Tomato Essence with Ricotta Gnocchi

Cut shallots into large cubes, rinse tomatoes and cut into quarters.

Heat olive oil in a saucepan and sauté shallots. Add 2 tbsp of tomato paste and sauté briefly. Next, add dried and fresh tomatoes, sauté everything together. Add chicken stock and tomato pieces, peppercorns, bay leaves and basil sprigs, season with salt and chili spice and simmer on low heat for 30 minutes. Next, remove the tomato broth from the heat, cool.

3. for the carrots, celery, clarified meat, leek cut into coarse pieces, the beef hessian into thin strips.

Put the meat with the vegetables through a meat grinder (medium disk). Season remaining paradeis pulp, thyme and salt and mix with egg white.

4. put meat mixture with cold tomato broth in a saucepan and simmer at low temperature for 30 minutes. Stir constantly during this process.

Soup should not make more.

5. skim clear essence with a ladle and pour through a straining cloth into a saucepan. Season with salt, pepper.

For the ricotta gnocchi, boil the milk with the butter and season heartily with pepper, salt, nutmeg. Next, add the flour, stirring throughout, and stir until a white coating forms on the bottom of the pot.

7. quantity in a large enough bowl and gradually add the eggs, stirring with a whisk throughout, until smooth.

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