John Myers
Ingredients for 4 servings:
- 400g Gorgonzola
- 300 ml milk
- 100 g crème fraîche
- 100 g leaf spinach, frozen or fresh, chopped
- 1 clove(s) garlic
- ½ tsp pepper
- ½ tsp herbal salt
- 1 tsp, leveled vegetable broth, instant
- 1,000 g gnocchi from the refrigerated section
- some butter or water
- a little cayenne pepper
- 4 thin turkey cutlets
- 2 tsp mustard
- some salt and pepper
- Paprika powder, hot
- 1 large gherkin(s)
- 2 sprigs rosemary
- 4 tbsp rapeseed oil
- 8 slices of bacon
Instructions
Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Wash the turkey cutlets and pat dry. Cut the cutlets lengthwise and season with salt and pepper on both sides. Cut the gherkin into thin slices lengthwise, then cut each in half. Add 1/4 teaspoon of mustard and 1/2 a slice of cucumber to each piece of meat and roll up the cutlets. Wrap a slice of bacon around each piece and secure with a toothpick. Sear the meat on all sides in oil over high heat, then reduce the heat to medium (lower if necessary) and add the rosemary sprigs. Continue cooking for about 12-15 minutes with the lid closed, turning occasionally. Then let the meat rest on the turned off stovetop. While the meat is cooking, prepare the sauce. Finely chop the garlic (do not press it, as this will release bitterness) and place it in a saucepan. Chop the Gorgonzola and add it to the pan as well. Now pour in the milk, add pepper, cayenne pepper, herb salt, and vegetable stock, and bring to a boil. Simmer gently over medium heat for 5 minutes to melt the cheese. Stir frequently. Turn the meat over occasionally. Now add the spinach and crème fraîche and simmer for another 5 minutes. Season to taste and add more salt if necessary. Heat the gnocchi in a pan with a little butter or heat in the microwave with 3 tablespoons of water at half power for about 4 minutes. Serve the roulades with the sauce and gnocchi.
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