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🍽️ Veal Roulades with Mediterranean Vegetables and Gnocchi

710 kcal · 30 min · 4 servings

Ingredients

• Cherry tomatoes 500 g
• Thyme, fresh 5 g
• Zucchini 1 pc.
• Eggplants 1 pc.
• Salt pinch
• Garlic cloves 1 pc.
• Olives, black 100 g
• Parmesan, grated 3 tbsp
• Pepper, black ground pinch
• Veal cutlets 600 g
• Oil 6 tbsp
• Sugar pinch
• White wine, dry 100 ml
• Gnocchi, fresh 800 g
• Basil, fresh 5 g

Instructions

1. 1. Wash the tomatoes under running water.
2. 2. Wash the thyme and shake it dry.
3. 3. Wash the zucchini and the eggplant.
4. 4. Remove the hard ends from the zucchini and eggplant.
5. 5. Cut the zucchini and eggplant into coarse cubes.
6. 6. Place the vegetables in a colander.
7. 7. Lightly salt the vegetables.
8. 8. Peel the garlic cloves.
9. 9. Drain the olives.
10. 10. Place the olives and garlic in a tall container.
11. 11. Coarsely puree the olives and garlic.
12. 12. Add the Parmesan to the olive mixture.
13. 13. Mix everything well together.
14. 14. Season the mixture with salt and pepper.
15. 15. Wash the veal.
16. 16. Pat the veal dry with a kitchen towel.
17. 17. Place the meat between two layers of cling film.
18. 18. Pound the meat flat until it is thin.
19. 19. Spread the olive-Parmesan mixture over the veal.
20. 20. Roll the meat up tightly.
21. 21. Secure the roulades with wooden skewers.
22. 22. Heat 2 tablespoons of oil in a pan on high heat.
23. 23. Fry the veal roulades on all sides.
24. 24. Start with the overlapping side.
25. 25. Fry the roulades for approx. 6 minutes.
26. 26. Remove the finished roulades from the pan.
27. 27. Heat another 2 tablespoons of oil in the same pan.
28. 28. Add the drained vegetables to the pan.
29. 29. Add the thyme to the vegetables.
30. 30. Fry the vegetables for approx. 5 minutes.
31. 31. Season the vegetables with salt, pepper, and sugar.
32. 32. Deglaze the vegetables with wine.
33. 33. Place the veal roulades on top of the vegetables.
34. 34. Cover the pan.
35. 35. Cook the roulades on medium heat for approx. 5 minutes.
36. 36. Meanwhile, heat 2 tablespoons of oil in a second pan on high heat.
37. 37. Fry the gnocchi for approx. 5 minutes until golden brown.
38. 38. Lightly salt the gnocchi.
39. 39. Wash the basil.
40. 40. Shake the basil dry.
41. 41. Pluck the basil leaves from the stems.
42. 42. Remove the thyme from the vegetables.
43. 43. Taste the vegetables and adjust seasoning if needed.
44. 44. Divide the gnocchi among the plates.
45. 45. Add the Mediterranean vegetables.
46. 46. Place the veal roulades on top.
47. 47. Sprinkle the dish with fresh basil.
48. 48. Serve the meal hot.

Nutrition per serving

• kcal: 710
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 68 g