Truffle gnocchi with haricots verts, egg and fricandeau

Name: truffle gnocchi with haricots verts, egg and fricandeau
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 4 medium sized egg; 350 g fresh haricots verts; 50 g unsalted butter; 500 g Gnocchi business suit; 1 el dried tarragon; 2 onion; 2 toe garlic; 40 g truffle mushroom tapenade; 100 g fried fricandeau

Italian gnocchi with eggs, haricots verts, onions, garlic, truffle, mushroom tapenade and fricandeau

Ingredients

Directions

Bring a pot of water to the boil. Put the eggs in and boil for 5 minutes. Then the protein is solidified and the yolk is still soft.
Take a skimmer out of the pan and leave the water in the pan. Rinse under cold running water and peel them.
In the meantime, remove the stalk of the haricots verts and boil 4 minutes in the pan with the water of the eggs. Drain and drain well.
Heat the butter in a frying pan and fry the gnocchi, tarragon, pepper and salt for 8 minutes on medium heat. Change regularly.
In the meantime, finely chop the onion in half rings and the garlic. Heat the butter in a frying pan and fry the onion and garlic for 2 minutes.
Add the haricots verts, pepper and possibly salt and cook on medium heat for 3 minutes.
Mix the tapenade with the haricots verts and spread over 4 plates. Spoon the gnocchi on it and spread the fricandeau over it.
Place the eggs on them and cut them, so that the egg yolk is removed. Sprinkle with pepper.