Gnocchi, turkey ragout, and apple red cabbage parcels

Ingredients for 2 servings:

• 400 g turkey breast fillet(s)
• 400 g gnocchi, from the refrigerated section
• 2 m.-sized carrot(s)
• 1 onion(s), red
• 1 stalk(s) leek
• 100 ml vegetable stock
• 1 jar red cabbage with apple, approx. 650 g
• 2 tbsp oil
• 1 pinch(s) of salt and pepper
• 1 pinch(s) thyme, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Wash the turkey breast fillet and cut into bite-sized pieces. Peel the carrots and onion and dice them into small cubes. Finely slice the leek. Heat the oil in a pan, sauté the carrots, onion, and leek for 2-3 minutes. Add the turkey pieces and fry. Season with salt, pepper, and thyme. Pour in the vegetable stock and simmer the ragout for about 15 minutes over medium heat. Meanwhile, cook the gnocchi in boiling salted water according to the instructions for about 2 minutes until golden brown. Remove the ragout from the heat when the liquid has almost evaporated. Place two pieces of aluminum foil (30 x 40 cm) on the work surface. Arrange the apple-red cabbage in the center, then add the gnocchi and turkey ragout in equal portions. Fold the aluminum foil upwards, leaving a finger-width opening. Bake the parcels in a preheated oven at approximately 200°C (fan oven) for approximately 10 minutes on the middle rack. Remove and serve immediately. A quick tip: If you’re worried about the parcels leaking, place them in a casserole dish. Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for the parcels. If you use acid (apple red cabbage) and salt, this is recommended for health reasons.