Turkey and Brussels Sprout Gnocchi Gratin

Ingredients for 4 servings:

• 600 g gnocchi from the refrigerated section
• 600 g Brussels sprouts
• salt water
• 600 g turkey medallions
• ½ bunch of spring onions
• 3 tbsp oil
• 300 g cream
• 200 g herb cheese spread
• 100 g Emmental cheese, grated
• salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

quick, tasty, great party dish to prepare

Clean the Brussels sprouts and cook them al dente in salted water for about 10 minutes. Slice the spring onions into thin rings. Arrange the gnocchi and Brussels sprouts in a baking dish. Heat the oil in a pan and fry the spring onions briefly, then add them to the baking dish. Then fry the turkey medallions, seasoned with salt, pepper, and chili, in the pan and arrange them on top of the vegetables. Deglaze the pan with cream, stir in the cream cheese, and season to taste with salt, pepper, and chili. Pour the sauce over the chicken pieces. Sprinkle with Emmental cheese. Bake in a hot oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 30 minutes. Tips: Instead of gnocchi, you can also use potato wedges that have been pre-cooked for 10 minutes. It’s also delicious to add a few cherry tomatoes to the gratin. For a special touch, add 2 cl Metaxa to the cream sauce.