Turkey strips with pesto cream

Ingredients for 4 servings:

• 1 pack of gnocchi (500 g)
• 500 g turkey schnitzel
• 1 bunch of spring onions
• 1 tbsp flour
• salt and pepper
• ½ lemon(s), untreated, zest of which
• 150 ml white wine
• 125 ml vegetable stock
• 200 ml cream
• 150 g peas, frozen
• 2 tbsp Pesto Genovese
• 4 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the gnocchi according to the instructions, drain, and let it drain slightly. Heat 2 tablespoons of oil in a large pan and fry the gnocchi until golden brown. Remove from the pan and keep warm. Cut the turkey cutlets into strips and slice the spring onions into thin diagonal rings. Heat 2 tablespoons of oil in a pan and fry the turkey strips until browned, turning occasionally. Season with salt and pepper, dust with flour, and sauté briefly. Add the white wine, stock, and cream, and bring to a boil while stirring. Add the frozen peas and spring onions, and simmer for 2-3 minutes. Finally, add the lemon zest and pesto. Season to taste with salt and pepper. Fold in the gnocchi and serve. Of course, you can also replace the oil with clarified butter.