Turkey rolls with ricotta filling

Ingredients for 4 servings:

• 12 turkey schnitzels, thin, approx. 60 g each
• 250 g ricotta
• 1 can of tomatoes, 850 ml
• 400 g gnocchi
• 150 ml white wine
• 75 g Parmesan, grated
• 30 g capers
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 bunch of sage
• 1 bunch of parsley
• 1 pinch(s) of sugar
• 1 tbsp butter
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the herbs (except for 12 sage leaves) and mix with the ricotta. Season with salt and pepper. Season the meat with salt and pepper, spread with the seasoned ricotta, and sprinkle with Parmesan cheese. Roll up the turkey cutlets, top each with a sage leaf, and secure with wooden skewers. Lightly chop the canned tomatoes, dice the onion, and garlic. Heat oil in a pan, brown the turkey cutlets all over, then remove. Brown the onion and garlic in the frying fat, add the tomato paste, and cook briefly. Deglaze with tomatoes and white wine, bring to a boil, and season with salt, pepper, and sugar. Mix the capers into the sauce, add the cutlets, and simmer, covered, for 10 minutes. Melt the butter and fry the gnocchi until golden brown.