John Myers
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Turkey Schnitzel – Spinach Gnocchi – Carrots
The perfect turkey schnitzel – spinach gnocchi – carrots recipe with a picture and simple step-by-step instructions.
for the spinach gnocchi
- 250 g Peeled potatoes, freshly cooked and mashed
- 250 g Baby spinach fresh not cooked
- 100 g Durum wheat semolina (twice ground)
- 1 piece Egg yolks fresh
- 1 piece Pepper and salt
- 1 piece Freshly grated nutmeg
the carrots
- 400 g Carrots
- 400 g Freshly ground caraway seeds
- 400 g Pepper and salt
- 1 tablespoon Forest blossom honey
- 50 g Butter
the turkey breast schnitzel
- 750 g Turkey breast fillet
- 750 g Black pepper from the mill
- 750 g Salt from the mill
- 750 g Smoked paprika
- 3 piece Onion blue
- 1 branch Rosemary fresh
- 1 branch Fresh thyme
- 200 ml Cream 30% fat
- 50 g Butter to set (ice cold)
Various (can not have to) I’ll take it
- 5 tablespoon Clarified butter for frying the turkey schnitzel
- 0,25 liter Milk for cooking the carrots
- 50 g Nut butter to refine the carrots
- Butter for cooking the gnocchis in the pan
- Some lime zest to finish the gnocchis
Make the spinach gnocchi
- After the peeled potatoes are cooked and pureed, the remaining ingredients are added according to the list of ingredients. Then mix everything well again and add enough semolina until the mixture can be rolled. Before I cut the gnochi into individual parts, I press the pattern into the dough with a fork. When the roll is ready, wrap it in cling film and let it rest for a while. I put the roll in the fridge because then the gnocchi can be cut or shaped better later. They need about 7-8 minutes to cook in water or about 10 minutes (medium heat) when they are cooked in the pan by turning them over and over in butter. As a finish, I personally like to add some lime zest to the gnocchis.
Prepare the carrots
- Brush the carrots off and then rinse them well under running water. Cut slices with a slicer (preferably with a wave pattern for the look) and then cook in milk or a little salted water until al dente. Catch the cooking juice from the carrots in a bowl (I will add the turkey schnitzel as a finisher later). Put the cooked carrots back in the pot and refine with nut butter and the spices listed. Put the lid on and keep it warm.
Preparing the turkey fillet schnitzel
- You start by cutting the schnitzels (I cut them quite thick like a steak). Peel the onions – halve and cut into slices. Heat the clarified butter in a pan or on a plate. Now fry the schnitzel on all sides without any seasoning for a total of 5 minutes. Then they are seasoned and the onion is added. As soon as the onion has turned color, add the remaining carrot stock and cream. Let everything simmer again for 5 minutes. The schnitzel is now done and can be removed. The remainder is combined by adding ice-cold butter and serves as “a kind of topping” for refinement and as an accompaniment to the schnitzel.
- Everything ready then only the plates (example my pictures) are arranged. I think it’s a great play of colors on the plate.
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