Veal medallions with asparagus and gnocchi in gorgonzola sauce

I ate this dish (completely) in a restaurant the other day and was so thrilled that I wanted a replay, but at home. A little more practice and it will be just like in a restaurant. :)

Preparation steps

Veal medallions: Roast the meat, let it stand for a while. Then stack 3 asparagus on each steak. Roll up and close with a toothpick. Heat the olive oil in a pan and bake the medallions over low heat while turning. I used to flour them, which turned out to be bad, because my flour was hunted for the pan. In principle, flour is not needed at all.
Gnocchi in gorgonzola sauce: Cook the gnocchi in salted water. Saute the onion in the heated olive oil until it becomes glassy. Add the cooking cream and cook a little. Then add the gorgonzola pieces and stir. Salt, pepper. Don’t salt too much, as the cheese itself is quite salty. If your taste is too strong, add a tablespoon or more of milera or sour cream. Mix the gnocchi and sauce before serving. If nothing else, it will look nicer on a plate. :)

Serving

Very full lunch. I dropped enough food for 3 people from this amount. And there are 2 of us. : D

Ingredients

Veal medallions

800-900gveal for medallions (I made 6 medallions, the rest froze)
18 stemswild asparagus (I goristila pickled in the absence of wild)
meat spices (I put kebab spice (I love that in everything) and salt ... you can salt, pepper or anything else you like)
olive oil for frying

Gnocchi in gorgonzola sauce

500ggnocchi (unfortunately, not homemade this time)
half a headfinely chopped onion
olive oil for frying
150mlcooking cream
250ggorgonzole
spoonmilerama or sour cream (as needed)
salt, pepper

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