Veal fillet with pumpkin gnocchi, pumpkin cream, walnuts and walnut truffle foam

Ingredients for 5 servings:

• 1 kg veal fillet(s)
• 2 tbsp salt
• 1 tbsp pepper
• 4 tbsp clarified butter
• 250 g potatoes
• 250 g pumpkin flesh (butternut and Hokkaido mixed)
• 1 egg(s)
• 250 g flour, plus additional flour for processing
• 3 tbsp Parmesan, grated
• 2 tsp salt
• ½ tsp pepper
• 1 pinch(s) nutmeg
• 3 tbsp butter, salted
• 50 g walnuts
• 300 g pumpkin flesh (butternut and Hokkaido mixed)
• 100 ml coconut milk, up to 150 ml
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 pinch(s) curry powder
• 1 tsp butter
• 1 small shallot(s)
• 50 ml white wine
• 150 ml vegetable stock
• 200 ml cream
• 3 tbsp walnut oil
• 1 tbsp truffle oil
• 50 g walnuts
• ½ tsp salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 03.02.2025

For the veal fillet, preheat the oven to 140°C. Remove the tendons and silver skin from the veal fillet with a sharp knife. Season the veal fillet all over with salt and pepper. Sear on all sides in hot clarified butter in an iron skillet. Then place the meat in the pan in the oven preheated to 140°C and insert a meat thermometer. Cook the veal fillet until pink in about 30 minutes at an internal temperature of 56°C. Let the meat rest for 1-2 minutes, then slice into slices and arrange on plates. For the pumpkin gnocchi, boil the potatoes and pumpkin until soft, then mash or press them through a potato ricer. Let cool slightly, but not completely. The dough will retain its consistency better if it is still slightly warm. Add all the other ingredients and knead into a smooth dough. If necessary, add a little more flour until the dough is no longer sticky. On a floured work surface, shape the dough into a finger-thick roll. Then cut off approximately 2 cm long pieces and place them on floured baking paper. Optional: Shape the gnocchi into an oval shape and press a pattern into them with a fork. Place the gnocchi in lightly boiling salted water and cook for approximately 2-3 minutes. They are ready when they rise to the surface. Melt the butter in a pan and toss the gnocchi in it together with the walnuts. Serve immediately. For the pumpkin cream, boil the pumpkin in salted water until soft and drain. Then puree it finely with the coconut milk, salt, pepper, and curry powder. Transfer the cream to a measuring bottle and keep warm. For the walnut truffle foam, peel and finely dice the shallot. Melt the butter in a pan and sauté the shallots and walnuts until they develop a light roasted aroma. Deglaze with white wine and add the vegetable stock and cream. Season with salt and pepper and simmer gently for about 15 minutes. Add the walnut oil and truffle oil. Remove the sauce from the heat and strain it through a sieve. Pour the strained liquid into an iSi Gourmet Whip, screw on an iSi Professional Charger, and shake the container vigorously 18 times. Serve in portions. Sabrina prepared this recipe as a main course on Monday, February 3, 2025, in the show “The Perfect Dinner” – Day 1 in the Palatinate region.