Salad with Pan-Fry Gnocchi Pumpkin, Grilled Turkey Breast and Seasonal Vegetables (Lettuce, Tomatoes & Radicchio)
10
easy
Salad with Pan-Fry Gnocchi Pumpkin, Grilled Turkey Breast and Seasonal Vegetables (Lettuce, Tomatoes & Radicchio)
10
easy
Salad with Pan-Fry Gnocchi Pumpkin, Grilled Turkey Breast and Seasonal Vegetables (Lettuce, Tomatoes & Radicchio)
INGREDIENTS
1pack La Famiglia Rana Pan-Fry Gnocchi Pumpkin
10grbutter
120grmixed salad leaves
70grturkey breast
40grtomatoes chopped
40grradicchio (chicory) chopped
extra virgin olive oil
balsamic vineger
salt
METHOD
Cut the turkey breasts into thin strips and cook under a pre-heated grill, 5 minutes on each side, adding some coarse grains of sea salt.
Plate the turkey, adding the tomatoes, radicchio and mixed salad leaves.
Meanwhile, melt the butter over a medium heat, using a large non stick frying pan. Add the gnocchi and cook following the instructions given on the pack, then put to one side.
Add the gnocchi to the plate mixing with the turkey and salad leaves. Season with a little salt, olive oil and balsamic vinegar then serve.
Cut the turkey breasts into thin strips and cook under a pre-heated grill, 5 minutes on each side, adding some coarse grains of sea salt.
Plate the turkey, adding the tomatoes, radicchio and mixed salad leaves.
Meanwhile, melt the butter over a medium heat, using a large non stick frying pan. Add the gnocchi and cook following the instructions given on the pack, then put to one side.
Add the gnocchi to the plate mixing with the turkey and salad leaves. Season with a little salt, olive oil and balsamic vinegar then serve.
Why not try...
Sausages with Pan-Fry Gnocchi Pumpkin and Lettuce Leaves