Gnocchi in Cream Sauce with Turkey Strips and Snow Peas

(about 50 min):

Clean, make, peel and press potatoes through a potato ricer, season with salt, pepper and nutmeg. Add flour, semolina, chive rolls, wild garlic cut into strips and yolk and mix everything together well. Roll out the mixture on a floured surface, cut into pieces (gnocchi) and dust repeatedly with flour. Put the gnocchi into slightly bubbling salted water and cook for a short time.

Fry tomatoes in a little bit of hot olive oil, season and steam briefly. Clean the peas, cut them into strips and sauté them in hot olive oil*.

Remove the gnocchi from the water with a slotted spoon and add to the snap peas. Cut the turkey ham into strips and add to the gnocchi. Add whipped cream and season with salt and pepper. Arrange the gnocchi in a deep dish, sprinkle with thyme, sprinkle with parmesan and place the tomatoes on top.

(*= sauté a little, fry briefly – remark of the creator of the recipe)

Our tip: It is best to use fresh herbs for a particularly good aroma!

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