Semolina Gnocchi Au Gratin on Veal

(*) for an ovenproof dish of approx.2 1/2 liters, greased, should offer for 4 people.

Heat clarified butter in a frying pan. Add meat in portions, dust with flour, roast for about two minutes, remove, season.

Dab up drippings with kitchen roll, add a little clarified butter if necessary. Sauté shallot and parsley. Add wine and soup, let it boil.

Stir flour with cream, add, stir with a whisk and let it boil. Reduce heat, simmer gently for about ten minutes, stirring occasionally, until sauce is creamy, season.

Add meat again, pour into prepared dish.

Gnocchi: boil milk water in a wide frying pan, season. Add semolina, simmer on low heat, stirring to form a thick paste. Remove frying pan from the plate, allow semolina to swell for approx. ten minutes with lid closed.

Stir in egg, let semolina cool slightly.

Shape: Using a wide spatula, spread semolina about one and a half cm thick on a sheet back that has been rinsed to cool.

Always rinse the spatula again after it has cooled, so that the surface is nice and smooth. Cool the grating mass. With a cooled and rinsed cookie cutter (approx. 6 cm ø) cut out rondelles.

Layering: at the beginning, evenly distribute gnocchi leftovers in the mold on top of the meat. Layer gnocchi like bricks on top, sprinkle cheese on top.

Bake in the middle of the oven set to 22°C for about thirty minutes.

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