Saltimbocca with gnocchi and roasted tomatoes
4 veal scaloppini (thinly sliced of veal cutlets) about 150 gram each
8 leaves of fresh sage
4 slices Prosciutto de Parma
200 mL Marsala wine
200 mL chicken stock
1 Tbsp margarine, liquid margarine if available
500 gram gnocchi
600 gram cherry tomatoes
1 Tbsp olive oil
Fresh ground pepper
4 wedges of lemon for serving
- Start with the tomatoes
- Heat oven to 200 degrees C (400 F)
- Place the cherry tomatoes in an oven-proof dish and pour over the olive oil.
- Place tomatoes in the oven for 20 minutes.
- The tomatoes are done when the skin starts to break and some liquid is coming out.
- Place the veal cutlets on a cutting board. Ensure the cutlets are really thin, about 5mm
- If not, cover the cutlets with cling-film (plastic wrap) and use a roller-pin to make them thinner.
- Remove the cling-film and go over the veal with your pepper mill. There is no need for salt as the Prosciutto will add saltiness to the meat.
- Place 2 sage leaves per cutlet and cover with one slice of Prosciutto
- Weave a toothpick into and out of each end of each cutlet to secure the sage leaves and the Prosciutto.
- Heat up a frying pan with some margarine.
- On medium-hot heat fry the Prosciutto side of the meat first for about 2 minutes.
- Turn the cutlets over and reduce heat, and cook the cutlet until done, about 3 minutes.
- Remove cutlets from frying pan and place on a plate, which you cover with another plate to ensure they are kept warm.
- Add wine and stock to the frying pan, whisk up the residue from the meat. Reduce heat to simmer and reduce the liquid to half, takes about 10 minutes. If the sauce is still too thin, thicken it with 1 Tbsp cornstarch.
- While the sauce is reducing:
- Boil water and cook gnocchi according to package. The gnocchi are usually done when they float, which usually takes about 3-4 minutes.
- When sauce is reduced to half, add the cutlets back into the pan with the sauce. Spoon over some sauce over the cutlets.
- Serve immediately with warm gnocchi and roasted tomatoes and a wedge of lemon.
Tip! If you like the taste of sage, you can fry some extra sage leaves and top the gnocchi with them.
Heat up a frying pan with some butter or margarine. Add the sage leaves on hot temperature for about 1 minute. They shrink a little and turn darker green. Remove from pan and place on a paper towel. The leaves will become crispy. You can do this before you start cooking the cutlets.
Watch the pan carefully as fat can take fire if too hot.