Ingredients (for two people):
- 100g soy medallions
- 500ml vegetable stock
- bunch of sage leaves, fresh
- 50g Alsan
- vegan bacon
- olive oil for frying
- 500g gnocchi
- 250g cherry tomatoes
- salt
- black pepper, freshly ground
- wooden skewers
Optional:
- shot Prosecco
- 100ml soy cream
From our assortment
Preparation:
- Give soy medallions in a bowl with hot vegetable stock and let soak for 15-20 minutes. Then squeeze soy pieces by hand and set aside.
- Wash sage leaves and pat dry with a paper towel. Put one leaf per soy slice aside. Chop remaining sage leaves into strips. Melt Alsan over medium heat in a frying pan and fry the sage strips crispy. Set pan aside.
- cut thin slices from the bacon and put one strip of each soy pice. Then place a whole sage leaf on top and fix with a wooden skewer. Heat some oil in a second pan and fry the saltimbocca for a few minutes from both sides.
- Cook the gnocchi in boiling salted water. As soon as they float on the surface, skim off and let cool slightly. Meanwhile, wash and halve cherry tomatoes, add to the sage butter in the pan and fry, add salt to taste and season with freshly ground pepper. Add cooled gnocchi to the pan with sage butter and tomatoes. Turn the pan for a few seconds to get the gnocchi covered with the other ingredients.
Our tip: If you like it a little substantial, add a shot of Prosecco to sage butter and tomatoes and refine the sauce with some soy cream.
A recipe from Sophie Mathisz
