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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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