Summary

Ingredients

• some oil, for frying
• 1 leek
• 500 g turkey breast fillet (s)
• 1 large carrot (s)
• 1 zucchini
• 400 ml vegetable stock
• 200 ml whipped cream
• 100 g Goronzola
• salt and pepper
• 1 teaspoon cornstarch or some sauce thickener

Also: for the spaetzle

• 300 grams flour
• 0.5 teaspoon ½ salt
• 2 egg (s)
• 250 ml milk

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Instructions

1. Halve the leek lengthways, wash and cut into fine strips. Then briefly toast in a pan with a little oil.
2. Cut the turkey breast fillet into bite-sized pieces, add and fry well all over. Peel the carrot and cut into small sticks (julienne). Quarter the zucchini lengthways and cut into slices approx. 1/2 cm thick. Put both in the pan and let fry briefly. Then pour in the vegetable stock and whipped cream.
3. Cut the Gorgonzola into pieces, add to the pan and let it melt. Season to taste with salt and pepper. Simmer gently for 10 minutes.
4. In the meantime, quickly beat the ingredients for the spaetzle into a smooth dough. With the help of a spaetzle sieve or the spaetzle press, press the dough into boiling salted water. As soon as the spaetzle floats on the surface, place in a sieve and drain well.
5. Mix the cornstarch with a little cold water and bind the turkey pan with it.
6. Add the finished spaetzle and mix in.
7. Serve with a salad.