John Myers
Ingredients for 5 servings:
- 1 kg turkey breast in one piece
- 5 slices of bacon
- Clarified butter for frying
- salt and pepper
- little chili
- tarragon
- 600 g leaf spinach, frozen, chopped
- 150g Gorgonzola
- 200 ml cream
- 100 ml chicken broth
- 1 clove(s) garlic
- nutmeg
- 30 g pine nuts
- Parmesan, freshly grated
- 1 package of gnocchi (refrigerated shelf)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
quick, spicy and juicy
Cut the turkey breast into 5 thick pieces. Season them and sear briefly but vigorously in a pan in hot clarified butter. Remove from the pan, wrap each piece in a strip of bacon, and keep warm. Cook the gnocchi according to the package instructions and drain. Brush a baking dish with clarified butter and place the gnocchi in it. In the meat pan, slowly heat the spinach (I used diced pieces, which are very easy to portion) with Gorgonzola, cream, the whole, lightly crushed garlic clove (this can be easily removed later), and chicken stock. Stir until the cheese is melted. Season with nutmeg, pepper, and salt. Divide the meat among the gnocchi and fill the spaces between them with the spinach and Gorgonzola sauce. The meat should be as free of sauce as possible so the bacon has a chance to crisp up. Scatter the pine nuts over the meat and sprinkle lightly with Parmesan cheese. Cook in a preheated oven at 175°C (top/bottom heat) for about 40 minutes. It tastes even better with homemade gnocchi, of course, but then it no longer falls under the “quick cooking” category.
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