Veal with Carrots and Gnocchi

Ingredients

• 500 g starchy potatoes
• Salt
• 650 g veal fillet (pre‑trimmed)
• pepper (ground)
• 1 tbsp Vegetable oil
• 1 egg yolk
• 100 g flour
• nutmeg
• flour (for dusting)
• 2 tbsp panko breadcrumbs
• 4 tbsp butter
• 1 tsp ground cinnamon
• 1 untreated orange (zest and juice)
• 500 g baby carrots
• 1 tsp Honey
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the potatoes and simmer in salted water for about 30 minutes.

2. 2.

   Preheat the oven to 120°C with fan and top heat.

3. 3.

   Rinse the meat, pat dry and season with salt and pepper. Brown all sides in a hot pan with oil. Place on a rack in the oven (fat drips into a pan below) and cook for about 40 minutes until the internal temperature is pink at around 60°C.

4. 4.

   Drain the potatoes, peel, press through a potato masher and let steam off. Add the egg yolk and flour to the potatoes. Season with salt and nutmeg. Knead into a smooth dough; add just enough flour so it no longer sticks. On a floured surface roll into finger‑thick ropes and cut into pieces about 1.5 cm wide. Roll over a fork ridge and cover with a kitchen towel for about 15 minutes.

5. 5.

   Toast the breadcrumbs with 2 tbsp butter, cinnamon and orange zest in a small pot until lightly golden. Transfer to a bowl and let cool.

6. 6.

   Rinse the carrots, trim, halve lengthwise and cut into diagonal pieces about 2 cm long. Sauté briefly in a hot pan with the remaining butter. Add honey, salt, pepper and splash with orange juice. Steam gently for a few minutes while stirring or tossing.

7. 7.

   Add the gnocchi to boiling salted water and let them finish cooking gently for about 5 minutes.

8. 8.

   Toss the carrots with parsley and taste.

9. 9.

   Remove the veal from the oven and let it rest covered with foil for a few minutes.

10. 10.

    Drain the gnocchi, pat dry and plate with the carrots. Slice the veal and arrange on top, sprinkling with the breadcrumb mixture before serving.