Veal Chops with Neeps and Tatties Gnocchi Recipe – Elevated Scottish-Italian Fusion

Veal Chops with Neeps and Tatties Gnocchi Recipe

This Veal Chops with Neeps and Tatties Gnocchi recipe combines tender, herb-basted veal chops with soft, pillowy gnocchi made from potatoes, turnips, and carrots, all finished with a rich whiskey cream sauce. Featured on DNA Dinners with host Denise Oliveira, this dish blends Scottish tradition with Italian technique for a refined and comforting main course.

The Inspiration

This dish is a creative fusion of Scottish and Italian culinary traditions. “Neeps and tatties,” a classic Scottish pairing of turnips and potatoes, is transformed into delicate gnocchi—an Italian staple known for its light, pillowy texture. By combining these elements, the dish bridges rustic heritage with refined technique.

Denise Oliveira’s DNA Dinners interpretation elevates the experience further with perfectly seared veal chops and a luxurious whiskey cream sauce. The addition of crispy carrot chips brings texture and visual contrast, creating a well-balanced plate that is both hearty and elegant. It’s a dish that celebrates comfort food while pushing it into fine-dining territory.

Ingredients

Carrot Chips

• 2 large carrots, peeled
• 1 cup (240 millilitres) cornstarch
• 1/8 teaspoon (0.5 millilitres) salt
• Vegetable Oil, for frying

Neeps and Tatties Gnocchi

• 1 large carrot, peeled and cubed
• 1 pound (454 grams) yellow flesh potatoes, peeled and cubed
• ½ pound (227 grams) turnips, peeled and cubed
• 1 1/2 cups (350 millilitres) all-purpose flour, plus additional flour for forming
• 2 egg yolks

Veal Chops

• 6 bone-in veal chops, trimmed and frenched
• Salt and Pepper
• 2 tablespoons (30 millilitres) olive oil
• 2 tablespoons (30 millilitres) butter
• 6 sprigs Thyme
• 2 sprigs Rosemary

Whiskey Cream Sauce

• 1 tablespoon (15 millilitres) olive oil
• 2 onions, peeled and finely diced
• 4 garlic cloves, minced
• 1 tablespoon (15 millilitres) mixed peppercorn, coarse ground
• ½ cup (120 millilitres) Scotch whiskey
• 1 cup (240 millilitres) veal demi-glace
• 2 cups (480 millilitres) 35% cream
• 1 tablespoon (15 millilitres) Dijon mustard
• 3 tablespoons (45 millilitres) fresh parsley, chopped
• Salt

Method

 To make the Carrot Chips

• Heat vegetable oil to 325F (160C). Using a vegetable peeler, peel carrots into thin strips. Toss carrot strips in cornstarch until fully coated. Place the coated carrot strips in hot vegetable oil for 2 minutes or until crispy and bright orange.
• Remove the carrot strips from vegetable oil and place on a paper towel to drain. Season with salt, and leave to dry for 15 minutes.

To make the Gnocchi

• Pre-heat oven to 325F (160c).
• Place carrot, potato and turnip on a baking tray. Place in the oven to cook for 1 hour. Remove from oven and let cool for 10 minutes.
• Using a potato ricer, rice the soft vegetables into a large mixing bowl. Add flour and eggs yolks. Stir until all ingredients are fully incorporated.
• Separate dough into 2 inch (6 centimeter) balls. On a lightly floured surface roll each ball into ½ inch (1.25 centimetres) in diameter ropes. With a dough cutter, cut the rope into sections that are 1 inch (2.5 centimetres) long. Repeat until all dough has been shaped into gnocchi.
• Place gnocchi on a lightly floured baking sheet. Place in the refrigerator.

To make the Veal Chops

• Preheat oven to 350F (175C).
• In a large grill pan, heat vegetable oil. Season veal chops with salt and pepper and place into hot pan. Sear for 2-3 minutes on each side. While searing, add butter, thyme, rosemary, to baste the veal. Remove veal chop from pan and place on a baking sheet. Place in the oven for 7-8 minutes.
• Remove veal from the oven and let rest at room temperature for 10 minutes.

To make the Whiskey Cream Sauce

• Heat olive oil in a skillet, add onion and garlic. Cook for 2 minutes or until soft. Add peppercorns and stir. Deglaze with whiskey and simmer until contents have reduced by half. Add veal demi-glace and simmer until the mixture has again reduced by half. Add cream, simmer until the contents have formed a sauce consistency. Whisk in Dijon mustard and season with salt. Set aside.
• In a large pot bring 4 litres of water to a boil.  Add gnocchi, cook for 2 minutes, or until the gnocchi float. Remove from water and place in a pan with the Whiskey Cream Sauce.  Add parsley and toss until properly coated.
• Slice veal chop in half and place in a serving plate. Arrange gnocchi and sauce around the veal and garnish with Carrot Chips.

Serving Suggestions

This Veal Chops with Neeps and Tatties Gnocchi is perfect for elegant dinners, holiday meals, or special occasions where you want to impress guests with a refined yet comforting dish. Serve it as a plated main course, allowing the rich whiskey cream sauce to tie together the tender veal and soft gnocchi.

Pair the dish with a full-bodied white wine such as Chardonnay or a light red like Pinot Noir to complement the richness without overpowering the flavours. A simple side of sautéed greens or roasted vegetables works beautifully to add balance and freshness. For a restaurant-style presentation, arrange the gnocchi neatly and stack the veal slices for height and visual impact.

Final Thoughts

This Veal Chops with Neeps and Tatties Gnocchi recipe is a sophisticated fusion of Scottish comfort food and Italian culinary technique. The tender veal, pillowy gnocchi, and luxurious whiskey cream sauce come together to create a dish that is both hearty and elegant.

Denise Oliveira’s DNA Dinners version highlights how traditional ingredients can be transformed into something modern and refined, without losing their comforting essence. It’s a dish that delivers bold flavour, beautiful presentation, and a memorable dining experience.