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fresh puff pastry parsley chives marjoram breadcrumbs Parmesan cheese butter eggs turkey breast egg yolk olive oil fresh gnocchi Pesto
Viewed: 60 - Published at: 4 years agoIngredients
- 275 g fresh puff pastry, rolled out on baking parchment, 25cm x 42 cm
- 1 bunch parsley, finely chopped, some set aside for garnish
- 1 bunch chives, finely chopped
- 1/2 bunch marjoram, chopped
- 75 g breadcrumbs
- 50 g Parmesan cheese, finely grated
- 75 g butter
- 2 None eggs
- 1.2 kg turkey breast
- 1 None egg yolk
- 600 g cherry tomatoes, halved
- 4 tbsp olive oil
- 800 g fresh gnocchi
- 4 tbsp pesto
Method
- Preheat the oven to 400°F. Roll the puff pastry out on parchment paper to 10 x 16 inches.
- For the herb crust: mix the breadcrumbs, Parmesan, butter, eggs and herbs into a smooth paste. Season to taste. Press the herb crust evenly around the turkey breast, then wrap the breast in the puff pastry. Cut off any excess pastry (use to cut out leaf or flower shapes for decoration, if desired). Beat the egg yolk with 3 tbsp of water and brush the pastry with egg mixture. Bake for 45-60 mins, testing for doneness. Cover with foil after about 40 mins of cooking.
- Heat the oil in a pan and cook the gnocchi for 10 mins, stirring frequently. After 5 mins, stir in the tomatoes and season to taste. Stir in the pesto and 4 tbsp of water.
- Serve the turkey with the gnocchi on the side, garnished with parsley.
