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Braised Beef Cheeks with Pan Fried Gnocchi

Ingredients

• Beef Cheek:
• 700 g beef cheeks
• 2 tablespoons olive oil
• 500 ml veal stock
• 100 ml white wineSauce:
• 1 tablespoon vegetable oil
• 300 g lamb bones
• 2 carrots, 1 roughly chopped and 1 peeled and chopped into 5mm dice
• 1 onion, peeled and roughly chopped
• 4 cloves garlic, peeled and crushed
• 1 stalk celery, roughly chopped
• 1/2 bulb fennel, ½ roughly chopped and ½ chopped into 5mm dice, fronds for garnish
• 4 sprigs thyme
• 4 sprigs parsley plus more parsley leaves finely chopped for garnish
• 5 peppercorns
• 160 ml white wine
• 60 g unsalted butter
• 2 tablespoons grated parmesan cheese plus more for garnish
• 1 tomato, blanched, peeled, de-seeded and chopped into 5mm dice
• salt, to tasteGarlic Puree:
• 1 bulb garlic, cloves separated
• 1 tablespoon olive oil
• 1 teaspoon sea saltGnocchi:
• 600 g potato, peeled
• 200 g plain flour
• 2 eggs
• 60 g butter
• salt, to taste

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