Braised Mini Goat with Celery Puree

Preheat the oven to 180 °C top/bottom heat.

Halve the pumpkin, remove the seeds and cut into slices approx. 1 cm thick. Wash and dry leek and cut diagonally into slices about 2 cm thick. Halve onion and cut into strips.

Wash and dry mini gnocchi and season inside and out with salt, pepper and thyme. Slice the lemon, quarter the garlic cloves and stuff both into the mini garnishes.

Heat a roaster, sear the glocks in a little olive oil on both sides and set aside.

Sauté squash in roaster with a little olive oil on both sides, season with salt and pepper. Add onion, leek and chestnuts, fry briefly and pour chicken soup. Insert mini gnocchi and braise in preheated oven at 180 °C for about 1 hour.

Meanwhile, for the puree, peel celery and potatoes and cut into cubes of about 2 x 2 cm. Cover with water in a pot, add about 1 tsp salt and boil until soft. Strain, collect and save some of the cooking water. Press the vegetable cubes through a potato press or mash them. Stir in butter in pieces with the whipped cream. Season with salt, pepper and nutmeg.

Arrange the mini gnocchi with the garnishes on plates and serve.

Preparation Tip:

This dish is also suitable as a holiday roast. If you do not get a rooster, you can also use a chicken.

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