Veal Cheeks with pumpkin and ricotta gnocchi and autumn salad

Veal Cheeks

1. Prepare the “Cheek Rose” veal cheeks according to the instructions.

Pumpkin-Ricotta-Gnocchi

1. Wash the pumpkin, remove the seeds and cut into wedges.
2. Preheat the oven to 180°C.
3. Place the pumpkin slices on a baking tray lined with baking paper and cook in the oven for approx. 20-25 minutes until soft.
4. Allow the pumpkin to cool slightly, remove the skin, finely mash the flesh with a fork and mix with the ricotta.
5. Add the egg, flour and grated cheese to the pumpkin and ricotta mixture, season with salt, pepper and nutmeg and stir everything together.
6. Knead the mixture until a smooth dough forms. The dough should be soft but not sticky. If it is still too sticky, add a little more flour.
7. Flour the work surface. Shape the dough into a roll, cut off approx. 1.5 cm pieces and shape into small balls. Score with a fork to create the typical gnocchi pattern.
8. Bring plenty of salted water to the boil in a large pan, reduce the temperature slightly and add the pumpkin and ricotta gnocchi.
9. As soon as they float to the surface, carefully lift them out with a slotted spoon and drain.
10. Melt the butter in a pan, add the sprig of rosemary and fry the gnocchi briefly until golden brown.

Autumn Salad

1. Wash, pluck and spin dry the lamb's lettuce.
2. Peel and core the pear and cut into bite-sized pieces or wedges.
3. Melt the butter in a pan and sauté the pear pieces in it.
4. For the vinaigrette, mix the balsamic vinegar, honey, salt and pepper, then whisk in the olive oil.
5. Roughly chop the walnuts and toast in a pan without oil.
6. Arrange the lamb's lettuce with the roasted pear pieces on plates and drizzle with the vinaigrette.
7. Garnish the salad with walnuts and grapes.

Sauce

1. Bring the “37 Hours” demi-glace to the boil in a pan at 100°C for 5 minutes, stirring constantly. Serve the finished veal cheeks on top of the sauce.