Ingredients

• 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
• 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
• 600g/1lb 5oz veal sweetbreads
• 30g/1oz butter
• splash Madeira
• 1 bunch flatleaf parsley
• roughly chopped
• 1 banana shallot
• thinly sliced
• 1 tsp baby capers
• splash red wine vinegar
• 1 tbsp olive oil

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the gnocchi
• bring the milk to the boil in a saucepan
• pour in the semolina flour and whisk until smooth. Season with nutmeg and salt.
• Turn the heat down and beat in the butter
• Parmesan and egg yolks. Tip into a shallow tray and leave to cool.
• Using a 5cm/2in cutter
• cut out rounds and arrange in an ovenproof dish. Grate over some more Parmesan and bake for about 20 minutes
• or until golden brown.
• For the bone marrow
• melt the butter in a small pan and add the garlic and shallot. Cook gently for a few minutes until softened.
• Remove the marrow from the bone and chop into small pieces
• reserving the bone. Mix with the softened shallot and garlic
• parsley and breadcrumbs. Put the mixture back into the bone cavity and bake for about 15 minutes
• or until golden brown.
• Meanwhile
• blanch the sweetbreads in boiling water for 5 minutes
• then remove the skin and thickly slice. Melt the butter in a frying pan and when foaming
• add the sweetbreads. Cook until golden brown on both sides. Add a splash of Madeira to deglaze the pan. Remove the sweetbreads and set aside to rest.
• For the salad
• mix the parsley
• banana shallots
• capers
• red wine vinegar and olive oil.
• Serve the gnocchi with the bone marrow
• sweetbreads and salad alongside.