Gnocchi with Braised Veal and Parmesan

This is a rich, melting braise of veal that is so simple to make, once you have it on, it cooks itself. The use of flour as a coating helps to colour the veal, and also slightly thicken the juices. This sauce goes well with any pasta, of course, not to mention soft polenta, or it can be thickened with a little more flour and it makes a truly fantastic pie filling (but that’s another story). If you wish, you can purchase ready-made commercial gnocchi, but do me a favour, make this once and see how you like it, it is truly a lot of fun.