Turkey saltimbocca with bacon sauce

Ingredients for 4 servings:

• 4 small turkey schnitzels
• salt and pepper
• 10 leaves of sage, fresh
• 8 cherry tomatoes
• 50 g bacon (breakfast bacon)
• 1 tbsp almonds, sliced
• 500 g gnocchi from the refrigerated section
• 1 tsp butter
• 2 tbsp balsamic vinegar, white
• 80 ml dry white wine
• 1 tbsp honey, clear

Instructions

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

Flatten the schnitzels if necessary. Season with salt and pepper. Place a sage leaf on each half and fold the meat over. Place a sage leaf on each pocket and press down lightly. Wash and halve the tomatoes, dice the bacon. Toast the flaked almonds in a pan without fat until golden brown, then remove. Fry the bacon in the hot pan until crispy. Add the remaining sage and tomatoes, fry briefly, and remove everything. Now fry the turkey pockets in the hot bacon fat on each side. Meanwhile, cook the gnocchi according to the package instructions. Heat the butter in a second pan, then add the gnocchi and fry until golden brown. Remove the fried turkey pockets and keep warm. Deglaze the pan with vinegar and wine and bring to a boil. Add the honey and simmer for about 2 minutes. Return the bacon, tomatoes, flaked almonds, and meat to the pan. Season with salt and pepper. Serve sprinkled with almonds.