaves of 3 stalks. If necessary, flatten steaks between 2 layers of foil, then season with salt and pepper. Spread a thin layer of tomato paste on one side and cover each with 2 slices of zucchini. Fold the steaks together, garnish with 1/2 a marjoram stalk and stick together with a toothpick. Heat 1 tablespoon of oil in a pan. Fry the gnocchi for 4-5 minutes until golden brown. After approx. 2 minutes add diced zucchini. In the meantime, heat 1 tablespoon of oil in a frying pan and fry the escalopes on both sides. Cook the escalopes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 5-8 minutes. Finally add the chanterelles to the gnocchi and fry for approx. 1 minute.

3. 3

   Fry the gnocchi for 4-5 minutes until golden brown. After approx. 2 minutes add diced zucchini. In the meantime, heat 1 tablespoon of oil in a frying pan and fry the escalopes on both sides. Cook the escalopes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 5-8 minutes. Finally add the chanterelles to the gnocchi and fry for approx. 1 minute. Before serving, add butter to the gnocchi and fry briefly. Arrange the gnocchi with the steaks

Nutrition Facts

KCAL
350 kcal

CARBS
39 g

FATS
9 g

PROTEINS
28 g