Braised Veal Cheeks on Gnocchi and Tomato
BRAISED VEAL CHEEKS ON GNOCCHI AND TOMATO
PREPARATION & COOKING TIME: > 60 MINUTES
SERVINGS: 4 PEOPLE
- 4 pre‐prepared veal cheeks (each approx. 200 g)
- 1 litre red wine
- 1‐2 tbsp clarified butter
- 1 large onion
- 1 bunch of soup vegetables
- 200 ml red port
- 500 ml veal stock
- 4‐5 peppercorns
- 1 sprig of rosemary
For the gnocchi:
- 500 g potatoes
- 100 g wheat flour
- 2 eggs
- 2 tbsp chopped rocket
For the tomatoes:
- 500 g beef tomatoes
- 1 tbsp olive oil
- A few chopped basil leaves
- Cold butter to thicken
Peel the onions and dice them. Clean the soup vegetables and wash them. Peel the carrots, parsley root and celery, and dice them. Slice the leeks. Put the onion and soup vegetables in the Dutch oven and fry while stirring firmly. Deglaze with the port and allow to thicken. Add the veal stock, red wine marinade and the veal cheeks to the Dutch oven. Add the salt, peppercorns and sprig of rosemary. Cover the Dutch oven and cook the cheeks for two hours in the preheated oven.
Peel the potatoes for the gnocchi. Boil them for about twenty minutes in slightly-salted water until soft. Drain and immediately mash them in a bowl. Add flour, egg and rocket, and work into a dough. Shape the dough into a long roll on a floured surface, then cut into pieces about two centimetres long. Use a fork to make the characteristic gnocchi pattern in the dough. Boil the gnocchi for about five minutes in slightly-salted water until they rise to the surface. Remove the gnocchi from the water with a skimmer, put them on pre-heated plates and keep warm.
Wash the beef tomatoes, remove the stalks and dice them. Heat the oil in a pan and fry the chopped tomatoes for about ten minutes, stirring occasionally. Season with salt, pepper and basil.
Remove the cheeks from the bowl and strain the cooking juices and vegetables. Season the sauce to taste and thicken with some cold butter. Place the cheeks on the gnocchi and serve topped with the sauce. Serve the tomatoes as a side dish.
Nutritional information per serving:
870 kcal/3637 kJ
Protein: 58 g, Fats: 24 g, Carbohydrates: 59 g
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