Summary

Ingredients

• 400 g nocchi
• 300 g turkey schnitzel
• 1 small Head broccoli
• 1 leek
• 150 g crème fraîche, or léère
• 1 small orange (s)
• 1 teaspoon mustard, medium hot
• 2 tablespoon pine nuts
• Pinch (s) salt, pepper
• 1 tablespoon oil, for frying

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Instructions

1. Toast the pine nuts in a pan without fat until they smell fragrant, remove and set aside.
2. Bring 1.5-2 liters of salted water to a boil in a saucepan.
3. In the meantime, wash the broccoli, pat dry and cut into florets. Cut turkey escalope into strips or cubes and season with salt and pepper or other means, clean the leek and cut into rings.
4. Put the broccoli in the boiling water and simmer for 5 minutes. When using ready-made gnocchi, you can add them to the broccoli in the water according to the specified cooking time. Then pour off the water and drain both well in a sieve.
5. Heat the oil in a pan and sear the meat on both sides, then reduce the heat and add the leek and simmer for about 2-3 minutes.
6. Meanwhile, cut the orange in half and squeeze out. Mix the juice with the mustard and the creme fraîche or légère and season with salt and pepper. You can also use less juice if the orange aroma is too intense or the cream is too runny.
7. Add the gnocchi and broccoli to the pan and mix with the meat and leek. Carefully fold in the orange cream and only heat it up briefly, then fill onto plates and serve sprinkled with the pine nuts!