Strawbird Medallions with Potato Gnocchi and Rosemary

Ingredients

• 600 g small strawbird fillet (8 small fillets)
• 8 sprigs rosemary
• 500 g ready‑made gnocchi
• 2 tbsp oil
• 1 tbsp butter
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)
• 400 g cherry tomatoes
• 2 tbsp Basil pesto (jar)

Instructions

1. 1.

   Wash the rosemary sprigs, halve them, remove the needles from the lower ends of the stems and set aside. Then, using a sharp knife, make two shallow cuts on each side of the medallions and insert one sprig into each medallion.

2. 2.

   Cook the gnocchi according to package instructions, drain and keep warm.

3. 3.

   Heat 1 tbsp oil and butter in a pan and sear the medallions for about 1 minute per side. Remove from the pan, wrap in foil and bake at 100 °C for 10–15 minutes. In the remaining fat, add the unpeeled, lightly pressed garlic cloves and reserved rosemary needles; toast briefly, then remove the garlic. Wash and dry the tomatoes, add any leftover oil to the pan with the rosemary, simmer the tomatoes for about 3 minutes while stirring, season with salt and pepper. Add the gnocchi and 2 tbsp pesto, mix and reheat.

4. 4.

   To serve, spread the gnocchi and tomatoes on a plate, arrange the medallions on top, season lightly with pepper and salt, and serve hot.