Veal Loin with Beetroot Gnocchi on Pea and Mint Puree and Tomato Sauce

Beetroot Gnocchi:

• For the beetroot gnocchi, cook the potatoes with the skin on until tender. When they are still hot, peel off the peel and use a potato press to make mashed potatoes.
• Depending on the taste, more beetroot can be used. Now roll out the dough with the help of flour and shape into small gnocchi.
• Put the finished gnocchi in boiling water and wait until they come to the surface. Then skim off the gnocchi and, if necessary, fry in a pan with butter, thyme, rosemary and chard and serve.
• To finish the tomato sauce, heat the olive oil in a saucepan and let the sugar caramelize. Add the celery, onions and garlic and sauté.
• Then fill up with the tomatoes, salt, fennel, tomato ketchup and the strained tomatoes and bring to the boil.

Onions:

Pea and mint puree:

• Sauté the garlic for the pea and mint puree in a pan with butter. Add the frozen peas and heat. Then add the vegetable stock and simmer for 5 minutes.
• Use a hand blender to chop the finished peas into a coarse puree. Then fold in the mint and pass the puree through a sieve. Finally add the sour cream, salt and pepper.

Loin of veal:

• Parry the meat in the morning and remove the silver skin and excess fat. Rub with the alpine salt, thyme and garlic and then chill.
• When the meat has reached a core temperature of approx. 58-60 ° C, take it out of the oven and cover it and let it rest for 5 minutes. Cut along the bone and serve.
• Finally, heat the carrots with butter and sugar in a pan and add the vanilla pulp. Pour in the vegetable stock and simmer until the carrots are soft or firm to the bite.