Roast Turkey Wellington - cooking recipe

Ingredients

275 g fresh puff pastry, rolled out on baking parchment, 25cm x 42 cm
1 bunch parsley, finely chopped, some set aside for garnish
1 bunch chives, finely chopped
1/2 bunch marjoram, chopped
75 g breadcrumbs
50 g Parmesan cheese, finely grated
75 g butter
2 None eggs
1.2 kg turkey breast
1 None egg yolk
600 g cherry tomatoes, halved
4 tbsp olive oil
800 g fresh gnocchi
4 tbsp pesto

Preparation

Preheat the oven to 400\u00b0F. Roll the puff pastry out on parchment paper to 10 x 16 inches.
For the herb crust: mix the breadcrumbs, Parmesan, butter, eggs and herbs into a smooth paste. Season to taste. Press the herb crust evenly around the turkey breast, then wrap the breast in the puff pastry. Cut off any excess pastry (use to cut out leaf or flower shapes for decoration, if desired). Beat the egg yolk with 3 tbsp of water and brush the pastry with egg mixture. Bake for 45-60 mins, testing for doneness. Cover with foil after about 40 mins of cooking.
Heat the oil in a pan and cook the gnocchi for 10 mins, stirring frequently. After 5 mins, stir in the tomatoes and season to taste. Stir in the pesto and 4 tbsp of water.
Serve the turkey with the gnocchi on the side, garnished with parsley.