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

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.