Gnocchi Pan with Strips Of Cutlet

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g nocchi from the refrierated shelf
  • 3 pork schnitzel
  • 1 bunch spring onion (s)
  • 200 g peas, frozen
  • 150 ml vegetable stock
  • 200 ml cream
  • 2 tablespoon pesto, green
  • 1 tablespoon flour
  • salt and pepper
Gnocchi Pan with Strips Of Cutlet
Gnocchi Pan with Strips Of Cutlet

Instructions

  1. Fry the gnocchi in a little oil until golden brown, remove from the pan and keep warm. Cut the schnitzel into narrow strips, fry, season with salt and pepper, dust with flour and sweat. Deglaze with the broth and cream and simmer for about 5 minutes.
  2. Cut the spring onions into small rings and add to the meat with the peas. Simmer again for about 5 minutes. Stir in the pesto and fold the gnocchi into the mixture.

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