Braised Veal Cheeks, Red Wine Shallots and Almond Sprouts

Place the veal cheeks in a bowl the day before, cover with the vegetables and spices, and finally pour red wine and balsamic vinegar over them.

The next day, remove the veal cheeks from the marinade, pat dry and fry in oil. Then take it out of the roaster.

Skim off the root vegetables and spices and fry in hot oil in the roaster. Add tomato paste and roast for another 3 minutes. Deglaze with the stain.

Then add the veal cheeks again and either simmer for 3 hours on the stove over a low heat or simmer in the oven at 180 degrees. If the stain boils down too much, then add red wine as required.

Roast shallots in oil with powdered sugar. Season with salt and reduce the black currant juice, red wine and balsamic vinegar until a jelly-like sauce is formed (approx. 20-25 minutes).

Clean the Brussels sprouts. Blanch briefly in boiling water.

Heat the butter in a pan until it browns. Add the almond flakes and Brussels sprouts, season with pepper, salt and nutmeg, and toss briefly in the pan.

Bake the potatoes on sea salt in the oven at 160 ° for about 1 hour. Peel and press through the potato press into a bowl.

Add egg, yolk, thyme, salt, pepper, nutmeg and flour as required and knead firmly. The dough should no longer be sticky. Make rolls of dough on a floured surface and cut pieces approx. 2cm long in a diamond shape.

Immediately add to boiling water. As soon as the gnocchi swim up, lift them out with a skimmer and place in a baking dish. Pour your splash of olive oil over them to keep them from sticking together. 10 minutes before serving, sprinkle with plenty of Parmesan, and again for about 5 minutes in the oven at 160 °.