INGREDIENTS

INSTRUCTIONS

Heat 1 ounce pomace oil in a saute pan and wilt the spinach. Dry thoroughly
and chop very fine
Mix the ricotta cheese, goat cheese, spinach, egg yolks, semolina,
allpurpose flour and bread crumbs until very smooth in consistency. Add
more flour if necessary. Cut the gnocchi into very small pieces and cook in
salted boiling water until they float. Heat a saute pan and add a little of
the pasta cooking liquid. Saute the cooked gnocchi until a smooth reduction
takes place between the liquid and gnocchi. Finish with grated Parmesan
cheese. Season the veal chops with salt and pepper. Over medium high heat,
saute the veal chops with remaining pomace oil until nicely browned on each
side, approximately 1 1/2 to 2 minutes per side. Then place in a 275 degree
oven and baste with the extra virgin olive oil, thyme, and garlic. Roast
for another 12 to 16 minutes. To plate the dish, place the cooked gnocchi
on the bottom of a plate and put one veal chop over it. Surround with 1
ounce of the veal reduction, making sure to include a piece of rhyme from
the roasting pan. Cut the cherry tomatoes into quarters. Heat the remaining
extra virgin olive oil and saute tomatoes until all the liquid has been
reduced out. Season with salt and pepper. Garnish the plate with the
tomatoes and serve.
Yield: 4 servings
Converted by MC_Buster.
NOTES : Recipe courtesy of Scott Conant, Executive Chef Chianti Restaurant
Recipe by: IN FOOD TODAY SHOW #INL168
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”