Gnocchi alla Romana with bone marrow and veal sweetbreads

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the gnocchi

  • 568ml/1 pint full-fat milk
  • 130g/4¾oz semolina flour
  • pinch freshly grated nutmeg
  • pinch salt
  • 30g/1oz butter
  • 60g/2¼oz Parmesan
  • 2 egg yolks

For the bone marrow

  • knob of butter
  • 1 garlic clove, crushed
  • 2 shallots, finely chopped
  • 1 split bone marrow, approximately 20cm/8in long
  • 2 tbsp finely chopped parsley
  • 50g/1¾oz breadcrumbs

For the sweetbreads

  • 600g/1lb 5oz veal sweetbreads,
  • 30g/1oz butter
  • splash Madeira

For the salad

  • 1 bunch flatleaf parsley, roughly chopped
  • 1 banana shallot, thinly sliced
  • 1 tsp baby capers
  • splash red wine vinegar
  • 1 tbsp olive oil
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