Baked veal escalope with gnocchi in mushroom cream sauce

Ingredients for 4 servings:

• 4 veal escalopes
• 2 can/n tomatoes, chopped, optionally fresh tomatoes, peeled and chopped
• herbs, Italian
• 1 onion(s)
• n. B. garlic
• Cheese (Gouda), medium-aged, grated
• 4 tbsp olive oil
• 2 cups of cream
• Parmesan, grated
• 4 mushrooms, fresh
• 1 slice(s) of cooked ham
• 400 g gnocchi
• salt and pepper
• Broth, granulated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the veal escalopes, clean if necessary, and season with salt, pepper, and paprika. Briefly fry, then place in a casserole dish. Chop the onion and sauté in a pan with a little olive oil until translucent. Add the chopped tomatoes and Italian herbs, bring to a boil, and season to taste. Add a little chopped garlic, if desired. Pour the tomato sauce over the veal escalopes, sprinkle with the Gouda cheese, and bake in the oven at 200°C for about 20 minutes. Meanwhile, cook the gnocchi, either according to the package instructions or freshly made, drain, and set aside. Slice the mushrooms as desired, finely slice the ham, and fry both in a little olive oil, then pour over the cream. Bring to a boil, season with salt, pepper, and a little broth. Stir in the Parmesan cheese, then add the gnocchi. Serve with the escalopes.