Salad with Pan-Fry Gnocchi Pumpkin, Grilled Turkey Breast and Seasonal Vegetables (Lettuce, Tomatoes & Radicchio)
INGREDIENTS
- 1 pack La Famiglia Rana Pan-Fry Gnocchi Pumpkin
- 10 gr butter
- 120 gr mixed salad leaves
- 70 gr turkey breast
- 40 gr tomatoes chopped
- 40 gr radicchio (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.
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.
INGREDIENTS
SERVINGS
-
+
- 1 pack La Famiglia Rana Pan-Fry Gnocchi Pumpkin
- 10 gr butter
- 120 gr mixed salad leaves
- 70 gr turkey breast
- 40 gr tomatoes chopped
- 40 gr radicchio (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.
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.
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