John Myers
Szeged Turkey Casserole with Gnocchi
The perfect szeged turkey casserole with gnocchi recipe with a picture and simple step-by-step instructions.
- 400 g Turkey meat
- 400 g Gnocchi
- 1 Can Sauerkraut drained 520 gr.
- 1 Pc. Red peppers
- 200 g Baby pineapple fresh
- 100 ml White wine
- 200 ml Rama Cremefine 7%
- 200 g Grated cheese
- Salt and pepper
- Olive oil
- Dice turkey, paprika and pineapple. Drain the sauerkraut well. Fry the meat vigorously in a pan with hot olive oil. Season with salt and pepper, deglaze with 250 ml water and simmer for 20 minutes. Pour through a sieve to collect the stock. Put the meat aside. Grease a baking dish. Mix all ingredients in it, do not cook the gnocchi beforehand! I added a few more chilli flakes. Bring the stock to the boil, pour in 100ml white wine and thicken a little. Then add 200 ml Rama Cremefine and season if necessary. Pour over the casserole and sprinkle with cheese. Bake in the oven for 30 minutes at 200 °.
Annotation:
- I had 200 grams of pineapple, which was a bit too fruity for us. The next time I would only take 100 grams.
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