Red Wine Game Broth with Chestnut Gnocchi

Egg white : 3 grams

1. Clean the greens and cut into small cubes. Peel the onions and cut them into small cubes as well.

2. roast the venison bones in a wide saucepan at high temperature in 6 tbsp olive oil until evenly crispy. Add greens and onion cubes and sauté briefly. Quickly stir in paradeis pulp and fill up with red wine. 3.

3. reduce to about half. Then fill up with game stock, add thyme, juniper, cloves and rosemary. Leave to simmer for 1 hour, skimming frequently. 4.

In the meantime, cook the potatoes in their skins in salted water and peel them as warm as possible. Immediately press them through the potato ricer and quickly prepare a smooth dough with the cornstarch, egg yolks, 1 tbsp oil, salt and pepper. Let the gnocchi dough rest covered at room temperature for half an hour.

Cut the chestnuts into 1/2 cm cubes and fry lightly in the remaining oil, then season with salt.

Shape the gnocchi dough on a lightly floured surface into a 40 cm long roll, cut the roll into 2 cm long pieces. Form the pieces into dumplings, flatten dumplings in the palm of your hand and place chestnut pieces in the center. Shape the dumplings into an oval shape around the chestnut pieces. Then press in lightly with a fork or roll over a gnocchi board. 7.

7. slide the gnocchi into lightly boiling salted water and cook very gently for about 8 minutes.

Pour the soup through a strainer lined with a gauze cloth.

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