Pan-fried gnocchi, baby spinach and veal kidneys with balsamic and parsley
Difficulty level: easy
Servings 4 people
Ingredients
- 600 g gnocchi costs
- 400 g of kidneys trimmed veal
- 150 g spinach leaves
- 2 shallots
- 1 pod garlic
- 2 c. tbsp balsamic vinegar
- 1 small bouquet flat parsley
- 40 g butter
- 2 c. tbsp olive oil
- Salt
- Pepper of the mill
Instructions
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Clean the kidneys carefully and remove the sinewy parts if necessary. Cut them into regular strips.
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Peel and slice the shallots. Chop the garlic and parsley.
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Heat 1 tablespoon of olive oil in a large skillet. Add the gnocchi and brown over medium heat for 8 to 10 minutes, stirring regularly, until nicely browned. Keep warm.
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In the same pan, add the remaining olive oil and the butter. Brown the shallots and garlic for 2 to 3 minutes. Add the kidneys and quickly sear them over high heat for 3 to 4 minutes.
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Deglaze with balsamic vinegar, add chopped parsley, salt and pepper.
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Add the baby spinach and just let it fall into the pan for 1 minute. Return the gnocchi to warm them slightly together.
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Serve hot, dividing the kidneys, gnocchi and spinach between plates.
© Charly Deslandes – Artichoke Hearts for Interbev
