Veal loin with thyme, cottage cheese gnocchi with wild garlic or nettle and young carrots

Unitur d.o.o.

Cesta na Roglo 15

3214 Zreče, Slovenia


Hotels Rogla and Natura (on Rogla) and Atrij (at Terme Zreče)

T: +386 3 757 71 00 +386 3 757 60 00


Serves: 2 people

Cooking time: softening the meat at 61 degrees Celsius: 12 hours; preparation: 1 hour

Level of difficulty: difficult


Veal loin:

  • 400 g veal loins
  • 250 ml stock
  • 20 g flour
  • 20 g onions
  • 40 g butter


  • 200 g potatoes
  • 100 g flour
  • 100 g cottage cheese
  • 1 egg
  • 30 g butter
  • 30 g edible starch
  • 40 g wild garlic pesto

Young carrots:

  • 140 g carrots
  • 1 tablespoon of butter


Cook the veal loin over a low heat (61 degrees Celsius, if possible, by using the sous-vide method) for 12 hours until it softens. To make the sauce, sauté the flour and the onions, add the thyme, sauté for 5 minutes, and pour over the stock. Cook and reduce to the desired texture. Add salt and pepper to taste. To make the gnocchi, cook and purée the potatoes, sieve the cottage cheese and add it to the potatoes. Stir in the melted butter, flour, salt, wild garlic and egg. Knead the mixture and make the gnocchi. Cook them in salted boiling water for 3 minutes. Peel the carrot and cook it in salted boiling water for about 5 minutes. In another small saucepan, heat the butter and sauté the carrot.