Beef Roulade Stuffed with Prosciutto and Parmesan and Gnocchi

Pat the Beiried slices, sprinkle with grated Parmesan and top with basil leaves. Place prosciutto on top. Then roll up and tie with a kitchen spaghetti.

Sear the roulades in a pot with olive oil, add salt and pepper.

Add the contents of the KNORR Pure Gravy Pot to 250 ml of hot (but not boiling) water. Mix the product carefully with a whisk. Bring the sauce to a boil and simmer for 1 minute.

Deglaze the roulades with red wine, pour in the KNORR Sauce Pur Bratensauce and simmer gently, steaming the roulades for 20 minutes.

In the meantime, boil the potatoes with skin until soft and then peel them.

Press potatoes through a potato ricer and mix with eggs, flour, semolina, salt and pepper.

Let potato mixture rest for 10 minutes, then form finger-thick rolls and cut gnocchi with a knife.

Cook the gnocchi in salted water.

Fry the cocktail tomatoes in a pan with margarine, ketchup and balsamic vinegar in the preheated oven at 180°C for 15 minutes. Then mix in the gnocchi.

Remove the spaghetti from the roulades, cut them in half and serve them with the sauce, basil and gnocchi.

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