False Easter Egg (Minced Milk-Fed Veal) with Mushrooms, Potato Gnocchi and Creamed Spinach

For the False Easter Egg with mushrooms, potato gnocchi and cream spinach, turn the meat with the onions and the soaked bread through the fine slice of the meat grinder. Mix in the eggs and season with salt and pepper.

Form the eggs with a small spoon in your hand and fry them slowly in butter and olive oil until they are golden.

For the potato gnocchi, boil the potatoes with the skin in salted water, peel and press through the press.In the preheated oven or oven at about 150 degrees, about 20 minutes to steam out. The potatoes should be dry to the touch.

These strained and dry potatoes are now passed through a sieve with the butter. Then add the yolks, spices and flour and cover and refrigerate for about 1/2 hour.

Now make a test in simmering salted water. If the mixture does not hold, add a little more flour.Shaping the gnocchi is easiest this way: first turn small balls and roll them over the back of a fork.Boil the gnocchi in salted water once briefly.

To toss the gnocchi, boil celery stock with a little butter until creamy and add the gnocchi.Blanch the spinach for the puree in water until soft. Quench in ice water and drain in a colander. Place in a bowl and blend with a pastry blender.

In a saucepan, brown the butter, add the spinach puree and cook da

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