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Liver gnocchi with sauce

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Liver, onion, wine, garlic and cream sauce, served with currant sauce.

Ingredients:

200 g liver (pork or veal) 100 g of bacon 1 dl red wine 1 pc onions 1 pc garlic cloves 3 tbsp cream ground cumin ground pepper sprouted fenugreek leaves for garnish currant pearls for garnish salt For the currant sauce: 100 g of currant marmalade 50 g of redcurrant a little red wine ground white pepper

Procedure:

1. First prepare the currant sauce; mix the currant jam with the red wine, add the currant balls, pepper, mix well and refrigerate
2. Heat the finely chopped bacon in a casserole, add the peeled finely chopped onion and fry, stirring constantly
3. Add the cleaned liver cut into smaller pieces, peeled garlic clove, a little cumin and pepper, fry briefly, pour in the wine and simmer under the lid for 15 minutes until tender 4. After the mixture has cooled, mix it with cream to a smooth mass, which we salt and shape into gnocchi with two soaked spoons
5. Divide them on plates, fill with the prepared sauce, garnish with lamb’s lettuce and currant balls and serve with toasted toast.