Roast Veal with Gnocchi and Gravy on Red Cabbage
- 800 g (from the thick shoulder) roast veal
- 2 tbsp clarified butter
- 1 onion diced
- 1 clove of garlic diced
- 2 bunches of soup vegetables diced
- 1 tbsp tomato purée
- 800 ml veal stock
- Salt & pepper
- 1 tsp paprika
- 1 generous dash of cream
- 1 kg chilled gnocchi
Preheat the oven to 180°C (356°F). In a roaster, brown the roast all over in hot clarified butter. Then add the onion and soup vegetables and continue to cook for approx. 5 minutes. Add the tomato purée and fry briefly. Cover with the veal stock, stir in some salt, pepper and the paprika powder.
Cover with the lid and leave the roast veal to cook for approx. 1.5 hours. In the meantime, baste with stock from the roaster and turn the roast over. Then remove from the stock and keep warm in the switched-off oven.
Purée the veal stock with approx. one third of the soup vegetables. Pass through a sieve into a pan, bring to the boil and season with salt and pepper. Finish with a dash of cream.
Cook the gnocchi in boiling salted water according to the pack instructions. As soon as they float to the top, remove with a slotted spoon. Slice the roast and serve with gravy, gnocchi and red cabbage, for example.