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

5 from 7 votes
Prep Time 40 mins
Cook Time 2 hrs
Rest Time 6 hrs 20 mins
Total Time 9 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 174 kcal


For the beetroot gnocchi:

  • 1 kg Floury potatoes
  • 200 g Flour
  • 2 Pc. Egg yolk
  • Salt
  • 50 g Beetroot powder
  • 60 g Walnuts
  • Thyme
  • Rosemary
  • Swiss chard

For the tomato sauce:

  • 2 tbsp Olive oil
  • 20 g Sugar
  • 40 g Celery
  • 2 Pc. Onions
  • 2 Pc. Garlic cloves
  • 2 tbsp Tomato ketchup
  • 1 tbsp Fennel seeds
  • 500 ml Sieved tomatoes
  • 1 Msp Juniper berries
  • 1 tsp Oregano
  • 1 tsp Bruschetta spice
  • 1 tsp Olive spice

For the red onion:

  • 200 ml Water
  • 100 ml Apple Cider Vinegar
  • 50 g Sugar
  • 1 tsp Coriander
  • 1 tsp Salt

For the pea and mint puree:

  • 2 Pc. Garlic cloves
  • 2 Pc. Mint stalks
  • 1 kg Frozen peas
  • 150 ml Vegetable broth
  • 2 tbsp Sour cream
  • Salt
  • Pepper
  • Lemon

For the young carrots:

  • 750 g Young carrots
  • 30 g Butter
  • 15 g Sugar
  • 150 ml Vegetable stock
  • 1 Msp Vanilla pulp

For the meat:

  • 2,5 kg Loin of veal
  • 1 Pc. Thyme bunch
  • 20 g Alpine herb salt
  • 2 Pc. Garlic cloves


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.


    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.


    Serving: 100gCalories: 174kcalCarbohydrates: 6.7gProtein: 9.7gFat: 12.1g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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