Veal chops with neeps and tatties gnocchi

By DNA Dinners
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Carrot chips:

  • 2 large carrots, peeled
  • 1 cup (240 millilitres) cornstarch
  • 1/8 teaspoon (0.5 millilitres) salt
  • Vegetable oil, for frying

Neeps and tatties gnocchi:

  • 1 large carrot, peeled and cubed
  • 454 grams yellow flesh potatoes, peeled and cubed
  • 227 grams turnips, peeled and cubed
  • 1 1/2 cups (350 millilitres) all-purpose flour, plus additional flour for forming
  • 2 egg yolks

Veal chops:

  • 6 bone-in veal chops, trimmed and frenched
  • Salt and pepper
  • 2 tablespoons (30 millilitres) olive oil
  • 2 tablespoons (30 millilitres) butter
  • 6 sprigs thyme
  • 2 sprigs rosemary

Whiskey cream sauce:

  • 1 tablespoon (15 millilitres) olive oil
  • 2 onions, peeled and finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon (15 millilitres) mixed peppercorn, coarse ground
  • 1/2 cup (120 millilitres) Scotch whiskey
  • 1 cup (240 millilitres) veal demi-glace
  • 2 cups (480 millilitres) 35% cream
  • 1 tablespoon (15 millilitres) Dijon mustard
  • 3 tablespoons (45 millilitres) fresh parsley, chopped
  • Salt


Carrot chips:

  1. Heat vegetable oil to 325F (160C). Using a vegetable peeler, peel carrots into thin strips. Toss carrot strips in cornstarch until fully coated. Place the coated carrot strips in hot vegetable oil for two minutes or until crispy and bright orange.
  2. Remove the carrot strips from vegetable oil and place on a paper towel to drain. Season with salt, and leave to dry for 15 minutes.


  1. Pre-heat oven to 325F (160c).
  2. Place carrot, potato and turnip on a baking tray. Place in the oven to cook for one hour. Remove from oven and let cool for ten minutes.
  3. Peel roasted vegetables. Using a potato ricer, press the soft vegetables into a large mixing bowl. Add flour and eggs yolks. Stir until all ingredients are fully incorporated.
  4. Separate dough into six centimeter balls. On a lightly floured surface roll each ball into 1.25 centimetre diameter ropes. With a dough cutter, cut the rope into sections that are 2.5 centimetres long. Repeat until all doug has been shaped into gnocchi.
  5. Place gnocchi on a lightly floured baking sheet. Place in the refrigerator.

Veal chops:

  1. Preheat oven to 350F (175C).
  2. In a large grill pan, heat vegetable oil. Season veal chops with salt and pepper and place into hot pan. Sear for two to three minutes on each. Add butter, thyme, rosemary, and baste the veal until second side is seared. Remove veal chop from pan and place on a baking sheet. Place in the oven for seven to eight minutes.
  3. Remove veal from the oven and let rest at room temperature for ten minutes.

Whiskey cream sauce:

  1. Heat olive oil in a skillet, add onion and garlic. Cook for two minutes or until soft. Add peppercorns and stir. Deglaze with whiskey and simmer until contents has reduced by half. Add veal demi-glace and simmer until the mixture has reduced by half. Add cream, simmer until the contents has reduced again. Whisk in Dijon mustard and season with salt. Set aside.
  2. In a large pot bring four litres of water to a boil.  Add gnocchi, cook for two minutes, or until the gnocchi float. Remove from water and place in a pan with the Whiskey Cream Sauce.  Add parsley and toss until properly coated.
  3. Slice veal chop in half and place in a serving plate. Arrange gnocchi and sauce around the veal and garnish with Carrot Chips.

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