Sweetbreads with Creamy Mushroom-Pepper Gnocchi
Prepare the Sweetbreads - Soak sweetbreads in cold water for at least four hours, or up to overnight, changing the water three to four times.
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Cooking tools:
- Chef's knife
- Stove
- Pot
- Mixing bowl
- Measuring spoon
- Paper towel
- Refrigerator
Ingredients
- 1 and 1/2 pounds (3/4 kilograms) veal sweetbreads
- juice of 1/2 lemon
- 1 teaspoon salt
- 3 tablespoons oil, for frying
- salt, to taste
- pepper, to taste
- 2 large onions, sliced
- 16 ounces (450 grams) button mushrooms, sliced
- 2 red peppers, thinly sliced
- 1/2 cup Alfasi Cabernet Sauvignon or other red wine
- 1 tablespoon Gefen Potato Starch
- 1/2 cup Manischewitz Chicken Broth or other chicken broth
- 1 11-ounce (310-gram) package kosher l’Pesach gnocchi
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