Guinea fowl suprême with truffle gnocchi and sautéed spinach

Name: Guinea fowl suprême with truffle gnocchi and sautéed spinach
Ingredients: guinea fowl; Olive oil; Spinach; truffle gnocchi; Shallot; Garlic

Tip: delicious with a tarragon or mushroom jus.

Ingredients

guinea fowl

Olive oil

Spinach

truffle gnocchi

Shallot

Garlic

Preparation

Gently sear the guinea fowl (pintade) suprême skin-side down until nicely crispy. Flip and briefly sear the fillet side. Place in an oven until the desired doneness is reached.
Cook ready-made truffle gnocchi from De Pastafabriek as described on the package and rinse with cold water. Set aside with a generous splash of good olive oil.
Sauté the pre-cooked gnocchi in a pan, add spinach, shallot, and a little garlic. Season with salt.
Place the gnocchi with spinach on the plate and top with the guinea fowl and, if desired, some sautéed mushrooms.