3 russet potatoes
3 egg yolks
1 cup goat cheese
4 tablespoons all-purpose flour
Extra-virgin olive oil
2 veal tenderloin medallions (2.5 to 3 ounces)
Salt to taste
White pepper to taste
4 tablespoons butter
1/2 cup wild mushroom mix (chanterelle, hen-of-the woods, etc.)
1/3 cup English peas
1/2 cup chopped pistachios
1/4 bunch picked parsley
Preheat oven to 450 degrees. Bake potatoes for 45 minutes to 1 hour until fully cooked. Cut potatoes in half, scoop out of skins, and place into a food mixer. (Discard skins.) Mix potatoes on low speed, adding egg yolks, then goat cheese until smooth. Add flour one tablespoon at a time. Remove from mixer when potato mix is dry enough to roll into a ball but still tacky to the touch. Roll out quartered portions of dough into long ropes on floured board. Cut into 1-inch pieces, roll gnocchi out on paddle or large dinner fork, and set gnocchi on floured tray. Bring large pot of water to a boil and drop in gnocchi. When they float to the top, they’re done. Remove from pot and place gnocchi into an ice bath. When cool, drain off water and toss in olive oil.
Season the veal medallions with salt and pepper. Add olive oil to a large sauté pan and sear both sides of veal on medium to high heat for 90 seconds. Lower heat and add one tablespoon of butter. Place olive oil in a second large sauté pan. When oil starts to smoke, add gnocchi, mushrooms, salt, and pepper. Toss pan back and forth so it does not stick. Lower heat when gnocchi and mushrooms begin to take on color, then add 2 to 3 tablespoons butter and English peas. Cook for 60 to 90 seconds. Remove veal from pan and press medallions into chopped pistachios. Arrange gnocchi and mushroom mixture in a large bowl, place veal medallions next to the mixture and sauce with veal jus. Add parsley for garnish.