Summary

Ingredients

• 1 kg turkey breast in one piece
• 5 slices bacon
• Clarified butter for frying
• salt and pepper
• little chilli
• tarragon
• 600 g spinach leaves (frozen), chopped
• 150 g Goronzola
• 200 ml cream
• 100 ml chicken broth
• 1 clove garlic
• nutmeg
• 30 g pine nuts
• Parmesan, freshly grated
• 1 package gnocchi (refrigerated shelf)

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Instructions

1. Cut the turkey breast into 5 thick pieces. Spice them up and fry them briefly but vigorously in the hot clarified butter. Remove, wrap each with a strip of bacon and keep warm.
2. Cook and drain the gnocchi according to the instructions on the package. Brush a baking dish with clarified butter and place the gnocchi in it.
3. In the meat pan, slowly heat the spinach (I had the cubes, which are very easy to portion) with Gorgonzola, cream, the whole and lightly pressed clove of garlic (can then be easily removed later) and chicken stock. Stir until the cheese has melted. Season to taste with nutmeg, pepper and salt.
4. Spread the meat on the gnocchi and fill in the spaces with the spinach and gorgonzola sauce. The meat should be kept free of sauce as much as possible so that the bacon has a chance to become crispy. Scatter the pine nuts over the whole thing and sprinkle lightly with the parmesan.
5. Cook in a preheated oven at 175 ° C for approx. 40 minutes.
6. It tastes even better with homemade gnocchi, of course, but then it no longer falls under the heading quick cuisine.